December Lunch 2016

Starters and Salads

Andouille Sausage and Kale Soup Hearty Soup With Andouille Sausage From Project Meats, with Potato and Chickpeas in Rich Broth

Fire Roasted Portabella And Pomegranate Salad With Brie, Blue and Farmer’s Cheese and Pomegranate Vinaigrette

Chipotle Honey Roasted Chicken and  Pear Salad With Fresh Pears and Honey-Soy Walnut and Bartlett Pear Vinaigrette

Grilled Fresh Catch on Grilled Kale Salad Marinated Green Kale in Coconut Milk and Lime and Grilled With Lime Aioli

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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Smoked Bacon-Blue Burger With Applewood Smoked Bacon and Blue Cheese On Fresh Baked Bun
Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Slaw with Wasabi Tatare Sauce

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, Sliced Grilled Petite Tender with Caramelized Onions and Swiss and Blue Cheese on Grilled Rye

Smoked Pit Ham and Pineapple Pretzel With Goat Cheese, Jalapenos and Grilled Frisee on Soft Pretzel with Honey Mustard

Pepperoni and Five Cheese Melt Mozzarella, Cheddar, Provolone, Romano, Swiss on Toasted Sub With Marinara Sauce

Portabella-Artichoke-Kale-Tomato-Olives-Feta In Walnut Pesto Cream Tossed in Fettuccine

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

Baked Ziti with Sausage and Mushrooms Italian Sausage and Mushrooms in Marinara Sauce with Baked Cheese

Lunch Hours  11:30 A.M. to 2:00 P.M.  Monday — Friday

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Published in: on November 30, 2016 at 2:00 pm  Leave a Comment  

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