LUNCH MENU
Served Tuesday through Saturday
HIPPY HAND GRENADE
HALF AVAOCADO with a salad of
RADISH, CARROTS, CUCUMBER, MUSHROOM,
RED BELL PEPPER & SUNFLOWER SEEDS
topped with SPROUTS & CARROT GINGER DRESSING . . . . 15
BURRATA & BEETS
ROASTED BEETS and BURRATA CHEESE,
TOASTED PISTASCHIOS & CREAMY BALSAMIC
with CROSTINI . . . 14
POPPY CAESAR
SHAVED ROOT VEGETABLE SALAD with CRISPY CHICKEN . . . 16
- - - - - - - - - - - - - - - - - - - - - - - - -
STEAMED MUSSELS
in WHITE WINE with GRILLED BREAD . . . 15
GRILLED SALMON
with SOBA NOODLE SALAD & LEMON DRESSING . . . 20
SAFFRON RISOTTO & GRILLED SHRIMP
with SHRIMP BISQUE SAUCE . . . 18
PORTOBELLO MUSHROOM RAVIOLI
with SAUTEE of MUSHROOMS & BROCCOLINI. . . 18
HEARTY SOUP of the DAY
with GOAT CHEESE CROSTINI . . . 12
VEGETABLE PUREE of the DAY
with GOAT CHEESE CROSTINI . . . 10
- - - - - - - - - - SANDWICHES - - - - - - - - - - -
FRENCH DIP
ROAST BEEF & SWISS with HORSERADISH & AUS JUS . . . 18
CUBAN
SLOW COOKED PORK, HAM, SWISS, MUSTARD, PICKLES
& CALYPSO SAUCE! . . . 16
BURGER
GRILLED BEEF PATTY with SWISS or AMERICAN CHEESE . . . 16
add BACON or AVOCADO . . . 3
MEDITERRANEAN PANINI
ZUCCHINNI, SQUASH, EGGPLANT, BELL PEPPERS, MOZZARELLA & PESTO
on an HERB FOCACCIA BREAD . . .16
SUNDAY BRUNCH
GRILLED SALMON
with SOBA NOODLE SALAD & LEMON DRESSING . . . 20
WESTERN RISOTTO
with POACHED EGGS . . . 18
BRISKET HASH
with FRIED POTATOES, LONG COOKED GREENS & POACHED EGGS . . .18
CASSOULET
with CHICKEN, SAUSAGE, FRENCH NAVY BEANS, MUSHROOMS & POACHED EGGS . . .18
PANCAKE
with ROASTED STRAWBERRIES, ROSEMARY SYRUP & WHIPPED CREAM . . . 15
LONG COOKED GREENS
with CODDLED EGGS . . . 14
SOUP of the DAY
with GOAT CHEESE CROSTINI . . . 10
- - - - - - - - - - SANDWICHES - - - - - - - - - - -
The REGAL SEAGULL
EGG + FRIED CALAMARI + SEAGULL SAUCE . . . 13
FRIED CHICKEN
SPICY or MILD . . . 10
The CALIFORNIA
BACON + EGG + AMERICAN CHEESE + AVOCADO . . . 13
The ANNA
EGG + PARMESAN CHEESE + LONG COOKED GREENS . . .13
The CLASSIC
BACON + EGG + AMERICAN CHEESE . . . 10
EGG + AMERICAN CHEESE . . . 8
- - - - - - - - - - - - - - - - - - - - - - - - -
EGG . . . 3 BACON . . . 5 FRIES . . . 7
DONUTS . . . 3.75
Assorted Box of Four . . . . 15
Please Call Ahead for Take-Out Orders!
RESERVATIONS
Founded in 2018 by chef Philip Wojtowicz
(Big Sur Bakery & Restaurant) and
chef Brendan Esons (Big Sur Roadhouse),
Poppy Hall serves a unique California take
on rustic food for the soul.
ABOUT
"Like the namesake Poppy, this new restaurant certainly evokes the soul of California: classic and contemporary in cuisine and culture."
~Raúl Nava
