Lunch May 2015

Starters and Salads

Creamy Montana Stinging Nettle Bisque Nettles From White Deer Ranch Fishtail, MT with Cheese Tortellini and Lemon Aioli
Fresh Mozzarella-Grape Tomato-Spinach Tossed in Herbed Vinaigrette with Balsamic Syrup
Grilled Fresh Catch of the Day Salad Over  Avocado, Mango, and Tomato with Sweet and Tart Peanut  Vinaigrette
Seed and Nut Crusted Chicken and Strawberry Encrusted in Sunflower, Fennel, Poppy Seed, Peanuts, Walnuts and Almonds With Strawberry Vinaigrette
Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with 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 Pastas

all sandwiches served with fresh fruit or pasta salad

Chicken Confit and Brie Sandwich Slow Cooked in Olive Oil and Herbs, with Dried Cherry Compote on Fresh Baked Bun
Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Napa with Wasabi Tatare Sauce
The Sethwich Sous Chef Seth’s Sandwich of the Month, Sliced Locally Raised Yegen Beef with Green Chile-Melty Cheese Sauce With Avocado and Tomato On a Green Chile and Cheese Bagel

Grilled  Lamb and Roasted  Tomato Pizza With Goat Cheese and Cucumber-Yogurt Sauce
Apple Cheddar Bacon Burger With Sliced Apples, Smoked Bacon and Cheddar Cheese

Mango, Watermelon, Walnut and Prosciutto In Creamy Alfredo on Linguini
Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil
Baked Ziti Florentine with Grilled Chicken

Lunch Hours Mon.-Fri. 11:30 to 2:00

Published in: on May 1, 2015 at 12:01 am  Leave a Comment  

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