Lunch: Monday – Friday 11:00 AM-2:30 PM

Dinner: Tuesday - Saturday 5 PM – 9:30 PM

Roasted and sliced chicken breast, thick slices of bacon topped with mozzarella and prosciutto, mixed greens and tomato, served on herbed focaccia bread.

Fresh sliced roast beef and our own lucky horseradish sauce served with tomato and dill, between two slices of rye read. This is a great twist and the sauce lends nicely to the juicy roast beef.

Sliced basted chicken breast served over a bed of our own slaw of red and green cabbage, served on sourdough bread. This is a true Tacoma version of a Louisiana favorite.

Vegan Moon  7.50

Mixed greens, roasted -portabella mushroom and tomato with pesto spread and red onion, served on herbed focaccia bread.

Fresh Romaine lettuce tossed 'in our own Caesar dressing, with freshly grated Parmesan cheese, roasted cherry tomatoes and crisp proscuitto,

Fresh salmon filets grilled in olive oil served with light raspberry vinaigrette with red onion, capers and fresh dill. This is served on a bed of baby greens.

Fresh spinach and mushrooms with crumbled bacon and hardboiled egg, tossed in vinaigrette of white wine and Dijon.

Soups

Ask your server for the homemade soup of the day.

Cup   $3         Bowl   $5
 

Desserts

Cheesecake smothered in your choice of boysenberry sauce or chocolate syrup and garnished with fresh fruit.

Pound cake smothered in our homemade lime sauce and garnished with fresh fruit. This will dazzle your taste buds with its fresh and light appeal.

Chocolate seduction cake served with French vanilla ice cream. This is a definite must for us chocolate lovers..

Fresh baked pie of the day topped with French vanilla ice cream.

Refreshments

Caravali Italian Roast, by the cup (decaf also) $1.50

Hot tea $1.50 Iced tea- $2

Coke; Diet Coke; 7-UP $2 Orange Soda, Root Beer, Key Lime $2

Dinner

Starters

Grilled asparagus smothered in a blue cheese and balsamic sauce, then sprinkled generously with crumbled blue cheese.

Roasted duck drizzled with a warm port sauce on a bed of mixed baby greens and lightly sprinkled with walnuts - served with toasted sweet bread and slices of fresh Brie.

'Chunky homemade guacamole served with gourmet chips for dipping. We use Haas avocados from California, diced tomato, red onion and Tabasco for an easy kick, which makes this dip superb.

Caesar Salad tossed in our own Caesar dressing and garnished with grated Parmesan, roasted cherry tomatoes and proscuitto, topped with homemade croutons.

Spinach salad with a vinaigrette of white wine and Dijon and garnished with sliced mushrooms, egg and crumbled bacon.

Mixed green salad tossed in balsamic vinaigrette and garnished with fresh fruit and crumbled blue cheese.

Chilled artichoke salad with fennel, olives, red onion and tomatoes tossed in our own dressing of lemon, garlic, fresh mint and olive oil.

All entrees are served with freshly baked Asiago Cheese Bread and are accompanied with a starch and vegetable of the season.

Boneless, skinless chicken breast cooked slowly and topped with sautéed tomato, button mushrooms, basil, garlic and balsamic vinegar, garnished with fresh basil and parmesan. .

Boneless, skinless breast of chicken cooked to perfection with shallots, fresh basil and lemon. This blend of fresh herbs and lemon is a true Italian countryside treat.

Crab cakes of wild rice, fresh crab meat, onion and red bell pepper. These are seasoned lightly with lemon, cumin and crushed red pepper. These crab cakes are incredibly different, light yet full of flavor.

8-oz Atlantic salmon fillet glazed with a sauce of bourbon, fresh squeezed lime juice, ginger and garlic.
 

Your choice of an 8-oz or 10-oz Certified Angus Beef, choice cut, top sirloin steak, cooked to order and served with a port mushroom sauce of shiitake mushroom, red wine, onion, balsamic vinegar, Worcestershire and rosemary. An incredible blend of flavors.

We use a choice cat 6-oz beef tenderloin, which is baked slowly in flaky puff pastry and layered with portabella mushroom, caramelized onion, wilted spinach and crumbled blue cheese. (Please note that this takes 30 to 45 minutes to prepare. You are welcome to call in advance to reserve the dish ready for your arrival.)

Fettuccine served in a sauce of sautéed garlic, portabella mushrooms and marinated artichoke hearts, garnished with Italian parsley and grated Parmesan.

We toss fettuccine in a sauce of sautéed garlic, sun-dried tomato, shiitake mushrooms and zucchini then garnish this with fresh basil and grated Parmesan