Vagabond Kitchen Menu and Prices

$8.50

tasty breaded crisp calamari flash-fried and tossed with peanuts and dried chilies in a spicy hoisin sauce.

$8.50

a flavorful combination plate of traditional asian appetizers; three flash fried vietnamese vegetarian spring rolls served with lettuce, cilantro and fresh mint; as well as a lemon grass marinated to

$6.50

thin yellow curry chicken base broth has coconut milk, lemon grass & kaffir lime leaves. served with glass noodles, topped with a soft boiled quail egg, sprouts and thai basil.

$4.50 - $6.50

$6.50

organic baby greens leaves simply tossed in extra virgin olive oil from l.a. aceto in valle de guadalupe, a touch of balsamic vinegar, salt and pepper. served topped with micro cilantro and cured bla

$7.50

with black olive croutons & pine nuts. this salad of fresh herbs and butter lettuce leaves is tossed in a creamy blue cheese dressing. topped with chopped chives & scallions, roasted pine nuts and bl

$8.50

$7.50 - $9.50

classic caesar salad, includes young romaine lettuce heart, a soft boiled egg, shaved parmesan cheese, anchovies and black olive croutons.

$9.50

asian kung-pao style calamari and a small serving of our crispy garlic calamari. served with aji aioli and mixed green tossed in a caribbean dressing.

$10.50

three grilled skewers of scallops and shrimp, served on a bed of mixed greens, cucumbers, small tomatoes and fresh herbs. tossed in a thai lime dressing.

$10.50

a black olive toast of crema fresca, topped with smoked salmon, alfafa sprouts, thinly sliced red onions and capers and a grilled small filet of salmon; served with new potatoes, edamame and bits of

$10.50

our twist of the salade nicoise; romaine and mixed greens, soft boiled egg, haricots verts, edamame, scallions, red onion, tomato, cucumber, bell pepper, anchovies, potato, capers and cured black oli

$10.00

a filet of chicken breast grilled with herbs and caribbean spices, cut in medaillons and served over mixed greens with cucumbers, tostones, plantanos maduros and lime. sweet caribbean dressing.

$8.00

ripe avocado, tomato, thinly sliced red onion, bell pepper, cucumber, alfalfa sprouts, pepper jack cheese, extra virgin olive oil, kosher salt and cracked pepper. toasted ciabatta.

$8.50

thin slices of smoked salmon, mayonaise, avocado, red onion, tomato, cucumber and alfalfa sprouts. toasted ciabatta.

$9.50

a caprese of tomato slices, fresh mozarela, basil and a thin slice of imported prosciutto; extra virgin olive oil, kosher salt and cracked pepper. prepared pressed hot on toasted ciabatta bread.

$8.50

thinly sliced grilled chicken breast, manchego cheese, aioli, avocado, lettuce, tomato and onion. toasted ciabatta.

$9.50

eight-ounce kobe beef patty served grilled with lettuce, avocado, tomato slice, red onion, mayonnaise, kosher salt and cracked pepper. toasted telera roll.

$10.50

add your choice of cheese.

$8.50

very simple tender pulled pork prepared cuban style in a chipotle barbecue sauce. served in a toasted telera roll.

$9.50

thinly sliced filet mignon marinated in a caribbean dressing of olive oil, garlic, honey, ginger, herbs and spices. served grilled with spread avocado and spicy jack cheese on toasted telera roll.

$8.50

a cup of soup of your choice served with our "valle de guadalupe“ summer salad.

$8.50

a caprese of thinly cut heirloom tomato slices, fresh mozarella and basil sprinkled with extra virgin olive oil. served with cuts of imported prosciutto and a small "valle de guadalupe“ summer s

$9.50

the traditional french plate of charcuterie; assorted pates, imported sausages, cornichons and olives. served with a fine selection of imported cheeses and a small "valle de guadalupe“ summer sa

$11.50

onions, garlic, coconut milk, red curry, lemon grass, ginger, palm sugar and a touch of chili pepper. served on a bowl over jasmine rice and garnished with fried shallots, shredded kaffir lime leaves

$11.50

$12.50

$12.50

$11.50

$11.50

cheese tortelini tossed in fresh pesto with crushed garlic and fresh basil. topped with roasted pine nuts, imported prosciutto cuts and grated parmesan cheese.

$12.50

four large shrimp tossed in black ink linguini with onions, garlic, chorizo and green chiles. topped with manchego cheese, roasted peanuts and a drizzle of chili oil.

$12.50

a bistro classic. a pound of prince edwards fresh black mussels steamed in white wine with celery, shallots, garlic, white pepper and thyme. brought to a boil, it is then finished with crème fraiche.

$18.50

the key to this classic bistro recipe is the ten-ounce all natural meyer, dry aged new york steak we use. served with vagabond pommes frites.