Table 26 | All American Cuisine in Turlock, CA!

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Brunch Menu

2 Eggs Any Style
served with country potatoes and toast

Eggs Benedict
Grilled hand and cheese on Old Tyme English muffin bread, poached eggs, and hollandaise, served with country potatoes

Denver Omelet (G)
Fiscalini white cheddar, ham, bell peppers, onions, and scallions, Applewood smoked ham served with country potatoes and toast

Chorizo Omelet (G)
Chorizo, bell peppers, guacamole, white cheddar, scallions, and avocado creama, served with country potatoes and toast

CRAB BENEDICT
English muffin, spinach, crab meat, poached eggs and hollandaise, served with country potatoes

LOCAL CHEESE OMELET (GV)
Fiscallini cheddar, Nicolau farms quarto pepe, fontina, and fresh cracked pepper, served with country potatoes and toast

CRAB OMELET
Bacon, crab meat, scallions, avocado, tomato, white cheddar, fontina, served with country potatoes and toast

Biscuits & Gravy
Two buttermilk biscuits, topped with sausage patties, bacon gravy and two fried eggs.

Chicken Fried Steak
Buttermilk battered chicken fried steak, served over country potatoes with two eggs, topped with bacon gravy.

CHILAQUILES
Chorizo black beans, fried chorizo, two eggs any style, and tortilla strips in salsa verde, topped with cheese, and avocado crema

BREAKFAST BURRITO
Chorizo, bacon, linguica, scrambled eggs, country potatoes, beans, cheese, and salsa, wrapped in flour tortilla, served with fresh fruit

TABLE 26 MAC & CHEESE
Cream sauce with locally made cheddar, Sunny Valley smoked ham and bacon, tossed with cavatappi pasta then crusted

KOREAN CHICKEN BOWL
Garlic and chili marinated grilled chicken, served over rice with baby bok choy, brocolini and green beans, finished with sriracha and almonds

FISH "N CHIPS
Wild caught fresh pacific cod, Anchor Steam beer batter, served with sea salt French fries, coleslaw, tartar sauce and lemon wedges

Cinnamon Toast Crunch®Crusted French Toast
Cinnamon toast crunch crusted Acme bread, topped with vanilla poached pears, challenge butter, warm syrup, served with two slices of bacon and 2 eggs any style.

Brioche French Toast
Vanilla custard battered brioche bread topped with citrus macerated berries and orange blossom honey whipped cream.

COBB SALAD (G)
Oak grilled chicken, hardboiled egg, bleu cheese crumbles, chopped bacon, cucumber, tomatoes, and avocado, served atop mixed greens with Pt. Reyes bleu cheese dressing

Farmers Market (GV)
Vanilla cinnamon poached pears, glazed walnuts, pumpkin seeds, Nicolau Farms goat cheese and dried cranberries, with Sparrow Lane Gravensteil apple vinaigrette

Korean Chicken Salad (GV)
Napa cabbage, romaine, red bell pepper, cilantro, almonds, red onions, mandarin oranges, broccolinni, kim chi, crispy noodles and chicken in a toasted sesame vinaigrette

STEAK
country potatoes, arugula, onions, bell peppers, diced steak, hollandaise, and Pt. Reyes blue cheese

HAM
country potatoes, onions, bell peppers, arugula, country ham, sharp cheddar cream sauce, bacon, scallions, and white cheddar

HAYSTACK
Bacon, sausage, ham, cheddar cheese, egg, served on ciabatta with maple aioli

BRUNCH BURGER
Ground chuck, Applewood smoked bacon, fried egg, cheddar cheese, arugula, tomato, maple aioli

The Classic Burger
Topped with American cheese, lettuce, tomatoes, onions, pickle, and 1000 island, on a toasted bun

Pork Belly Cuban
Roasted pork, natural hardwood smoked ham, whole grain mustard, Kruger pickles, and Swiss cheese between grilled Acme bread

THE BRUNCH CLUB
Black forest ham, Applewood smoked bacon, roasted turkey, avocado aioli, tomato, and lettuce between sourdough bread

ROAST BEEF STACKER
Shaved roast beef, garlic butter, between Acme bread, served with horseradish cream and au jus, add giardiniera $2

SOUTHERN DIPPED CHICKEN
Crystal hot sauce dipped fried chicken breast, poppyseed slaw, bread and butter pickles, served on fresh roll

Cheeseboard (V)
Nicolau Farms goat cheese, Pt. Reyes bleu cheese, Fiscalini Farms white cheddar, and Ewetopia sheep cheese, served with grapes, fig jam, candied walnuts, olives, honey, and crostini 1/2 $14 F. $22

Ahi Poke Nachos
Yellowfin tuna, scallions, sesame, cucumber, avocado, wasabi, edamame, nori, Sriracha sauce, crab salad, and micro cilantro

Bottomless Mimosas
Wycliffe sparkling white wine, and orange juice (2 hour limitations apply see server for details)

IRISH COFFEE
Jameson cask mates stout barrel aged Irish whisky, Milone bros. coffee, brown sugar, whipped cream

BOTTOMLESS BLOODY MARY
New Amsterdam vodka, locally made preservation bloody marry mix, celery

Milk
Regular and chocolate

Juice
Orange juice, cranberry juice or apple juice

Coffee
Regular or decaf

Soda
Pepsi, Diet Pepsi, Sierra Mist, Mt. Dew, Dr. Pepper, Mug Root Beer

Lunch Menu

Arancini (V)
Crispy risotto spheres stuffed with smoked mozzarella and Pecorino Romano, served atop San Marzano tomato sauce with pesto drizzle.

Oak Fire Grilled Artichoke
Castroville artichokes grilled over an oak wood fire, served with a roasted garlic aioli.

Cheeseboard (G)
Nicolua Farms goat cheese, Pt. Reyes bleu cheese, Fiscalini Farms white cheddar, Fiscalini Farms feta, and Ewetopia sheep cheese, served with grapes, fig jam, candied walnuts, olives, local honey and crostini

Monterey Bay Calamari
Lightly fried, served with an Asian cucumber salad, sweet soy, sriracha aioli and wasabi.

AHI POKE NACHOS
Yellowfin tuna, scallions, sesame, cucumber, avocado, wasabi, edamame, sriracha sauce, crab salad, and micro cilantro

Linguica and Kale Soup (G)
Garden vegetables, linguica, roasted chicken, potatoes and kale with a touch of tomato.

Clam Chowder
New England style with clams, bacon, leeks, celery and potatoes (Available Thu, Fri, Sat).

Korean Chicken Salad
Napa cabbage, romaine, red bell pepper, cilantro, almonds, red onions, mandarin oranges, broccolinni, kim chi, crispy noodles and chicken in a toasted sesame vinaigrette.

Caesar
Romaine, shaved parmesan, croutons and Spanish white anchovies.

Table 26 Wedge (G)
Wedge of bib lettuce, smoked bacon, bleu cheese crumbles, red onion, tomatoes, with Pt. Reyes bleu cheese dressing.

Farmers Market Salad (GV)
Nicolau Farms goat cheese, Traina dried apricots, sunflower kernels, fresh blueberries, and roasted pistachios, with mixed greens tossed in a Sparrow Lane peach vinaigrette.

Cobb Salad (G)
Oak grilled chicken, hard boiled egg, blue cheese crumbles, chopped bacon, cucumber, tomatoes and avocado served atop mixed greens tossed with Pt. Reyes blue cheese dressing.

Flat Iron Salad
Romaine, spring mix, bleu cheese crumbles, smoked bacon, croutons, and tomatoes tossed with Sparrow Lane red wine vinaigrette, topped with crispy onions.

FIG & BLUE CHEESE (GV)
Spring mix, blue cheese, local figs, candied walnuts, golden raisins, apples, Sparrow lane balsalmic

Table 26 Mac & Cheese
Cream sauce with locally made cheddar, Sunny Valley smoked ham and bacon, tossed with cavatappi pasta then crusted.

Korean Chicken Bowl (G)
Garlic and chili marinated grilled chicken served over fried rice with baby bok choy, broccolinni and green beans, finished with sriracha and almonds.

Grilled Rib-Eye Steak (G)
Oak fire grilled 12oz Certified Angus Beef rib-eye steak topped with roasted garlic butter, served with crispy French fries and sauteed seasonal vegetables.

FISH & CHIPS
Anchor steam batter, Pacific cod, tartar sauce, French fries, lemon wedges

SOY GLAZED SALMON
Sesame crusted salmon, mushroom fried rice, green beans, ginger soy glaze, cucumber salad, sriracha sauce

Pulled Pork
Slow cooked Snake River Farms Kurobota Pork, topped with a California peach bbq sauce and napa cabbage coleslaw, served on a toasted bun.

Pork Belly Cuban
Roasted pork, natural hardwood smoked ham, whole grain mustard, Kruger pickles, and Swiss cheese between grilled Acme bread.

Pesto Chicken
Grilled chicken, her focaccia with fresh mozzarella, roasted bell pepper, pesto mayonnaise, heirloom tomato, arugula, and balsamic marinated onions.

CHICKEN SALAD
Apples, dried cherries, celery, sunflower seeds, grapes, roasted chicken, poppy seeds, honey wheat bread

THE AMERICAN
Locally made mortadella, American cheese, tomato, pickle, topped with crushed potato chips, and deli sauce, brioche

THE NICASTRO
Salami, ham, mortadella, provolone, prosciutto, pepperoncini, tomato, greens, onion, deli sauce on ciabatta

PASTRAMI
Shaved pastrami, shredded lettuce, onion, tomato, pepperoncini, pickle, deli sauce, Dutch crunch

TUNA SALAD
Tuna salad, pepperoncini, Swiss, greens, tomato, on ciabatta

TABLE 26 CLUB
Roasted turkey, country ham, Applewood bacon, sliced tomato, greens, avocado aioli, Dutch crunch

SANTA MARIA TRI TIP
Marinated tri tip, beer braised onions, smokehouse sauce, acme ciabatta

Burger 26
Topped with pecan wood smoked bacon, cheddar cheese and a fried egg with sriracha aioli on a toasted bun.

Pt. Reyes
Balsamic marinated onions, heirloom tomato, arugula, Pt. Reyes farmstead bleu cheese and roasted garlic mayonnaise on Acme bun.

The Classic
Topped with American cheese, lettuce, tomatoes, onions, pickle, and 1000 island, on a toasted bun.

Monterey
Pepper jack cheese, guacamole, fried jalapeno, lettuce, tomatoes, onions and pickle on a toasted bun.

Steakhouse
Fiscalinni Farms cheddar, bacon, Worcestershire aioli, black & tan onion rings, lettuce, tomato and pickle on a toasted bun.

Black Bean (V)
Vegetarian black bean patty topped with pepper jack cheese, fried jalapeno strips, lettuce, heirloom tomatoes, onions and chipotle aioli, on a toasted Acme bun.

Dinner Menu

Add a Garden Salad for $3 or a Caesar Salad for $4 to any Entree.

Cheeseboard (V)
Purple haze goat cheese, Wildfire bleu cheese, Fiscalini Farms white cheddar, feta, and other chef selected cheese, served with grapes, cinnamon vanilla poached pear, candied walnuts, olives, local honey and crostini

Arancini (V)
Crispy risotto spheres stuffed with smoked mozzarella and Pecorino Romano served atop San Marzano tomato sauce with pesto drizzle.

Oak Fire Grilled Artichoke (GV)
Castroville artichokes grilled over an oak wood fire, served with a roasted garlic aioli.

Linguica Bites (G)
Locally made linguica served with stone ground mustard, fresh grape tomatoes and pepperoncini peppers

Ahi Poke nachos
Yellowfin tuna, scallions, sesame, cucumber, avocado, wasabi, edamame, nori, sriracha sauce, crab salad, and micro cilantro

Monterey Bay Calamari
Lightly fried served with an Asian cucumber salad, house made sweet chili sauce, sriracha aioli, and wasabi.

Wings
Foster Farms chicken wings Korean Style: gochujang, fish sauce, crushed almonds, cucumber salad, siracha aoli. Buffalo Style: Served with our in house made ranch

CLAMS AND MUSSELS
Prince Edward Island mussels served with garlic and marinara sauce

STUFFED MUSHROOMS
Jumbo mushrooms stuffed with spinach, artichoke, sundried tomato, ricotta, and parmesan cheeses. Served with our homemade pesto sauce

AHI POKE NACHOS
Yellowfin tuna, scallions, sesame, cucumber, avocado, wasabi, edamame, sriracha sauce, crab salad, and micro cilantro, tobiko

Linguica and Kale Soup (G)
Garden vegetables, linguica, roasted chicken, potatoes, and kale with a touch of tomato.

Clam Chowder
New England style

Table 26 Garden Salad (V)
Mixed greens, tomatoes, shaved onion, cucumbers, croutons and parmesan cheese.

Caesar
Romaine, shaved parmesan, Acme croutons and Spanish white anchovies.

Table 26 Wedge (G)
Wedge of baby gem lettuce, smoked bacon, bleu cheese crumbles, chopped red onion, tomatoes, with Pt. Reyes bleu cheese dressing.

Farmers Market Salad (GV)
Mixed greens, grapes, Granny Smith apples, caramelized walnuts, celery and Gargonzola crumbles tossed with Dijon balsamic vinaigrette

Table 26 Mac & Cheese
Cream sauce with locally made cheddar, Sunny Valley smoked ham and bacon, tossed with cavatappi pasta then crusted.

Shrimp & Crab Linguine
Lump crab meat sauteed with local garlic, fresh herbs and gulf shrimp, finished in a lemon, white wine sauce with cherry tomatoes and arugula, server over linguine.

Roasted Chicken And Sausage Gumbo
Traditional gumbo with a smoky combination of Cajun roasted Chicken, Smoked Andouille Sausage, blackened shrimp, Fresh Thyme, and a trinity of fresh vegetables simmered in a dark roux over steamed rice and garlic bread

Chicken Picatta
Herb marinated chicken breast, sautéed with shaved garlic, cherry tomatoes, capers and Italian parsley. Served over buttermilk mashed potatoes and sautéed vegetables.

Chicken Marsala
Pan roasted chicken breast sautéed with cipollini onions portabella, shitake and champagne mushrooms in a sweet wine sauce, served over parmesan mashed potatoes, served with seasonal vegetables

Table 26 Rolled Chicken
Breaded chicken breast stuffed with provolone and bleu cheese, artichokes, sun-dried tomatoes, mushroom and spinach. Served with our roasted bell pepper Romano sauce, mashed potatoes, and sautéed seasonal vegetables

Parmesan Lemon Pork Chop
12 oz. Parmesan crusted bone in park chop topped with lemon caper sauce, served with buttermilk mashed potatoes and seasonal vegetables.

Bourbon Apple PORK CHOP
12 oz. Grilled bone in pork chop, apple chutney. Served with Mac and Cheese, and Asparagus

Lamb Adobo
Chili and citrus braised lamb shank served over a chorizo and roasted poblano risotto, dusted with maiz, accompanied by habanero pickled onios, and micro cilantro

Burger @ The 6
1/2 lb. House Ground Certified Angus Beef wildfire bleu cheese, smoked bacon, onion jam, roasted garlic aioli, over easy steward farms free ranged egg, arugula, heirloom tomato, sesame bun, sea salt and pepper French fries

Chefs Rib-Eye
Ancho chili rubbed 20 oz. Grilled Certified Angus Beef rib-eye, BBQ Basted. Served with a side of Table 26 Mac & Cheese, and coleslaw. Finished with crispy onions

Bacon and Bleu Cheese Steak (G)
10 oz. grilled Certified Angus Beef® flat iron crusted with braised onions and Pt. Reyes blue cheese. Served with Buttermilk whipped mashed potatoes and bacon mushroom sauteed French green beans.

Grilled Rib-Eye (G)
12 oz. grilled Certified Angus Beef® rib-eye, topped with a roasted garlic butter. Served with a baked potato and sauteed seasonal vegetables.

Jack Daniels Steak
BBQ basted grilled 10 oz. Certified Angus Beef® blade filet, served over cheddar mashed potatoes, finished with sweet crispy onions. Served with muchroom and bacon braised green beans.

OAK GRILLED NEW YORK (G)
10 oz. grilled Certified Angus Beef strip steak, seasonal truffle mashed potatoes, wildfire mushroom ragu, roasted grape tomatoes, baby arugula, balsamic reduction

Prime Rib (G)
1 lb of Garlic and herb rubbed, slow roasted, hand carved Certified Angus Beef, served with creamed spinach and duck fat roasted fingerling potatoes, accompanied by horseradish cream and ajus (Served Friday & Saturday)

Filet Mignon
8oz cabernet mushroom demi-glace reduced filet mignon. Served with mashed potatoes and asparagus

Ahi Tuna (G)
Sesame crusted seared Ahi tuna, served with white rice and seasonal vegetables, finished with soy glaze drizzle, sriracha essence, pickled ginger and avocado

Pan Roasted Halibut
Served over a crab and asparagus risotto, roasted tomatoes, romesco. Finished with fried capers and a lemon cream sauce

Soy Glazed Salmon (G)
Sesame crusted salmon served over chili fried rice, green beans, and finished with a sweet soy glaze, with cucumber salad and sriracha sauce.

Cioppino (G)
Clams, mussels, crab legs, cod, salmon, tuns, and calamari, in a San Francisco style garlic tomato broth, served with linguine and ciabatta.

Kung Pao Calamari
Panko, almond, and Szechwan peppercorn crusted calamari steak served over wasabi mashed potatoes, Ratto Bros baby bok choy, finished with kung pao sauce, and sriracha aioli

Seafood Risotto
Arborio rice simmered with cod, salmon, tuna, calamari, shrimp and lump crab meat finished with a touch of San Marzano tomato sauce and fresh herbs

Shrimp Diavolo
Shrimp and Calamari with garlic, fresh tomatoes, green onions, and hot peppers in a light tomato sauce, tossed with linguine pasta

Toasted Almond Cake
2 layers of sponge cake soaked in amaretto syrup, layered with mascarpone cream topped with Italian Amarettini cookies and roasted almonds.

Creme Brulee
Madagascar vanilla, cane sugar and a hint of bourbon flavor, our creamy custard finished with a brulee of sugar.

Lemon Berry Mascarpone Cake
2 layers of moist cream cake, filled with lemon mascarpone, cranberries and blueberries, topped with cinnamon streusel and white chocolate drizzle.

Chocolate Mousse
Silky dark, milk & white chocolate creams and hazelnut praline, topped with roasted almonds.

Chocolate Cake
Layered chocolate cake filled with rich chocolate cream, covered with chocolate

Cocktails

Rum Runner
Cruzan spiced rum, house made berry puree, fresh pineapple and cranberry juice. Served on the rocks

Imperial 26
Absolut citron vodka, Chambord, fresh lemon juice and champagne. Served in a sugar rimed martini glass

Absolut'ly Filthy
Absolut Elyx, Preservation bloody mary mix, salt and pepper rim, pimento, pickle and pepper olives, on the rocks

Forbidden Remedy
Hangar one rose vodka, Lemon juice, strawberries, Rose water, and champagne on the rocks

The R&R
Sauza Signature Blue blanco, passion fruit, pink guava, lemon, lime cointreau, and agave nectar. On the rocks with a tajin rim

Mai Tai
Plantation Pineapple rum, orgeat, Bacardi superior, cointreau, lemon, lime, and Meyers. On the rocks

Bahama Mojito
Captain Morgan, Malibu rum, caramelized pineapple juice, mint, lemon juice, orange juice, luxardo cherry, on the rocks

Coors Light
Frost Brewed, Pale Lager ABV 4.2% \| IBU 12 Denver, Colorado

Indigeny
Blackberry Hard Cider, Gluten free, ABV 5% Sonora, California

Firestone 805
Blonde Ale ABV 4.7% \| IBU 20 Paso Robles, California

Dust Bowl Taco Truck Lager
American Pale Lager-Abv 4.7% Ibu 11 Turlock, California

Dust Bowl Hops of Wrath
American IPA ABV 6.6% \| Ibu 50 Turlock, California

Anchor Steam
Modern Craft-Brewed Lager ABV 4.9% \| IBU 37 San Francisco, California

Bud Light

Budweiser

Corona

Coors Original

O'Doul's

Michelob Ultra

Coors Light

Stella

Modelo Especial

Wine List

Chardonnay
Train Calling All Angels 2013 -Monterey Sofia 2013 - Monterey County Wente Riva Ranch 2013 – Arroyo Secco Rombauer 2013 – Carneros

White Zinfandel
Canyon Road 2014 - Modesto

Riesling
Chateau St. Michelle 2013 - Columbia Valley

Pinot Grigio
Francis Coppola 2014 - Monterey County

Sauvignon Blanc
Clifford Bay 2014 - Marlboro, New Zealand

Pinot Noir
Meiomi 2013 - Sonoma, California Gallo Signature Series 2013 - Santa Lucia Highlands

Merlot
Wente Sandstone 2013 - Livermore

Cabernet
Avalon 2012 - Napa Valley Louis Martini 2013 - Sonoma

Zinfandel
7 Deadly Zins 2012 – Lodi

Prosecco
Enza- Trebaseleghe, Italy

Red Blend
Josh Legacy 2013 - Napa Valley

Rosé
Elouan 2015.- Oregon

Train Calling All Angels 2013
Monterey

Sofia 2013
Monterey

Wente Riva Ranch 2013
Arroyo Secco

Joseph Carr 2013
Sonoma

Gallo Signature Series 2012
Russian River

Rombauer 2013
Carneros

Canyon Road 2014 - White Zinfandel
California

Chateau St. Michelle 2013 - Riesling
Columbia Valley

Clifford Bay 2014 - Sauvignon Blanc
Marlborough

Francis Coppola 2014 - Pinot Grigio
Monterey County

Lamarca - Prosecco
Italy

Michelle - Brut
Columbia Valley

Perrier Jouet Grand Brut Champagne
France

Meiomi 2013
California

Robert Mondavi 2011
Carneros

Gallo Signature Series 2013
Santa Lucia Highlands

Hahn SLH 2012
Santa Lucia Highlands

Morgan Twelve Clones 2013
Santa Lucia Highlands

Pahlmeyer 2011
Sonoma

Wente Sandstone 2012
Livermore

Joseph Carr 2011
Napa

Stag's Leap Artemis 2013
Napa

Louis Martini 2013
Sonoma

Franciscan 2012
Napa

Justin 2013
Paso Robles

Gallo Signature Series 2013
Napa

Kenwood Artist Series 2010
Sonoma

Frank Family 2012
Napa

Alexander Valley "Cyrus" 2010
Alexander Valley

Jayson by Pahlmeyer 2012
Napa

Cade 2012
Napa Valley

Darioush 2012
Napa

Opus One 2011
Napa

Stags Cask 23 2012
Napa Valley

7 Deadly Zins 2012
Lodi

Boneshaker 2013
Lodi

Seghesio 2013
Sonoma

Rombauer 2012
California

Gallo Signature Series 2013
Napa

Frank Family 2012
Napa

Klinker Brick 2012
Lodi

Michael David Lust 2011
Lodi

Michael David Rage 2012
Lodi

Sandeman Tawny 10yr Port

Dow's Fine Ruby Port
Portugal

Dow's Tawny 10yr Port
Portugal

Dow's Tawny 20yr Port
Portugal

Split Plate Charge $2.00
Corkage Fee: $15
Service Fee: On parties 8 or more 18%
Consuming Raw or Undercooked Meat Increases Your Risk of Food Borne Illness.