October Lunch 2016

Starters and Salads

Oktoberfest Beer and Cheddar Soup With Bayern Oktoberfest Beer and Cream Fraiche and Spicy Pop Corn

Crushed Pretzel Encrusted Chicken Salad With Fresh Apples and Spicy Apple Vinaigrette and Blue Cheese

Warm Lamb and Pear Salad Locally Grown Lamb and Feta Cheese with Pear Vinaigrette

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

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

Apple-Cheddar-Bacon Burger With Sliced Apples, Smoked Bacon and Cheddar Cheese

Grill Pastrami and Swiss on Rye On Grilled Rye Bread with Mustard Aioli and Sauerkraut Relish

The Sethwich Sous Chef Seth’s Creation for the Month, Breaded Tuna Schnitzel with Braised Oktoberfest Cabbage and Apples with Caper Sour Cream

German Style Cuban Sandwich Pulled Smoked Swinebraten, Ham, Marinated Red Cabbage, Swiss Cheese and Pickle with Whole Grain Mustard ,Under a Brick

Grilled Chicken Club Sandwich With Bacon and Swiss Cheese, Peppered Mayonnaise on Toasted Bun

Grilled Fresh Fish on Mushroom Stroganoff Over Fettuccine

Baked Ziti With Tomatoes and Five Cheeses Marinara with Provolone, Mozzarella, Romano, Chevre and Homemade Farmers Cheese

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

Lunch Hours Monday to Friday 11:30 to 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 October 1, 2016 at 10:05 am  Leave a Comment  

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