September Lunch 2016

Starters and Salads

Pekin Duck Gumbo With Andouille Sausage and Okra and Steamed Rice

Grilled Polynesian Chicken Salad Brushed With Sweet Ginger Soy Glaze with Orange, Pineapple, Honey Roasted  Cashew,  Coconut-Dried Cranberry with Mango-Lime Vinaigrette

Blackened Fresh Catch and Watermelon On Spicy Watermelon Salad with Feta Cheese

Crispy Duck Confit And Plums On Greens with Fresh Plum 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

Grilled Chicken Parmigiana Sandwich With Marinara Sauce and Toasted Cheese

Hapa Bacon Burger Blue Cheese and Cheddar and Bacon On Fresh Baked Bun

Grilled Fresh Catch Soft Shell Taco With Cucumber-Tomato Salsa on Shredded Daikon and Farmer’s Cheese

The Sethwich This Month’s Creation By Sous Chef Seth, Tangy-Sweet BBQ Pulled Pork with Feta Cheese and Fried Dill Pickle

Hand Carved Roast Turkey and Strawberry With Brie Cheese and Sliced Strawberries on Fresh Baked Bun

Grilled Cheese, Ham and Egg Sandwich Cheddar and Swiss Cheese, Sliced Ham and Fried Egg

Meat Loaf Mac and Cheese Creamy Rich Five Cheese Sauce

Linguini With Tomato and Fresh Basil Tossed in Olive Oil and Garlic and Pecorino With Grilled Chicken

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

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 Monday to Friday 11:30 to 2:00

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Published in: on August 31, 2016 at 12:17 am  Leave a Comment  

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