Lunch

7 days a week from 9am-3pm.

    • Lunch Salads

    • Scallop & Spinach Salad

      18

      Hokkaido scallops, spinach, wild & cultivated mushrooms, roasted shallots, purple radish, roasted walnuts, burnt honey tarragon dressing
      Add chèvre 2 Add smoked bacon 3.5

    • Locus Caesar

      14

      Romaine hearts, croutons, Grana Padano cheese, crispy capers,  house Caesar dressing
      Add free range chicken 6   Add Smoked Bacon 3

    • Lunch Sandwiches & Burgers

      Burgers are served on an Artisan bun with field tomato, green leaf lettuce, red onion and smoked paprika aioli, side garden salad and house cut potato fries.

    • Roasted Apple-Pear and Brie Grilled Cheese

      14

      Roasted D'Anjou pears and Gala apples, double cream brie, Monterey Jack, arugula, and maple Dijon on grilled potato bread.
      Add confit duck 3

    • Vegetarian Burger

      15

      House mushroom & roasted pepper patty with Monterey Jack cheese on Artisan bun, with iceberg lettuce, tomato, red onion, pickle, and tomato-raifort.
      *Add Wild Mushrooms 2

    • BC Brisket Chuck Burger

      17

      BC raised 7 oz. beef patty with smoked cheddar
      *Add bacon 3      *Add Wild Mushrooms 2

    • Lunch Entrées

      Please let us know if you have any allergies or intolerances as not all ingredients are written on the menu. Modifications can be made to make some dishes vegan or gluten free.

    • Seafood Cioppino

      18

      Fresh Coho salmon, BC Honey mussels, Chilean King crab, & Jumbo Tiger prawns, with caramelized fennel, fresh basil, roasted bell peppers, and baby spinach in a white wine-garlic & heirloom tomato broth. Served with grilled herb potato bread.

    • Cedar Smoked 3-Squash Wellington

      17

      Western cedar-smoked butternut squash, acorn squash, spaghetti squash, & smoked Gouda rolled in puff pastry, creamed tarragon spinach, toasted pumpkin seeds, and purple micro-radish.

    • Vegetable & Legume Cottage Pie

      16

      French lentils, navy beans, oats, heirloom carrots, English peas, wild & cultivated mushrooms, tomato-mushroom gravy, roasted garlic potato-smoked cheddar crust, toasted pumpkin seeds, scallions, chef's side salad.

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