Grand Lake Kitchen

Trout dip, smoked salmon, black cod, bagel chips, cream cheese, capers, cucumbers, red onions, chives, lemon.

Cinnamon, sugar, nutmeg.

Fresh creamy mozzarella, roasted beets, beet glaze, mint, chili oil, served with crostini.

French fries, beef pastrami, Russian dressing, Swiss cheese, sauerkraut.

Roasted garlic vinaigrette, pickled ramps, grilled bread.

Mortadella, salame cotto (pistachio), spicy coppa, pickles, grain mustard, crostini.

Served with cinnamon sugar and crema.

Served with chipotle aioli.

Oregon baby shrimp, avocado, capers, trout roe, dill dressing, served on sliced sourdough.

Half avocado, arugula salad with Parmesan and lemon vinaigrette, harissa sauce and grilled pita bread, with choice of hummus, chicken salad, or tuna salad.

Curly kale, savoy spinach, fuyu persimmon, dried cranberries, granola (Gluten Free), vella dry Jack cheese, citrus vinaigrette.

Mixed chicories, garlic croutons, creamy anchovy dressing, Parmesan cheese.

Caramelized onions, mushrooms, Point Reyes blue cheese, on a sesame bun, with fries.

Turkey, cranberry, Swiss, avocado, pickles, lettuce, tomato, pickled red onions, mayo, mustard vinaigrette, on an acme roll.

Mortadella, spicy coppa, salami cotto (Pistachio), pepperoncini, provolone, pickles, lettuce, pickled red onions, tomatoes, mayonnaise, mustard vinaigrette, on an acme roll.

Cream cheese, red onion, caper, lemon, chive, on a toasted Grand Bakery everything bagel.

Egg salad, arugula, crispy chicken skin, mustard, on rye bread.

Avocado, hummus, lettuce, pickled red onions, tomatoes, on an acme roll.

Bacon, lettuce, tomato, avocado, mayo, acme roll.

Caramelized onion, horseradish aioli, smoked cheddar, grilled sourdough.

Colonel Bill Newsom's Kentucky ham, pimento cheese, chow chow, baguette.

Half avocado, arugula salad with Parmesan and lemon vinaigrette, harissa sauce and grilled pita bread, with choice of hummus, chicken salad, or tuna salad.

Curly kale, savoy spinach, fuyu persimmon, dried cranberries, granola (Gluten Free), vella dry Jack cheese, citrus vinaigrette.

Mixed chicories, garlic croutons, creamy anchovy dressing, Parmesan cheese.

Farro, yam, pickled onions, mustard vinaigrette, extra virgin olive oil, red wine vinegar, herb oil.

Curly kale, watermelon radish, queso fresco, pepitas, green goddess dressing.

Elbow macaroni, tuna salad, mayo, carrots.

Lemon, garlic, shallots, pomegranate.

Cinnamon, sugar, nutmeg.

French fries, beef pastrami, Russian dressing, Swiss cheese, sauerkraut.

Served with chipotle aioli.

Fresh creamy mozzarella, roasted beets, beet glaze, mint, chili oil, served with crostini.

Roasted garlic vinaigrette, pickled ramps, grilled bread.

Mortadella, salame cotto (Pistachio), spicy coppa, pickles, grain mustard, crostini.

Roasted delicata squash, spring red onions, smashed potatoes, mustard jus.

Anson mills polenta, sauteed savoy cabbage, bacon lardons, gravenstein apples, spicy jus.

Trout dip, smoked salmon, black cod, bagel chips, cream cheese, capers, cucumbers, red onions, chives, lemon.

With smoked Cheddar on Thick-Sliced toast with bacon or avocado, mixed green salad with lemon vinaigrette.

Rye bread dipped in porcini batter, two poached eggs, wild mushrooms, Parmesan, arugula, herb oil.

Sliced avocado, two poached eggs, aleppo chile on toasted levain with a mixed green salad. Tossed with lemon vinaigrette.

Country ham, two eggs over medium, Jack cheese, avocado, on an acme roll. Served with a mixed green salad, tossed in lemon vinaigrette.

Pastrami, two poached eggs, hollandaise on rye toast, and mixed green salad with lemon vinaigrette.

Housemade tortilla chips tossed in salsa verde, black beans, scrambled eggs, avocado, queso fresco, pickled red onion, sour cream.

Three scrambled eggs with house made chorizo, Jack cheese, served with black beans, breakfast potatoes, pico de gallo and queso fresco.

Goat Cheddar, garlic.

Bacon lardon, garlic.

Spring onions, mint, chile, lemon.

Chocolate cookie crust, whipped cream, cocoa nibs.

Chocolate chip, snickerdoodle, or black and white.

Proyecto diaz essenica blend (serves 2-3).

Choice of lemon or raspberry.

Sourdough, rye or gluten free.