March Lunch

Starters and Salads

Savory Black Bean Potage Rich Pureed Bean Soup with Mango-Cilantro Salsa and Pulled Ranch House Bacon

Coconut Crusted Chicken and Mango Salad With Pineapple and Orange and Mango Vinaigrette

Gravlax and Roasted Beet Salad House Cured Salmon On Fresh Greens with Creamy Lemon Vinaigrette

Honey Walnut Tofu Salad Grilled Spicy Tofu, Honey Aioli, Candied Walnuts and Sesame-Soy-Honey Vinaigrette

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

Grilled Fresh Hawaiian Catch Salad Topped With Grape Tomatoes, Green Peas and Celery Kim Chee with Tomato Vinaigrette

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 and Fire Roasted Pepper Burger With Provolone Cheese, Marinated Mushrooms and Roasted Peppers

Egg Salad and Baby Shrimp Caesar Egg and Baby Shrimp Salad on Caesar Salad on Fresh Baked Bun

The Sethwich This Month’s Sous Chef Seth’s Creation, Crispy Fried Chicken on Cheddar Biscuit with Fried Greens and Orange Honey Drizzle

Grilled Fresh Catch on Fried Flatbread With Mango-Black Bean Salsa on Shredded Cabbage and Sambal Sour Cream

Battered Ham and Swiss Sandwich In Light Batter with Roasted Balsamic Strawberry Jam

Fettuccine Alfredo With Buffalo Chicken Spicy Chicken Breast With Crisp  Celery and Blue Cheese

Duck Confit and Pears in Cream Cheese Sauce On Linguini

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 11:30-2:00

Published in: on February 27, 2017 at 10:23 am  Leave a Comment  

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