Lunch Menu


Soup    cup 4 / bowl 6.5

ask your server or see the blackboard for today’s soup selection. served with fresh Iggy’s breads

Chili or Chowder    cup 5.5 / bowl 8.5

Cobb    10

gorgonzola, avocado, tomato, hard cooked egg, citrus vinaigrette

Baby Arugula & Frisée      12

poached egg, sourdough gremolata, carrot caramel, marinated mushrooms, grana padano, lemon vinaigrette

Mixed Greens    10

spring radish, shaved cucumber, heirloom cherry tomato, English peas, citrus vinaigrette

Organic Baby Kale    12

pickled rhubarb, strawberry, pan-fried goat cheese, lime ginger & vanilla vinaigrette

add   sesame grilled chicken or balsamic flank steak     4

served with mixed greens, fruit salad, case salad or chips


Quiche    8.5

customer favorite! ask your server for selections

Crab Cake    single 10 / double 16

jalapeño-lime aioli

Tuna Salad    11

avocado, fontina, pressed on country white

Chicken Piccata    13

baby arugula, lemon aioli, warm baguette

Tarragon Chicken Salad    11

baby arugula, tomato, lemon aioli, 7-grain

California Turkey Club    13

house-roasted turkey, applewood bacon, lettuce, tomato, avocado, gruyère, lemon aioli, toasted French bread

Grain Bowl    15

chef’s grain of the day (farro, millet, barley, buckwheat) topped with fresh, seasonal vegetables, and a choice of protein.


served with mixed greens, fruit salad, case salad or chips.

House Roasted Beef     12.5

baby arugula, red onion, Jason’s boursin, toasted baguette

Country Fried Chicken    13

crunchy slaw with whole grain vinaigrette, lettuce, tomato, & buttermilk scallion dressing on toasted brioche

Jason’s Reuben    13.5

house corned beef, sauerkraut, gruyère, Russian dressing, grilled on seeded rye

Marinated Eggplant & Pickled Beet   12

roasted eggplant with cilantro, lemon parsley, & Fresno chili, garlic tahini sauce, French feta, & baby arugula on lavash

Grilled Flank Steak    14

rosemary & garlic marinated flank steak, roasted tomato, caramelized onion, & bleu cheese dressing on warm ciabatta