Lunch January-February 2017

Starters and Salads

Savory Wild Mushroom Bisque Rich Creamy Goodness With Wild and Tamed Mushrooms

Cashew Crusted Chicken and Blood Orange With Blue Cheese Crumbles  Spice Roasted Cashews and Blood Orange Vinaigrette

Grilled Green Kale, Cauliflower and Eggplant With Shiitake Bacon Vinaigrette with Goat Cheese

Seared Peppered  Ahi Tuna Salad Tuna Steak Rolled in Cracked Peppers with Lemon Caper Dressing

Grilled Fresh Pacific Catch Louis Salad With Boiled Eggs, Tomato, Lemon and Louis Dressing

 Crispy Battered Chicken and Grapefruit Salad With Citrus Vinaigrette and Honey Roasted Pecans

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sandwiches and Pasta

Sandwiches Served With Fresh Fruit or Pasta Salad

Bar B-Q Pork Belly Cheddar Burger Topped With Sliced Pork Belly in Bar BQ  on Fresh Bun

Grilled Chicken Breast Sandwich  Topped With Olive, Garbanzo and Artichoke Hearts Muffullata and Smoked Provolone

Italian Roast Pork Dip Slow Roasted Porchetta With Braised Kale and Provolone Cheese, Pork Jus

Grilled Cheese and Cup of Tomato Soup  Homemade Bread, Slice Fresh Tomato and Swiss, Cheddar, Mozzarella and Provolone with Green Salad

Hot Ham, Pear and Brie Sandwich Sliced Fresh Pears and Soft Brie Cheese on Fresh Baked Bun, With Honey-Mustard

Teriyaki Grilled Fresh Catch On Panfried Lo Mein Noodles with Vegetables

Fettuccine in Fresh Shiitake Alfredo Creamy, Cheesy Alfredo Sauce with Shiitake Mushrooms

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

Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of foodborne illness. Section 3-603.0 per Riverstone Health.
Lunch Hours Tuesday to Friday 11:30 – 2:00

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Published in: on January 12, 2017 at 10:06 pm  Leave a Comment  

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