March Lunch 2016

Starters and Salads

Creamy Cheese Burger Chowder Rich Creamy Goodness With Locally Raised Beef Burger, 4 Cheese and Potatoes

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

Fire Roasted Portabella and Pear Salad Balsamic -Honey Soaked with, Grilled Fresh Pears, Goat Cheese and Pear-Balsamic Vinaigrette

Grilled Fresh Catch and Apple Salad With Fresh Slice Apples and Toasted Almond and Fresh Apple Vinaigrette

Hibachi Teriyaki Beef Salad Grilled Teriyaki Beef Skewers with Orange-Ginger Soy Vinaigrette

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

Grilled Chicken and Butter Roasted Mushrooms With Swiss Cheese on Fresh Baked Bun with Mustard Aioli

BBQ Ham and Cheddar Burger On Fresh Baked Bun

Savory Hot Turkey and Bacon Sandwich Open Faced on Texas Toast With Cheesy Mornay Sauce

Battered Fresh Catch of the Day Sandwich
Beer Battered Fish On Shredded Slaw with Wasabi Tatare Sauce

Grilled Slice Steak Caesar Wrap Locally Raised Beef Steak Sliced with Caesar Salad in Flour Tortilla

Fresh Salmon Meat Balls on Fettuccine With Rich Creamy Alfredo Sauce

Linguini with Fire Roasted Portabella, Mango and Walnuts With Farmer’s Cheese Tossed in Mango-Walnut Cream

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

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

Consuming Raw 0r Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health


Published in: on February 29, 2016 at 10:54 am  Leave a Comment  

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