July Lunch 2016

Starters and Salads

Chilled Mangospacho Cold Soup With Sweet Mango and Almonds and Vegetables, Toasted Tortillas

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

Stir Fry Tofu and Baby Shrimp Salad With Ginger-Sesame-Scallion Vinaigrette

Spinach, Korean Fried Chicken and Cashews With Sliced Apples and Honey Roasted Cashews and Apple Vinaigrette

Grilled Fresh Catch on Iced Gazpacho Cold Soup With Shredded Tortilla and Grilled Fresh Hawaiian Fish

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

Barbecue Pecan-Cheddar Burger With Honey Roasted Pecans and BBQ Sauce on Fresh Baked Bun

Grilled Mediterranean Eggplant Sandwich With Chopped Olives and Capers, Pickled Fennel, and Pecorino Romano on Olive Focaccia

The Sethwich This Month’s Sous Chef Seth’s Creation  Crispy Fried Chicken on White Cheddar Biscuit with Fried Greens and Orange Honey Drizzle

Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli

Pastrami Wrapped Hot Dog Locally Made in Shepherd, MT. Stuffed with Brie Cheese  with Grape Jelly

Tempura Battered Fresh Catch Sandwich With Nectarine Kim Chee and Tartar Sauce

Fettuccine with Kalua Pork and Braised Greens Hawaiian Style Smoked  Pulled Pork in Alfredo Sauce

Linguini with Duck Confit With Brie Cheese and Grape Tomato Cream

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

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

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 July 1, 2016 at 8:19 am  Leave a Comment  

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