^{Wedge Salad}

Lunch Hours
Monday — Friday   11:30am — 2:30pm

Starters

Tomato Gazpacho with Extra Virgin Olive Oil and Chives     9
Curried Coconut Mussels      13
Hand Cut French Fries with Kewpie Sauce     6 *

Salads

Field Greens with Radish, Fresh Herbs and Croutons     9
Caesar Salad with Garlic Croutons and Pecorino Romano    12*
Oregon Bay Shrimp Louis Salad with Greens, Avocado, Red Onion, Tomatoes and Egg    14
Smoked Chicken Salad with Mixed Chicories, Fresh Herbs, Hazelnuts, Cranberries and White Balsamic Dressing    13
Heirloom Tomato and Cucumber Salad with Salmon Pastrami and Caper Herb Vinaigrette    13
Grilled Steak Salad with Romaine, Bacon, Avocado, Tomatoes, Egg, Blue Cheese and Buttermilk Dressing    15

Sandwiches

Served with choice of greens or fries

Spicy Fried Chicken Sandwich with Blue Cheese, Red Onion and Bibb Lettuce     13
Altabira Burger with White Cheddar, Lettuce, Tomato, Red Onion and Mayonnaise     14 *
Carolina Style Smoked Pork Sliders on Brioche Buns     12
Roasted Turkey with Bacon, Lettuce, Tomato and Basil Pesto Aioli on Buttermilk Whole Wheat     12
Bahn Mi-Seared Pork and Shrimp Patty with Chile Mayonnaise, Pickled Daikon and Carrots    11

Pizza and Entrées

Pizza Margherita with Local Tomatoes, Roasted Garlic, Basil Pesto and Mozzarella     14
Pizza with Capocollo, Green Olive Tapenade, Arugula and Lemon Zest     15
Pizza with Grilled Peaches, Smokey Blue Cheese and Crisp Prosciutto Americano     15

Grilled Andouille Sausage with Red Beans and Saffron Rice     14
Beer Battered Rock Fish with Hand Cut Fries and Malt Vinegar Aioli     16 *
Fresh Egg Fettuccine with Shrimp, Roasted Tomatoes, Garlic and Herbs     19
Baked Mac and Cheese with Tomatoes, Spinach, Summer Squash and Toasted Bread Crumbs     18
 

Luis Escorcia, Chef de Cuisine
Zach Stone, Sous Chef
Travis Stark, Sous Chef

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness