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Rustic House - San Carlos Rewards
Our menu is built on the premise that what goes in the food makes the difference. Our dough is rolled every morning for every pizza that is cooked that day. Our produce is purchased locally for each store. Our meats are USDA grade and selected on taste, not preservatives. Every Village Host is specifically constructed in a way that can provoke togetherness within our communities. We want to host a pleasant memory for families who remember what a special night out together meant.
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Served with tortilla chips. Fries on the side. Seared vegetable patty, melted provolone, avocado, lettuce, tomato, onion and romesco sauce, served with fries.
Seared, garlic marinated chicken breast with melted provolone, bacon, basil aioli, shredded romaine, tomato, onion, pickle, served on toasted Italian roll. Garnished with cabbage, house made pico de gallo and sliced avocado. Roasted vegetables potatoes, yams, butternut squash, and red beets, farro, Fuji apple, feta cheese, cranberries, and balsamic vinaigrette.
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Salad is tossed. San Carlos Full Menu. Menlo Park Full Menu. Italy, fully sparkling, youthful, off-dry and incredibly refreshing. Aromas of apricot, apple, and honeydew. Tropical fruit notes with green apple flavors and medium body mouth feel. The major part of this wine is matured in barriques and the remainder is done in stainless steel. This maintains a pure style with bright fruit and a fine texture. Flavors of green herbs run side by side with plum and cassis notes. On the finish, oak-driven coffee and chocolate flavors are evident..
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Red and black fruit aromas with balsamic hints and earthy notes coming through fresh and fruity with a harmonious mouthfeel, clean and pleasant finish with subtle floral notes. Quality sunny day refresher. Portugal, fruity and fresh. Clean and pleasant aromas add a rich and interesting bouquet. Green apple is the most evident.
South Africa, Dark berry fruit, well structured, fine grained tannins. Chef Matt Levin obsesses over his pastrami, made tender after a weeklong process of intense brining, smoking, and steaming. In San Carlos, Calif.
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