Sous Chef: Steven Gonzales
Sous Chef: Jun Nelson Bitanga
Pastry Chef: Maria Loya Leon
Three Course Dinners
Tuesday - Thursday
5:00 PM - 7:00 PM
Soup or Salad
Grilled Chicken Beast / Hurley Farms Organic HeirloomTomatoes, Basil and Spinach Fettuccini
*Center Cut Pork Loin Chop / Mashed Potato / Caramelized
Local Pluots*
Cajun / Basa Basa / Local Watermelon Salsa / Pilaf*
Dessert of the Day
$ 14.00
plus tax* Menu Changes each week @ jonsbearclub.com