Lunch January-February 2016

Starters and Salads

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms
Caribbean Conch and Baby Shrimp Ceviche Marinated in Lime Juice and Jalapeno Pepper with Diced Tomato on Field Greens
Almond Crusted Chicken and Blood Orange With Blue Cheese Crumbles  Spice Roasted Almonds and Blood Orange Vinaigrette
Grilled Fresh Pacific Catch Louis Salad With Boiled Eggs, Tomato, Lemon and Louis Dressing
Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans
Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing
Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Apple-Swiss-Bacon Burger With Sliced Apples, Smoked Bacon and Swiss Cheese
Open Faced Ham and Fontina Cheese Fondue With Fried Egg on Fresh Baked Bread
Sliced Seared Tuna Bagel Sesame Bagel with Wasabi-Soy Cream Cheese and Pickled Ginger
Chicken and Mushroom Marsala Sandwich Sauteed with Marsala Sauce on Fresh Bun

Ground Lamb Turnover Lamb and Vegetables in Gravy Wrapped in Flakey Puff Pastry
Grilled Fresh Fish of the Day Puttanesca Over Linguini tossed in Tomato, Capers, Olive , Parsley and Crushed Red Peppers
Crispy Thai Battered Chicken Breast With  Fettuccine Tossed in Lemon-Soy and Olive Oil
Sesame Seared Salmon on Udon Noodles Dashi Butter and Vegetables Tossed Udon Noodles

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

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section3-603.11 per Riverstone Health


Published in: on January 10, 2016 at 12:07 pm  Leave a Comment  

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