Lunch January-February 2015

Starters and Salads

Savory Wild Mushroom Bisque
Rich Creamy Goodness With Wild and Tamed Mushrooms

Sesame Seared Fresh Catch Salad
With Roasted Grape Vinaigrette and Wasabi Essence

Roasted Balsamic Mushrooms and Pears Salad
With Fresh Goat Cheese and Pear Vinaigrette

Cashew Dusted Chicken Salad
With Orange Confit Brie Cheese with Orange-Ginger Vinaigrette

Crispy Battered Chicken and Grapefruit Salad
With Citrus Vinaigrette and Honey Roasted Pecans

Grilled Chicken Breast Caesar Salad
With Pecorino Romano

Seared Peppered  Ahi Tuna Salad
Tuna Steak in Cracked Peppers and Lemon Caper Dressing

Sandwiches and Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Grilled Mushroom and Fontina Burger
With Sliced Apple and Fontina Cheese On Fresh Baked Bun

Italian Pot Roast Sandwich
Locally Raised Yegen Beef With Roasted Peppers and Provolone Cheese

Grilled Cheese and Cup of Tomato Soup
Homemade Bread, Slice Fresh Tomato and Swiss, Cheddar, Mozzarella and Provolone with Green Salad

Hot Ham, Pear and Brie Sandwich
Sliced Fresh Pears and Soft Brie Cheese on Fresh Baked Bun, With Honey-Mustard

Meatball Parmigiana Sandwich
Locally Raised Angus Beef With Cheeses and Marinara Sauce on Hoagie

Lamb and Black Bean Chili  On Fettuccine with Dollop of Sour Cream

Baked Macaroni and Five Cheeses with Spit Roasted Chicken
Cheddar, Mozzarella, Provolone, Romano and Fontina

Crispy Thai Battered Chicken Breast
With  Fettuccine Tossed in Lemon-Soy and Olive Oil

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Published in: on February 21, 2015 at 4:27 pm  Leave a Comment  

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