LUNCH MENU
APPETIZERS
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BREAD & BUTTER 4
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SOUP OF THE DAY 6
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HOUSE SALAD 8
Organic Greens with your choice of Ranch, Balsamic Vinaigrette, or Blue Cheese Dressing.
Add: Avocado – $2
Add: 6 oz. Chicken Breast– $8
Add: Six Prawns or 6 oz. *Ahi– $15 each
Add: *8 oz. Bistro Steak– $16
Add: *8 oz. Salmon– Market Price
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*SESAME AHI 20
6 oz. Ahi Crusted with Black & White Sesame Seeds and Seared Rare.
Served with HQ's Ginger-Soy-Wasabi Cream Sauce and HQ's Pickled Onions -
CHICKEN WINGS 12
Traditional Buffalo or Thai Sweet Chili Sauce with a Side of Ranch Dressing (Blue Cheese upon Request)
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CALAMARI FRIES 18
Panko Crusted and Crispy Fried. Served with Cocktail and Tartar Sauces.
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FRENCH ONION SOUP 10
Served in a Crock with Gruyere Melted over HQ Crostini
SANDWICHES
Served with your choice of French Fries, coleslaw, or HQ potato chips.
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HALF SANDWICH WITH SOUP & SALAD 15
Ask your server for today's offerings.
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CHEESEBURGER 18
8 oz. ground chuck with cheddar cheese. Served with lettuce, onions, and pickles on the side.
Add: Extra Cheese (Cheddar, Jack, or Blue) – $2 each
Add: Frizzled Onions, Jalapeño, Avocado, Sautéed Mushrooms, or Bacon – $2 each
Substitute: Turkey Patty or Veggie Patty -
PULLED PORK 17
Tender slow-braised pork shoulder with HQ's BBQ sauce and coleslaw.
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CHICKEN, BACON & BRIE 18
All-natural grilled chicken with crispy bacon and brie. Served on a toasted ciabatta with lettuce, tomato, and onions.
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TURKEY, BACON & GRUYERE 18
Oven roasted turkey with crispy bacon and sliced Gruyere cheese. Served on a toasted ciabatta roll with whole grain mustard, mayonnaise, tomatoes, and organic greens.
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STEAK 20
7 oz. grilled bistro steak with melted blue cheese. Served on a toasted ciabatta roll with house-made onion string and Chimichurri aioli.
ENTRéE SALADS
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CAESAR 13
Hearts of romaine with parmesan and roasted garlic crouton (anchovies upon request)
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BABY LETTUCE 13
Organic greens, blue cheese crumbles, toasted pecans, and apples. Served with balsamic vinaigrette.
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*BLACKENED SALMON CAESAR MARKET PRICE
Hearts of romaine, parmesan, roasted bell peppers, and avocado.
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GREEK GRILLED PRAWN 22
Grilled jumbo prawns, organic greens, tomatoes, calamata olives, artichoke hearts, feta cheese, and red onion. Served with balsamic vinaigrette.
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*ASIAN AHI 28
6 oz. Szechuan marinated ahi tossed with Napa cabbage, hearts of romaine, cilantro, mandarins, water chestnuts, red onions, toasted almonds, and crunchy wonton strips. Tossed with HQ's creamy sesame-soy dressing.
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CARNITAS TACO 19
Hearts of romaine, carnitas, black beans, pico de gallo, avocado, jack and cheddar cheese, and tortilla chips. Served with chipotle-ranch dressing.
SEAFOOD
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STEAMED CLAMS 19
Butter, white wine, garlic, and tomatoes. Served with warm bread.
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DIJON MUSSELS 19
Butter, white wine, garlic, and Dijon-cream sauce. Served with warm bread.
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FISH & CHIPS & SLAW 19
Beer-battered wild Alaskan cod. Served with tartar and cocktail sauces.
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HAWAIIAN FISH TACOS 19
Panko crusted wild Alaskan cod topped with mango salsa, cilantro, Napa cabbage, and chipotle sour cream.
ENTRéES
Served with mashed potatoes and vegetables.
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CALAMARI STEAK PICATTA 22
Lightly breaded and sautéed in lemon, white wine, butter, and capers.
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HALF RACK BABY BACK RIBS 21
Hickory smoked in house and smothered with HQ's honey-peach glaze.
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SMOKED PORK CHOP 19
Center cut, applewood smoked in house. Served with HQ's apple butter.
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*HANGER STEAK 33
10 oz. marinated and grilled. Served with herb butter and HQ's onion strings.
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*MARGARITA STEAK 32
10 oz. bistro steak marinated in tequila and lime and grilled. Served wih HQ's Chimichurri sauce.
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LINGUINE AND PRAWN PASTA 22
Grilled jumbo prawns, organic greens, tomatoes, mushrooms, garlic, and cilantro tossed with linguine in a chipotle-cream sauce. (Served a la carte)
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MEDITERRANEAN CHICKEN PASTA 20
All-natural chicken breast sautéed with garlic, calamata olives, mushrooms, artichoke hearts, feta cheese and white wine and tossed with penne pasta. (Served a la carte)
VEGETARIAN
Served a la carte.
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LARGE HQ SALAD 13
Organic greens with tomato, cucumber, red onion, black olives, and cheddar cheese. Served with your choice of dressing.
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GARDEN BURGER 17
Veggie patty with cheddar cheese on a potato bun. Served with fries or coleslaw and lettuce, onions, and pickles on the side.
Add: Avocado or Sautéed Mushrooms, or Bacon – $2 each
Add: Extra Patty – $4 each -
STUFFED BAKED POTATO 18
Stuffed with sautéed mushrooms, onions, garlic, spinach, and topped with melted Jack and cheddar cheeses. Served with today's fresh vegetables.
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PASTA ALFREDO 20
Parmesan and Romano cheese, cream, and dash of nutmeg tossed and served over Linguine.
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PASTA PRIMAVERA 21
Seasonal vegetables sautéed with olive oil, garlic, and white wine over Linguine.
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PASTA MYKONOS 22
Olive oil, garlic, spinach, tomato, feta, capers, and calamata olives over Linguine.
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EGGPLANT PARMESAN 23
Lightly breaded slices of fresh eggplant, crispy fried with marina sauce, parmesan, and melted mozzarella cheese. Served over Linguine and with today's fresh vegetables.
*Served raw or undercooked or contain raw or undercooked ingredients. Notice: Consuming raw or undercooked meats, poultry, seafood, or shellfish may increase your risk of illness, especially if you have certain medical conditions.
Checks may be split up to 3 ways. Please alert your server at the beginning of your meal.
20% gratuity will be added to any part of six or more.
Split meals – $3. Split meals with extra sides – $6. Bring your own dessert, $2 per person. Corkage per 750 ml. $15.
Prices subject to change.
