Lunch June 2016

Starters and Salads

Artichoke & Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Parsley Coulis

Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

Sunflower Seed Encrusted Chicken and  Fresh Nectarine On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Grilled Fresh Catch Spinach Caesar Spinach Caesar with Crispy Sunflower Seeds Croutons

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

all sandwiches served with fresh fruit or pasta salad

Smoked Bacon-Blue Cheese Burger On Fresh Baked Bun

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

Hawaiian Style Smoked Kalua Pork Wrap Smoked Pulled Pork With Spinach and Mango Salsa in Flour Tortilla

The Sethwich Sous Chef Seth’s Creation This Month, Bacon Wrapped Five Cheese Grilled Cheese Sandwich with Cheddar, Swiss, Gouda, Borsin, Provolone Cheeses.

Grilled Fresh Catch on Fried Flatbread With Pico de Gallo and Sea Bean Kim Chee and Micro Greens

Smoked Ham and Nectarine Turnover In Flaky Pastry With Smoked Gouda Cheese and Cool Dijon Ranch

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

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

Blackened Chicken With Fettuccine Alfredo Creamy Alfredo Sauce with Pecorino Romano

Lunch Hours 11:30 to 2:00 Monday – Friday
Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness Section 3-603.11 per Riverstone Health.

Published in: on May 30, 2016 at 8:12 pm  Leave a Comment  

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