May Lunch 2016

Starters and Salads

Creamy Montana Stinging Nettle Bisque Nettles From White Deer Ranch Fishtail, MT with Cheese Tortellini and Lemon Aioli

Seed and Nut Crusted Chicken and Strawberry Encrusted in Sunflower, Fennel, Poppy Seed, Peanuts, Walnuts and Almonds With Strawberry Vinaigrette

Grilled Fresh Catch Green Goddess Salad With Tomato and Borsin Cheese and Old School Green Goddess Dressing

Roasted Beets and Poached Pear Salad Greens Tossed With Honey Roasted Walnuts and Pear Vinaigrette

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 Pastas

all sandwiches served with fresh fruit or pasta salad

Bacon-Smoked Gouda Burger With Caramelized Sweet  Onions On Fresh Toasted Bun

House Cured Corned Beef and Swiss Hoagie Hand Sliced With Braised Kale and Dijon Aioli

Balsamic Roasted Portabella and Pear Wrap With Sliced Anjou Pears and Goat Cheese in Flour Tortilla

The Sethwich This Month’s Creation By Sous Chef Seth,Grilled Teriyaki Pork Brisket with Steamed Broccoli Poke and Orange Aioli

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

Andouille Sausage and Chicken Etoufee New Orlean Style Sauce Over Linguini

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

Curried Lamb Meatball and Vegetables Yellow Curry With Vegetables on Linguini

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

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Published in: on May 2, 2016 at 10:23 am  Leave a Comment  

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