Lunch Menu

Soup & Salad

Classic French Onion Soup – Topped with Swiss Cheese and Crostini – 4 Cup / 6 Bowl

Soup du Jour – 4 Cup / 6 Bowl

Gathering of Seasonal Greens – Crisp Baby Greens with Heirloom Tomatoes, Toasted Honey Almonds, Feta Cheese, and Mandarin Oranges Tossed in Citrus Rosemary Vinaigrette – 8

506 Chop Salad – Chopped Romaine Lettuce with Heirloom Tomatoes, Smoked Bacon, Sweet Corn, Bell Peppers, and Pepper Jack Cheese Tossed in Cilantro Lime Vinaigrette – 9

California Chicken Salad Lettuce Cup – House-Made Chicken Salad over Bibb Lettuce, Tomato, Applewood Smoked Bacon, Served with Seasonal Fresh Fruit- 9

Add Protein: +$4 for Chicken, +$6 for Shrimp, +$7 for Salmon

Southern Fare & Sandwiches

Garlic Chili Glazed Pulled Pork Quesadilla – White Cheddar Cheese, Peppers and Onions, Served in a Jalapeno Cheddar Tortilla with Salsa – 10

Nashville Hot Chicken – Buttermilk Fried Chicken Breast Tossed in a Nashville-Style Sweet and Spicy Sauce. Served on Top of White Bread with Sliced Pickles & Side of Cole Slaw – 12

Southwest Lamb Chop – Grilled Lamb Chop Served with Southwestern White Cheddar Grit Cake Topped with Bacon Jam – 18

The Texan Club Sandwich – Sliced Turkey & Smoked Ham, Applewood Smoked Bacon, Pepper Jack & Cheddar Cheese, Lettuce, Tomato, and Basil Mayo, Choice of White or Wheat Toast. Served with House-Made Chips – 12

Parmesan Crusted Texas Redfish – Shitake Mushrooms, Snap Peas, Grapefruit Beurre Blanc – 16

The 506 Reuben Sandwich – Corned Beef, Swiss Cheese, Sauerkraut and Russian Dressing on Marble Rye Hoagie Roll, Served with House-Made Chips – 11

506 Burger – Kobe Beef, Truffle Mayo, Caramelized Onions, Pepper Jack Cheese, Lettuce, Tomato, Brioche Roll. Served with House-Made Chips – 18

Substitution for Chips:  +$3.00 for Cup of Soup or Side Salad

Seafood

Pan Seared Scallops – Tomato and Red Pepper Chutney, Arugula with Citrus Vinaigrette – 16

The Sanford House Signature Crab Cakes – Two Jumbo Lump Pecan Crusted Crab Cakes with Spicy Remoulade Spread, Citrus Jicama Slaw – 18

Grilled ‘Wild Isles’ Salmon – Roasted Red Pepper Cream & Parmesan Israeli Couscous with Bacon and Leeks, Garnished with Micro Greens – 15

Yellow Tail Tuna Poke Stack – Grade-A Fresh Diced Tuna Tossed in a Ponzu Sauce with Avocado and Sriracha Mayo. Arugula and Tomato Salad with a Citrus Vinaigrette – 18