November Lunch 2016

Starters and Salads

Savory Cream of Pumpkin Soup Pumpkin From Vickie’s Garden With Crispy Prosciutto and Cream Fraiche

Grilled Chicken With Orange and Pomegranate With Spicy Honey Roasted Almonds and Pomegranate Vinaigrette

Fresh Grilled Hawaiian Catch of the Day On Chopped Celery, Tomato, Baby Bok Choy and Peppers in Wasabi Ranch Dressing

Buffalo Style Chicken Breast Salad Spicy Chicken With Blue Cheese and Apple Vinaigrette

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

Mushroom- Bacon-Swiss Burger With Applewood Smoked Bacon on Fresh Baked Bun

Chopped Ham, Apple, Celery and Walnut Sandwich Waldorf Style Salad with Sweet Mayonnaise on Fresh Toasted Bun

The Sethwich Sous Chef Seth’s Creation This Month,Italian Sausage Five Cheese Pizza Sandwich

Grilled Sliced Pepper Steak and Brie Sandwich Marinated Skirt Steak With Roasted Peppers and Ranch Drizzle

Country Fried Chicken Sandwich Panko Breaded With Sambal Mayonnaise

Hawaiian Style Noodle Bowl (Saimin) In Rich Asian Broth with BBQ Chinese Pork, Eggs, Bok Choy , Nori and Scallions

Grilled Fresh Pacific Catch of the Day With Fettuccine Tossed in Olive Oil, Artichoke, Tomato, and Mushroom

Cheese Tortellini with Pumpkin and Prosciutto In Rich Creme Sauce

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

Consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, Section 3-603.11 per Riverstone Health

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

Published in: on October 31, 2016 at 6:57 pm  Leave a Comment  

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