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| LUNCH MENU |
| Lunch Served 11a - 3p |
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| CHOPPED TURKEY SALAD |
11 |
| fresh greens, tomato, egg, avocado, bacon, point reyes blue and cheddar with ranch dressing |
| CHICKEN SPINACH SALAD |
11 |
| baby spinach with Point Reyes blue cheese, apple,
Belgian endive & our roasted pecan vinaigrette |
| LGO CAESAR |
8 |
| chopped romaine, house-made croutons & reggiano
parmesan (grilled chicken +3) |
| BRUSSEL SPROUT SALAD |
12 |
| brussel sprouts with young manchego, dried cranberries and simple vinaigrette (add bacon n/c) |
| THE DEL MAR SALAD |
14 |
| gulf shrimp, fresh sweet jumbo lump crab, chopped tomatoes, avocado and olives, on shredded iceberg |
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| SIGNATURE CHEESEBURGER |
12 |
| ground-to-order with lettuce, tomato,
pickle, onion & Russian dressing |
| SANTA FE DEPOT BURGER |
12 |
| w/ wood-fired poblano chili, cheddar & chipotle aïoli |
| AHI TUNA BURGER |
13 |
| pan-seared with soy glaze, spicy slaw, and avocado |
| VEGETARIAN NUT BURGER |
12 |
| made fresh daily, w/ cheddar and Russian dressing |
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| VEGETARIAN |
8 |
tomato, cucumber, roasted peppers,
guacamole, herbed chevre and havarti on focaccia |
| TUNA SALAD ON MULTIGRAIN |
9 |
| with tomato, cucumber, apple and greens |
| HOT-PRESSED TUNA |
10 |
| signature tuna salad on wheat with melted cheddar |
| STACKED TURKEY |
9 |
| nine-grain bread with avocado, tomato, lettuce, havarti, mustard and mayo |
| HOT-PRESSED TURKEY |
10 |
| whole wheat bread with havarti cheese, tomato, mayo and spicy brown mustard |
| THE REUBEN |
13 |
| deli-style hot pastrami on marble rye with havarti cheese and house-made slaw |
| FRENCH DIP |
14 |
| seasoned, sliced-to-order tender prime rib on French roll with dip jus |
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| SOUP OF THE DAY |
6 |
| DEVILED EGGS |
7 |
| classic mustard whip with chives |
| GUACAMOLE & CHIPS |
7 |
| with charred tomato salsa, all house-made |
| SHRIMP CEVICHE |
13 |
| avocado, tomatoes, jicama and lime juice with house-made tortilla chips |
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| all 3 |
FRUIT SALAD,
MAC N’ CHEESE,
RICE & BEANS,
FRENCH FRIES,
POTATO SALAD
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| made-to-order corn tortillas with basmati rice, black beans, and charred tomato salsa |
| FISH CEVICHE |
13 |
| citrus-marinated premium white fish w/ pico de gallo and guacamole |
| AHI TUNA |
15 |
| grilled medium-rare, with guacamole |
| SHORT RIB |
13 |
| a café specialty w/ pico de gallo, Yum! |
| CHICKEN |
12 |
| crisped white meat with pico de gallo
and guacamole |
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| RIBEYE STEAK |
15 |
| mesquite-grilled medium rare |
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| all 5 |
| GRILLED CHEESE |
| MAC'N CHEESE |
| CHICKEN TACOS |
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| all 6 |
| KEY LIME PIE |
| CHOCOLATE BUDINO |
| OLIVE OIL CAKE |
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| DINNER MENU |
| LGO CHOPPED SALAD |
10 |
| iceberg, spinach, pepperoni, picholine olives, tomatoes, artichokes, house-made mozzarella, pine nuts and raisins with greek vinaigrette |
| CHICKEN SPINACH SALAD |
13 |
| on baby spinach with Point Reyes blue cheese, apple, Belgian endive & our roasted pecan vinaigrette |
| ORANGE FENNEL SALAD |
10 |
| goat cheese, marcona almonds, avocado, sweet onions, and arugula with champagne vinaigrette |
| BRUSSLE SPROUT SALAD |
12 |
| brussel spouts with young manchego, dried cranberries and honey mustard vinaigrette |
| LGO CAESAR |
9 |
| chopped romaine, house-made croutons & reggiano parmesan (add grilled chicken or salmon) |
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| PAN-SEARED SALMON |
22 |
| wild scottish salmon with cranberry beans, sautéed swiss chard and lemon horseradish vinaigrette |
| FILET MIGNON |
25 |
| mesquite-grilled w/today’s market vegetables & mashed potatoes |
| ORGANIC JIDORI CHICKEN |
18 |
| with sautéed spinach, handmade spätzle and savory chicken jus (please allow 17 minutes) |
| SLOW-ROASTED PRIME RIB |
23 |
| with mashed potato, market vegetables and horseradish cream |
| CRISPED ACQUA PAZZA |
17 |
| fresh pacific white fish with sautéed spinach, beet greens and roasted cherry tomatoes |
| SHORT RIBS |
19 |
| tender beef short ribs, seasonal vegetables, fresh herbs & red wine jus |
| DIXIE PAN-FRIED CHICKEN |
18 |
| crispy white mean chicken w/mashed potatoes, fresh vegetable & fresh-baked cinnamon roll |
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| free from 4 to 7p |
| GRILLED CHEESE |
5 |
| MAC N’ CHEESE |
4 |
| FRESH FISH PLATE |
5 |
| BACON AND EGGS |
4 |
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| Turtle Sundae |
8 |
| Key Lime Pie |
8 |
| Chocolate Budino |
6 |
| w/ espresso meringue |
| Olive Oil Cake |
7 |
| w/ house preserves |
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| SOUP OF THE DAY |
Q |
| DEVILED EGGS |
6 |
| classic mustard whip with chives |
| SHRIMP CEVICHE |
13 |
| avocado, tomatoes, jicama and lime juice with house-made tortilla chips |
| CHICKEN NACHITOS |
12 |
| roasted organic chicken on crispy tortillas chips w/melted cheese, guacamole & homemade salsa |
| TUNA TARTAR |
13 |
| sushi grade tuna with guacamole, shredded radish and tortilla chips |
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| w/ black beans, basmati rice, guacamole, pico de gallo and made-to-order corn tortillas |
| GRILLED AHI |
17 |
| sushi grade ahi, grilled rare, with chipotle aïoli |
| RIBEYE STEAK |
19 |
| mesquite-grilled medium rare w/charred tomato salsa |
| SWORDFISH |
18 |
| a great fish taco |
| LOBSTER |
Q |
| australian cold water lobster tail, pan-roasted (limited) |
| VEGETARIAN |
15 |
| with butternut squash puree, spaghetti squash, calabasitas and baby carrots |
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| all 3 |
Farmers’ Market Vegetables,
Mac & Cheese,
Mashed Potatoes,
Fries,
Fresh Fruit,
Salad |
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| SIGNATURE CHEESEBURGER |
12 |
| ground-to-order with lettuce, tomatoes, pickles, onion & russian dressing |
| SANTA FE CHILE BURGER |
12 |
| w/ wood-fired poblano chili, cheddar cheese & chipotle aïoli |
| VEGETARIAN NUT BURGER |
12 |
| made fresh every day, served with cheddar cheese and russian dressing |
| AHI TUNA BURGER |
15 |
| pan-seared medium rare with soy glaze, spicy slaw, and avocado |
| FRENCH DIP |
15 |
| seasoned, sliced to order tender prime rib on French roll with au jus |
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| Copyright ® 2008 LaGrandeOrangeCafe.com |
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