Lunch $15
add 1/2 price soft beverage, draft beer
or wine-by-the-glass

your choice of one

shrimp the greek salad *
shaved red onion, roma tomatoes,
olives, peppers, feta cheese

fried chicken salad
pickled onion, avocado, corn,
piquillo peppers, bbq vinaigrette

the crow burger *
tallegio & gorgonzola, house made
ketchup, wild rocket, rosemary bun
w/choice of sides

fish and chips
4 oz. icelandic cod fillet
curried tartar sauce, hand cut fries

cubano
salmon creek farms pork loin,
nueske ham, house pickles,
mustard aioli, havarti
torpedo roll

the kitchen sink salad*
fresh seasonal vegetables and local
organic lettuces, bacon, nuts,
hard cooked organic hen’s egg
add grilled natural chicken breast 4

dessert - select one

salted butter cake
marinated berries and sweet cream

butterscotch pot-au-crème
salted caramel and palmiers

*items available gluten-free
upon request

Dinner $40

‘amuse’
mini cheese board w/accompaniments

your choice of one

organic asparagus salad*
wild mushrooms, crispy bacon,
poached ranch egg

antipasti salad*
salad of cured meats and cheese
w/marinated olives, pepperoncini and
baby greens

aussie yellowtail crudo *
stewed grapes, serrano chilies, garden
parsley

your choice of one

bbq natural beef fillet*
creamed corn and potato cake,
bbq jus

crow pho
braised pork belly, spicy bok-choy,
wild mushrooms and udon

fish and chips
8 oz. icelandic cod fillet
curried tartar sauce

blackened chicken paillard*
1/2 mary’s chicken,
grilled romaine and sour apples,
buttermilk

the crow ‘black label’ burger *
8 oz signature blend includes 21 day,
dry aged prime rib eye
bone marrow butter
caramelzied onions, potato bun

dessert - select one

salted butter cake
marinated berries and sweet cream

butterscotch pot-au-crème
salted caramel and palmiers

*items available gluten-free
upon request

Chef John Cuevas

Question: How long have you been a chef?
Answer: been cooking for almost 11 years and in those 11 years I’ve been given the opportunity to work at some beautiful places with a lot of wonderful people who inspire me to continue to do what us cooks do.

Question: How long have you been at this restaurant?
Answer: Just over a year.

Question: Who or what inspired you to become a chef?
Answer: ? I think many people have inspire me, but James Boyce is definitely the one person that saw and believed in my natural ability, took me under his wing and gave me guidance.

Question: What do you enjoy most about your profession?
Answer: I love cooking and creating more than ever, but also really enjoy the teaching and mentoring part of it as well.

Question: When you’re not in the kitchen what are you doing?
Answer: Probably hiking or something outside.

Question: What is your most popular dish?
Answer: We have many popular DISHES at Crow Bar, from our Black Label Burger to Blackened Pork Chop and apple pie… People seem to respond to just about everything at the restaurant.

Question: Your last meal on Earth would be??
Answer: Probably moms burritos that she would make for me for my birthday, chips and salsa, guacamole…

Question: What's your favorite item on the Restaurant Week Menu?
Answer: The whole menu is great, something for everybody…