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Lunch Menu

L  U N C H 
Every day from 11am

Soup of the Day                      5 cup/ 6 bowl 
House Made Chili                   6 cup/ 7 bowl
Bellatrix Salad   10
baby greens, heirloom cherry tomatoes, red onions, ciabatta croutons, marinated feta
and sherry-dijon vinaigrette
Strawberry Grilled Chicken Salad 14
mixed greens, blueberries, goat cheese, avocado and toasted sliced almonds tossed in a berry vinaigrette
Grilled Chicken Caesar Salad 14
romaine lettuce, house made croutons, parmesan cheese, creamy caesar dressing and anchovies
Seafood Louie 16
shrimp, crab meat, egg, romaine, tomatoes & artichokes with 1000 island dressing
Bellatrix Cobb Salad 15
romaine, applewood smoked bacon, avocado, hard-boiled egg, turkey, point reyes bleu cheese
and tomatoes with french dressing
Mediterranean Tuna Salad 15
basil-oregano seared tuna filet, mixed greens, kalamata olives, roasted garlic, feta cheese,
heirloom cherry tomatoes, capers and artichokes tossed in champagne vinaigrette
Soft Shell Crab B.L.T. 16
lightly battered maryland soft shell crab with applewood smoked bacon, old bay aioli, pole tomatoes
and green leaf lettuce piece with a side of garlic fries
Reuben Sandwich 14
seasoned corn beef, swiss cheese, sauerkraut and 1000 island dressing on butter toasted marble rye
with a side of garlic fries
Blackened Mahi Sandwich 14
arugula and sundried tomato-caper remoulade with a side of garlic fries
Shrimp Tacos 14
fried shrimp with chipotle aioli, cabbage, pico de gallo with a side of chips salsa and guacamole
also available with grilled mahi  $16
Croissant Club Sandwich 15
applewood smoked bacon, turkey, swiss, avocado, tomato, lettuce and garlic aioli
Crispy Fried Chicken Sandwich 14
lettuce, tomato and spicy mayonnaise with a side of garlic fries
Bellatrix Burger 15
8oz grass fed black angus burger, cheddar cheese, lettuce, tomato, onion and pickle with
a side of garlic fries
Filet Caprese Sliders 16
pan seared petite filet, basil pesto, fresh mozzarella & pole tomatoes with a side of garlic fries

W I N E   B A R 
Tuesday-Saturday starting at 3pm 


Caesar Salad   7
Romaine lettuce with caesar dressing, parmesan, ciabatta croutons & anchovies
Bellatrix Salad   7
Baby greens, heirloom cherry tomatoes, red onions, ciabatta croutons, marinated feta &
sherry-dijon vinaigrette
Strawberry & Grilled Chicken Salad   12
Mixed greens, blueberries, goat cheese, avocado & toasted sliced almonds with berry vinaigrette
French Dip   12
Braised short rib roast, swiss cheese, natural jus & plain fries
Blackened Mahi Sandwich   14
Arugula & sundried tomato aioli on a toasted potato roll with plain fries
Shrimp Cocktail   15
4 jumbo shrimp, cocktail sauce, avocado & fresh lime
Beer Battered Fish & Chips   18
Beer battered cod, crispy fries and caper remoulade
Artisanal Flatbread   11
Choice of heirloom tomatoes, mozzarella, basil & balsamic reduction,
or pepperoni, mozzarella and home made red sauce
Ahi Poke Bites   15
Fresh ahi tuna, wasabi crema and crispy fried leek on a wonton crisp
Korean Short Rib   17
Flame grilled short rib, steamed jasmine rice, sweet chili sauce and pickled vegetables
Bellatrix Burger    14
8oz certified black angus grass fed beef, cheddar cheese, lettuce, tomato, onion & pickle on
toasted potato bun with garlic fries
Crispy Calamari   11
Served with lemon wedges & sundried tomato remoulade
Buffalo Wings   12
Crispy buffalo wings with housemade buffalo sauce & blue cheese crumbles
Charcuterie Plate   20
Chef Gerard’s current favorite meats & cheeses served with grilled baguette. Ask your server for details
Thursday-Saturday starting at 5pm


Soup of the Day   5  
ask your server for today’s selection
Bellatrix Salad   8
Baby greens, heirloom cherry tomatoes, red onions, ciabatta croutons, marinated feta
cheese and sherry-Dijon vinaigrette
Caesar Salad   8
Romaine, shredded parmesan, ciabatta croutons, anchovies and housemade Caesar dressing
Steamed Artichoke   12
Giant Castroville artichoke hearts with roasted garlic aioli
Shrimp Cocktail   15
Housemade cocktail sauce, sliced avocados and limes
Ahi Tuna Ceviche   14
Heirloom cherry tomatoes, avocado, red onions, cilantro and jalapenos with asiago cheese crisp
Short Rib and Wild Mushroom Mac ‘n Cheese   13
Vermont white cheddar, Italian parmesan and organic field mushrooms
Spring Vegetable Mélange   16
Ask your server for todays selection of farm fresh organic vegetables, served over garlic hominy
Herb Grilled Alaskan Halibut   34
with jasmine rice, mango-pineapple relish and cilantro crema  
Seafood Brochettes   33
U-16 Blue shrimp and Maine diver scallops stuffed in acorn squash on a bed of wilted spinach
Chilean Sea Bass   32
Blackened Chilean Sea Bass, watermelon gazpacho and avocado crème fraiche
Seared Coho Salmon   29
With orange honey-soy glaze, sesame basmati rice and braised garlic bok choy

Sautéed White Marble Farms Veal Medallions   35
Steamed rainbow chard, goat cheese polenta and heirloom cherry tomato compote
Rosemary Roasted Short Rib   28
Yukon gold potato galette, asparagus and foraged Michigan morel mushroom sauce 
Salmon Creek Farm Pork Schnitzel    27
Red Anjou pear- fennel & grape slaw, spicy mustard-caper remoulade
Barrel Cut Prime Filet   41
7oz. prime filet with potato gratin, cognac peppercorn sauce and seasonal vegetables
Pan Seared Rack of Lamb   45
Half rack of lamb, zucchini lasagna, sweet corn puree and aged balsamic reduction
Make it a half rack– 38