Specials for Thursday, September 17 through Sunday, September 20:

Menu

Appetizers

Spicy Korean Cauliflower Wings - cauliflower, Gochujang sauce, vegan creamy cilantro sauce - 9

Station Fries - hand-cut and twice fried - 6

Fried Cheddar Cheese Curds - with house made Ranch and BBQ sauce - 8

Marinated Goat Cheese - Central Coast Creamery chevre, The Groves on 41 olive oil, garlic confit, basil, Back Porch Bakery baguette - 9

Seared Ahi - with tamari, salsa macha, and cucumber sunomono - 12

Mains - served with fries, salad, or potato chips

The Station Burger - local grass-fed beef,* vintage cheddar, iceberg, dill pickle, special sauce - 14

The Rock Burger - local grass-fed beef,* Central Coast Creamery Big Rock blue cheese, thick-cut bacon, mixed greens, caramelized onion, whole grain mustard sauce, on Back Porch Bakery brioche bun - 16

The Brunch Burger - local grass-fed beef,* vintage cheddar, thick-cut bacon, mixed greens, soft fried egg, whole grain mustard sauce, on Back Porch Bakery brioche bun - 16

The Bella Burger - garlic marinated portobello mushroom cap on Back Porch Bakery brioche bun with vintage cheddar, basil pesto, sauteed onions and organic mixed greens - 14

Bratwurst Sandwich - J&R Meats German sausage, fresh onions, pickle, whole grain mustard, on baguette with fries - 15

Portobello Mushroom Tacos (3) - thick sliced portobello mushrooms sauteed in a traditional Asada marinade of citrus, gluten free soy sauce and garlic served on soft corn tortillas with our vegan creamy cilantro sauce, fresh cilantro and sliced onions - 13

The Tampa Cuban Sandwich - Mojo roasted pork, Salami, Ham, Swiss, Pickles and Mustard with fries - 16

Chicken Sandwich - sauteed marinated chicken, vintage cheddar, oven-roasted tomato, mixed greens, basil pesto, balsamic reduction, on Back Porch Bakery brioche bun - 14

Beet and Goat Cheese Salad - Chaparral Farms vinaigrette, walnuts, Central Coast Creamery chevre, organic mixed greens - 12

• • With marinated chicken +4

Seared Ahi Salad - organic mixed greens, carrot, cucumber, avocado, and red onion, topped with seared ahi. Served with ginger-carrot dressing, sweet tamari glaze, and sesame - 17

Add-Ons:

For the Kids

Lil’ Cub Burger with Fries - plain - 8 add cheese for 50¢

Grilled Cheese with Fries - 6

Classic Hot Dog with Fries - 6

Desserts - ask about availability

Lime Pie - 7

Old Fashioned Chocolate Cake - 7

Cheesecake - 7

Meyer Lemon Semifreddo - 7

Beverages

San Pellegrino Sparkling Water, 16 oz - 3.75

San Pellegrino Blood Orange Soda - 3

Blue Sky Root Beer - 2

Coke, Cane Sugar, 12 oz - 3

Sprite, Cane Sugar, 12 oz - 3

Honest Kids Fruit Punch - 1

Tejava Black Tea - 3

Draft Beer

Bristol’s Original Cider, 7.5% ABV - 8

Wild Fields American Red Ale, 5.8% ABV - 6

Wild Fields Brewing Atascadero Beach Lager, 5.2% ABV - 6

Cans

Central Coast Brewing Lucky Day IPA, 7.2% ABV, 16oz - 7

Central Coast Brewing Juicebox Hero IPA, 7% ABV, 16oz - 7

Barrel House Brewing Co. Big Sur DIPA , 9.3% ABV, 12oz - 6

M.Special Dozer Brown Ale, 7.5% ABV, 22oz - 10

Wild Fields Hoppy Pale Ale, 5.5% ABV, 16oz - 6

Modelo Mexican Lager, 4.2% ABV, 12oz - 4

Wines by the Glass (and Bottle)

White

Vintage Cowboy 2016 Grenache Blanc - 8 - (bottle 27)

Fossil Point 2017 Rose - 8 - (bottle 27)

Niner 2017 Chardonnay - 8 - (bottle 32)

Robert Sinskey Vineyards 2015 Abraxas, Sonoma - (bottle 50)

Red

Wilson Family Vineyards 2016 Vino Rosso - 9 - (bottle 32)

Ancient Peaks Cabernet - 8 - (bottle 27)