Lunch March 2015

 

Starters and Salads

Savory Black Bean Potage Puree of Black Beans with Sour Cream, Lemon and Scallions

Honey-Balsamic Shiitake Spinach Salad With Sliced Apples,  Blue Cheese, Walnuts and Apple Vinaigrette

Asian Style Cobb Salad Teriyaki Chicken, Boiled Egg, Beef Bacon, Blue Cheese, Tomato and Sesame-Ginger-Soy Vinaigrette

Caribbean Jerk Chicken Salad With Jerk Fried Coconut Croutons, Mango, Orange, Cashew  With Mango Vinaigrette

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

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

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and PastasAll sandwiches served with fresh fruit or pasta salad

Meatloaf Club Sandwich Made With Yegen Ground Beef and Beef Bacon With Horseradish Mayonnaise

Grilled Chicken with Shiitake Mushrooms With Fontina Cheese on Fresh Baked Bun

The Sethwich  Sous Chef Seth’s Creation This Month, Pesto Rubbed Grilled Eggplant, Tomato, Artichoke Heart  and Provolone Cheese Stacked on English Muffin with Borsin Herb Cheese Spread

Kim Chee-Teriyaki Cheese  Burger With Swiss Cheese and   House Made Kim Chee

House Cured Corned Beef and Swiss On Grilled Rye with Sauerkraut and Russian Dressing

Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin

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

Fresh Salmon Meat Balls on Fettuccine With Rich Creamy Alfredo Sauce

Lunch Hours Tuesday to Friday 11:30-2:00

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Published in: on March 1, 2015 at 12:00 am  Leave a Comment  

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