lunch menu


St. Germain Cocktail $14
sparkling wine, elderflower liqueur

Mimosa $11

Aperol Spritz $14
sparkling wine, orange, sparkling water

Seasonal Shrub Bellini $12

Kir Royal $14
prosecco, cassis, lemon twist


Today’s Soup $7/10

Kale Caesar Salad  $14
garlic, lemon, anchovies, rosemary croutons, parmesan, candied lemons

Point Reyes Blue Cheese Salad (V, GF) $14
mixed baby greens, pears, celery, toasted hazelnuts, apple cider maple vinaigrette

Seared Local Albacore Salad (GF) $18
ginger sesame dressing, cucumbers, carrots, Nye Ranch baby greens, pickled ginger

Local Seared Albacore $13
pickled ginger, tamari reduction, wasabi micro greens (GF)

Caramelized Onion and Goat Cheese Tart (V) $10

Artisan Cheese Plate (V) $20
housemade crackers, seasonal fruits, nuts
Pennyroyal Laychee Goat Cheese, Marin Triple Cream Brie, and Humboldt Fog

Add to any Salad: Grilled Organic Chicken $5, 3 Grilled Gulf Prawns $8

sandwiches & entrees   

Sandwiches served with mixed green salad with apple cider vinaigrette or french fries. Our sandwich breads are made by Fort Bragg Bakery.

Grilled Vegetable Flatbread (V) $14
mushrooms, artichoke hearts, caramelized red onions, goat cheese, water cress, olive oil

Covelo Grass Fed Burger $16
red lettuce, tomato, onion, Daisy cheddar, tomato-pickle aioli
add bacon or avocado $2.50 each

Organic Chicken Pot Pie $18
housemade puff pastry, potatoes, carrots, onions, herbs, served with mixed green salad

 Avocado Toast (V) $14
housemade herb ricotta, kale, brussel sprouts, lemon vinaigrette

Vegetable Gnocchi (V) vegan option available $16
 herb & pumpkin seed pesto, cauliflower, kale, toasted walnuts, dried cranberries, parmesan cheese

Local Rock Cod Fish Tacos (GF) $17
pico de gallo, chipotle creme fraiche, avocado, mixed green salad

Grilled Wild Prawn and Avocado Sandwich $17
caramelized onion marmalade, fontina cheese, sourdough bread

Macaroni & Cheese (v) $10

Side Fries $6 or Side Salad $4

V=vegetarian, VG=vegan, GF=gluten-free,
Some things on our menu can be prepared vegan; ask your server.
Our goal is to use as many locally sourced, organic ingredients as possible