August Lunch 2016

Starters and Salads

Chilled Cream of English Cucumber Soup Cool  Summer Soup With Yogurt and Spicy Won Bok Kim Chee

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sesame Salmon Noodle Salad Sesame Crusted Salmon On Spicy Orange- Ginger Vinaigrette with Asian Vegetables

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 Fresh Hawaiian Catch Salad Topped With Mango Salsa  With Cool Cucumber Ranch

Mediterranean Roast Chicken Salad With Tomato, Cucumber, Olives and Feta Cheese Vinaigrette

Sandwiches and Pastas all sandwiches served with fresh fruit or pasta salad

Chinese BBQ Pork Belly Burger –  Burger Topped With BBQ Chinese Pork and Fontina Cheese

The Sethwich – Sous Chef Seth’s Creation This Month, Breaded Beef Cutlet with Caramelized Onion and Mushroom with Rich Cream Gravy.

Chopped Roasted Chicken Salad Sandwich With Brie and Cashew in Curried Mayonnaise

Oxtail Grilled Cheese Sandwich Five Cheese Grill Cheese With Pulled Oxtail Meat and Sliced Tomato

Grilled Fresh Catch Sandwich On Marinated Vegetables and Lemon-Paprika Mayonnaise

Smoked Korean BBQ Pork and Vegetable With Kim Chee Sauce On Linguini

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

Fresh Cantaloupe and Prosciutto De Parma In Creamy Linguini Alfredo

Lunch Hours 11:30 – 2:00 Monday to 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 August 1, 2016 at 11:13 am  Leave a Comment  

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