December Lunch Menu 2015

Starters and Salads

Polynesian Seafood Chowder Rich Coconut Creamy Goodness  with Spinach and Seafood

Baby Shrimp And Avocado Cocktail Old School Style Oregon Baby Shrimp and Diced Avocado in Tangy Cocktail Sauce

Teriyaki Grilled Portabella and Blackened Tofu On Greens With Sweet Japanese Mayonnaise and Pomegranate

Balsamic Roasted Chicken and Bartlett Pear With Fresh Pears and Honey-Soy Walnut and Bartlett Pear Vinaigrette

Grilled Fresh Catch of the Day Salad Over  Avocado, Mango, and Tomato with Sweet and Tart Peanut  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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Mushroom and Fire Roasted Pepper Burger With Provolone Cheese, Marinated Mushrooms and Roasted Peppers

Smoked Ham Waldorf Salad Sandwich Chopped Apples, Celery, Walnuts in Sweet Creamy Mayonnaise, Fresh Bun

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, House Cured Irish Bacon, Dried Fig Chutney,  and Brie Cheese on Holiday Bun

Grilled Chicken Caprese Sandwich With Fresh Mozzarella and Tomato with Olive Oil-Arugula Vinaigrette

Italian Roast Pork Dip Slow Roasted Porchetta With Braised Kale and Provolone Cheese, Pork Jus

Grilled Fresh Fish Skewer On Udon Teriyaki Fish And Tofu Skewer on Asian Noodles and Vegetables In Shoyu-Napa Broth

Baked Macaroni Ham and Cheese with Fontina Fondue Poached Pears

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

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness..Section 3-603.11 per Riverstone Health

Published in: on November 29, 2015 at 9:27 am  Leave a Comment  

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