Our KeepWell™ Commitment For Your Well-Being

Book Your Trip

Hotels Activities Moorings Camping
Check Availability
Book Activity

Lunch Menu


To Begin With

Signature starters with a California coastal influence

HERB TRUFFLE PARMESAN FRIES Thin-cut crispy potatoes tossed in truffle oil, herbs and shaved Parmesan, and served with ketchup and savory-sweet black garlic dipping sauce / 10

GRILLED OCTOPUS Tender slow-cooked octopus finished crisp on the grill and served over heirloom beans, pickled red pearl onions, chick peas and roasted eggplant purée, with savory pimento aioli and a Fresno chile kick / 22

CRISPY BRUSSELS SPROUTS Flash-fried tender and tossed with orange-glazed pork belly bits, pickled pearl onion, pineapple, arugula, smoked Gouda and cilantro vinaigrette / 8

CRISPY CALAMARI Tender and light, with spicy-sweet habanero chili glaze and flash-fried shishito peppers / 14

Fresh Inspirations

Creative twists on classic favorites

AG WEDGE Baby iceberg, applewood bacon, caramelized onion, sliced radish, vine-ripened tomatoes, diced green apple and chopped hazelnuts, with creamy Point Reyes blue cheese dressing / 11 / with Chicken 18 / with Lobster 26

ROASTED CHICKEN SALAD Asian-marinated chicken, Napa cabbage, shredded carrots, sugar snap peas, sliced daikon, roasted cashews and crispy wontons, with tamarind dressing / 22

POKE TRIO Shoyu ahi, spicy tobiko salmon and sesame avocado, with salmon roe, steamed white rice, wakame salad and furikake fried rice noodles / 20

CLASSIC CAESAR Crisp romaine hearts, marinated white anchovies, Parmesan cheese and lavash croutons, with house-made dressing / 11 / add Chicken 7 / Steak 9 / Shrimp 10

AG CLUB Smoked turkey, applewood bacon, marinated heirloom tomato, fresh cucumber, ninja radish, alfalfa sprouts and California avocado on multi-grain toast, with thin cut crispy sea salt fries / 17

TRIPLE DECKER AVOCADO California avocado, marinated heirloom tomato, crisp cucumber, ninja radish and alfalfa sprouts, with lemon jicama sticks / 14

LOCAL CATCH CEVICHE Wade fresh daily and served with blue corn tortilla chips / 15

Main Courses

Featuring farmstand produce, premium meats and local seafood

FISH TACOS A LA TALLA Nora pepper-marinated fresh catch, radish-cabbage slaw and tomatillo salsa on a blue corn tortilla, with house-made tortilla chips / 19

AHI BURGER Pan-seared local tuna, California avocado, pickled cucumber, micro shiso, tobiko aioli and fried onion wasabi mayo on a toasted Amish bun, with choice of mixed greens or thin-cut crispy sea salt fries / 21

WAGYU BURGER Grilled Snake River Farms beef, crisp lettuce, vine-ripened tomato, dill pickle, shaved red onion and sweet tomato jam on a toasted Amish bun, with choice of mixed greens or thin-cut crispy sea salt fries / 16 / add Bacon 2 / Cheddar 2 / Avocado 2 / Fried Egg 2

WARM FARRO BOWL Bloomsdale spinach, roasted tomatoes, baby squash, California avocado, poached egg and lemony Greek yogurt / 15

HONEY-WALNUT SHRIMP Battered shrimp tossed in a creamy California honey glaze, with candied walnuts, aromatic white rice, green onion and baby bok choy / 19

Savory Bowls Flavor

GRILLED SHORT RIBS Kalbi-marinated boneless short ribs, vegetable fried rice and charred BBQ onions, with watercress & beansprout salad / 18

MISO PORK BELLY RAMEN Braised pork belly, baby bok choy, shiitake mushrooms, green onion, pickled ginger, carrots, poached egg and ramen noodles in a soy miso broth / 16

SPICY SHRIMP RAMEN Pan-seared shrimp, Napa cabbage, nori strips, carrots, green onion, pickled onion, sriracha, matsutake mushrooms and ramen noodles in a seafood soy broth/ 17

PACIFIC SEABASS Misoyaki-glazed fillet, shiitake and cilantro-scented basmati rice, boni to-braised Napa cabbage and Big Island hearts of palm, with tempura nori crisps / 34

MARINATED HANGER STEAK Grilled 10oz cut topped with sweet heirloom tomato jam, and served with mixed leaves salad, and herb garlic and sea salt Kennebec wedge fries /29

GRILLED FILET 8oz cut of Angus beef, accompanied by roasted garlic whipped potatoes, roasted carrots and broccolini, with 3-herb gremolata and a savory mushroom merlot reduction / 39