LUNCH MENU

Salad Dianne

Chopped romaine, mandarin orange supremes, toasted almonds, green onion, poached chicken breast, crispy rice noodles, chia poppyseed dressing.

Fresh Burrata

Arugula, roasted kabocha squash, toasted pepitas, sun-dried cranberries, fresh basil, cracked pepper, Maldon salt, and balsamic reduction.

Bar Steak Salad

Field greens and arugula, roasted heirloom tomatoes, Point Reyes blue cheese, blanched fennel, shaved red onion, fried shallots, grain mustard vinaigrette.

Caesar Deluxe

Classic Caesar prepared from scratch with herb croutons, shaved Pecorino, grated Parmigiano Reggiano, and anchovy.

Salade Niçoise

Seared ahi tuna, field greens, arugula, radicchio, haricot verts, hard-boiled egg, fingerling potatoes, hearts of palm, Kalamata olives, capers, herb vinaigrette.

Taos Shrimp Cocktail

Marinated shrimp, butter lettuce, fresh lime juice, pico de gallo, chile de árbol, avocado, seasoned tortilla chips. Served in a PickleDilly’s margarita glass.

PickleDilly’s House Salad

Arugula, roasted pecans, pickled red onion, Parmigiano Reggiano, sherry vinaigrette.

The Grace Burger

Ground prime short rib patty with comeback sauce, American cheese, lettuce, tomato, onion, and pickles on a toasted brioche bun.

BLAT!

Smoked double-cut bacon, Bibb lettuce, heirloom tomato, sliced avocado, Pearl Snap Pimento cheese on grilled sourdough.

Turkey Tartine

Open-faced oven-roasted turkey breast, Bibb lettuce, heirloom tomato, grilled asparagus, Havarti dill cheese, grilled sourdough.

The Adult Grilled Cheese

Sharp cheddar, Swiss Emmenthal, and Fontina with sliced apple and spiced Texas honey on thick-cut buttered sourdough.

French Cafe Baguette

French rosemary Madrange ham, Marin Triple Cream Brie with a side of marinated olives.