Gluten Free Menu (lunch)

APPETIZERS

 

BLACKENED SCALLOPS

Served with a spring mix atop our sweet and sour sauce; garnished with candied walnuts and bleu cheese crumbles. 16


SOUTHWEST SHRIMP

Orange cajun spiced shrimp served over white cheddar and Andouille sausage polenta cakes; finished with a bleu cheese crema. 18

 

BUTTERNUT SQUASH HUMMUS

Butternut squash and chickpeas pureed with cinnamon and chilled; finished with chiffonade sage, pepitas, dried cranberries, and diced bacon and served with toasted flatbread.  11

 

TALEGGIO FLATBREAD

Toasted flatbread baked with taleggio cream; finished with roasted tomatoes, bacon, and parmesan. 12

 

SMOKED GOUDA CRAB DIP

Blue crab, smoked gouda, roasted red peppers, and baby spinach topped with melted cheddar; served with toasted flatbread. 17

 

SHRIMP COCKTAIL

Chilled jumbo shrimp served with our house-made cocktail sauce. 16

 

SASHIMI TUNA

Sesame encrusted, seared rare, served with wasabi, ginger, soy sauce, sriracha, and spicy cucumber salad. 15

 

SALADS 

 

STRAWBERRY & SPINACH

Fresh spinach, candied walnuts, strawberries, red onions, goat cheese, and balsamic vinaigrette. 9

 

CHOP CHOP

Mixed greens chopped with tomatoes, cucumbers, red onions, eggs, smoked bacon, and white cheddar; tossed with our house dressing. 9

 

SOUTHWEST CHICKEN

Mixed greens served with cajun chicken, diced tomatoes, red onions, white cheddar, black bean and sweet corn relish, sliced avocados, tortilla threads, and chipotle ranch dressing. 15

 

TENDERLOIN STEAK SALAD

Char-broiled filet tips, mixed greens, grilled seasonal vegetables, potato wedges, white cheddar, and house dressing. 18

 

LOBSTER COBB

Poached Maine lobster tossed with tarragon aioli and served with mixed greens, avocados, eggs, tomatoes, bacon, Kalamata olives, crumbled bleu cheese, and house dressing. 19

 

CAESAR

Romaine, parmesan, and black pepper; tossed in our housemade Caesar dressing. 9

 

BRUSSELS SPROUTS

Fresh spinach and shaved Brussels sprouts, sliced apples, toasted pecan, diced red onion, and warm bacon viniagrette. 9

 

SWEET POTATO

Artisan greens, roasted sweet potatoes, bleu cheese crumbles, candied walnuts, and brown butter vinaigrette. 9

 

BAKERSTREET WEDGE

Crispy iceberg lettuce with pomodoraccio tomatoes, smoked bacon, red onions, candied walnuts, and creamy buttermilk bleu cheese dressing. 9

 

SALMON GOAT CHEESE

Char-grilled salmon over spinach and romaine with fresh raspberries, apple pear chutney, and fried goat cheese; served with a raspberry vinaigrette. 18

 

AHI TUNA SALAD

Sesame encrusted ahi tuna seared rare and served with spring mix tossed in wasabi vinaigrette, ginger, red onions, cucumbers, carrots, and crispy wontons. 17