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Luncheon Menus

“Luncheon” Menu

($29/person)

First Course

  • Luncheon (First Course)

  • MIXED GREEN SALAD

    Organic baby mixed greens with cucumber and tomato in a balsamic vinaigrette.

  • CAESAR SALAD

    Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan
    cheese crouton and white anchovy.

Second Course

(select three options)

  • Luncheon (Second Course)

  • VEAL PICATTA

    Thin slices of fresh veal sautéed in a lemon, butter and caper sauce. Served with broccolini and mascarpone polenta.

  • DUCK TWO WAYS

    Seared duck breast and duck leg cont served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.

  • PETRALE SOLE

    Sautéed pacific petrale sole with toasted almonds, meunièr butter and fresh dill served with fingerling potatoes and haricot verts.

  • FISHMARKET SALAD

    Prawn shrimp, dungeness crab, bay scallop and bay shrimp set on organic romaine lettuce with tomato, avocado and the famous Nick’s Fishmarket Green Goddess dressing. (served with soup du jour for first course)

“Executive” Menu

($42/person)

First Course

  • Executive (First Course)

  • MIXED GREEN SALAD

    Organic baby mixed greens with cucumber and tomato in a balsamic vinaigrette.

  • SOUP OF THE SEASON

    Seasonal offering of house-made soups featuring fresh ingredients daily.

Second Course

  • Executive (Second Course)

  • PETITE FILET MIGNON

    Oven broiled, aged beef tenderloin served medium to medium rare with peppercorn sauce, fresh asparagus hollandaise and potatoes au gratin.

  • SEASONAL FRESH FISH

    Pan seared fresh, seasonal seafood set on garlic mashed potatoes with seasonal vegetables.

  • DUCK TWO WAYS

    Seared duck breast and duck leg confit served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.

Dessert

  • Executive (Dessert)

  • FROMAGE BLANC CHEESECAKE

    Baked cream and fromage blanc goat cheese with vanilla, orange zest graham-cracker crust, and wild-honey sauce.

  • GRAND MARNIER CHOCOLATE MOUSSE

    Bittersweet chocolate blended with the finest ingredients; tempts your palate with a slight hint of Grand Marnier.

“Chairman” Menu

($75/person)

First Course

(select one option)

  • Chairman (First Course)

  • Day Boat Scallop

    A pan-seared Atlantic sea scallop set on a truffled potato cake with shiitake mushroomsin a citrus butter sauce.

  • Beef Carpaccio

    Beef tenderloin sliced paper thin with capers,Dijon mustard, horseradish cream and shaved asiago cheese served with a watercress, baby arugula salad dressed with Dijon Vinaigrette.

  • Crab Cake

    A Maryland blue lump crab cake with a ginger and stone ground mustard sauce, garnished with a watercress and tomato salad.

Second Course

(select one option)

  • Chairman (Second Course)

  • Classic Caesar Salad

    Whole crisp leaves of organic romaine dressed with our classic anchovy caesar dressing and garnished with parmesan
    cheese crouton.

  • Steakhouse Wedge Salad

    Crisp wedge of organic iceburg lettuce dressed with house-made green goddess dressing and topped with bay shrimp.

  • Soup of the Season

    Seasonal offering of house-made soups featuring fresh ingredients daily.

Third Course

(select three options)

  • Chairman (Third Course)

  • Filet Mignon

    Oven broiled, aged beef tenderloin served with fresh asparagus hollandaise and potatoes au gratin.

  • American Kobe Flat Iron Steak

    Idaho Snake River farms American Kobe, oven broiled, and served with fresh asparagus hollandaise and potatoes au gratin.

  • Hawaiian Ahi Tuna

    Yellowfin tuna seared rare, served sliced on wasabi mashed potatoes with a sake soy ginger sauce, roasted garlic shiitake mushrooms and watercress salad.

  • Seasonal Fresh Fish (Alaskan Halibut or Chilean Sea Bass)

    Pan seared seasonal fresh sh set on fingerling potatoes, spinach and fava beans in a lemon, caper and fresh dill sauce with sauteed asparagus.

  • Duck Two Ways

    Seared duck breast and duck leg confit served on a red cabbage and apple slaw with a port wine reduction and mascarpone polenta.

Dessert

(select two options)

  • Chairman (Dessert)

  • Fromage Blanc Cheesecake

    Baked cream cheese and fromage blanc cheesecake with vanilla, orange zest, graham cracker crust and wild blueberry sauce.

  • Butterscotch Crème Brûlée

    The classic burnt cream with a delicious twist, topped with caramelized sugar.

  • Trifecta

    Three mini flourless chocolate tortes, dark, milk and white chocolate, finished with Chantilly cream, toasted almonds,
    drizzled with raspberry sauce.

Prices do not include 20% gratuity and 6% sales tax
(All menu prices and selections are subject to market costs and availability)