April Lunch 2016

Starters and Salads

Roasted Sweet Potato and Andouille Soup With Green Kale and Crispy Andouille Sausage with Creme Fraiche

Blacken Tofu and Goat Cheese Caesar With Crushed Sunflower Kernel Breaded Goat Cheese Crouton

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

Grilled Fresh Catch of the Day Salad With Marinated English Cucumbers, Tomatoes and Lemon Dill Vinaigrette

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

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

Chopped Watermelon and Cucumber Salad Fresh Mozzarella and Arugula in Spicy Black Pepper Vinaigrette and Honey-Pepper Glazed Walnuts

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pastas

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Apple-Swiss-Bacon Burger With Sliced Apples, Smoked Bacon and Swiss Cheese

Vietnamese Scramble Egg and Baby Shrimp On Crisp Hoagie,  Picked Vegetables, Cucumber and Sambal Mayonnaise

The Sethwich Sous Chef Seth’s Sandwich of the Month, Spicy Buffalo Style Meat Ball Sub with Arugula and Celery Slaw and Blue Cheese Aioli

Teriyaki Chicken Breast Wrap Wrapped in Flour Tortilla with Asian Vegetables and Scallion Fried Rice

Italian Cold Cut Submarine Sandwich Mortadella, Ham and Prosciutto with Fresh Mozzarella , Olive Oil and Vinegar

Grilled Cheesy Beef and Mushroom Sandwich Butter Grilled with Cheddar Cheese Locally Raised Beef and Wild Horseradish

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

Grilled Fresh Catch of the Day  Over Linguini with Pear and Blue Cheese Cream Sauce

Linguini With Shredded Beef Ragu Shredded Beef in Tomato Gravy

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

Lunch Hours  11:30 a.m. to 2:00 p.m.  Monday – Friday

Published in: on April 1, 2016 at 9:54 am  Leave a Comment  

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