April Lunch 2017

Starters and Salads

Creamy Cheese Burger Chowder Rich Creamy Goodness With Five Cheeses and Lettuce, Tomato and Pickles

Avocado-Tuna Poke Salad Stuffed Popover Savory House Baked Pop Over with Marinated Seared Tuna with Sesame Oil, Seaweed, Soy, Avocados, Macadamia and Chilies.

Grilled Fresh Catch  and Cucumber Salad Marinated Cucumbers and Carrots in Lemon-Dill Vinaigrette

Sunflower Crusted Tofu and Spinach Salad With Pickled Mushrooms,Grape Tomatoes, Garbanzos and Tangy Cucumber-Yogurt Vinaigrette

Grilled Pesto Rubbed Chicken Salad On Greens with Grape Tomatoes, Goat Cheese and Basil Tomato 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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

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

Italian Cold Cut Submarine Sandwich Mortadella, Ham,Bologna and Prosciutto, Provolone Cheese, Peperonccini , Olive Oil and Vinegar

The Sethwich Sous Chef Seth’s Creation For the Month, Grilled Cheese with Guacamole Egg Salad with Fresh Slice Avocado and Tomatoes

Pulled Duck Confit and Brie Sandwich with Dried Fig Relish  on Shredded Slaw

Black Bean Vegetarian Burger Spicy Mango and Avocado Salsa and Borsin Cheese

Grilled Chicken, Mushroom and Cheese Sandwich Butter Roasted Mushroom and Swiss Cheese with Mustard Aioli on Fresh Baked Bun

Fettuccine with Avocado-Peas-Walnut In Alfredo Sauce With Grilled Chicken

Bow Tie Pasta with Braised Greens and Pulled Bacon Braised Spinach, Kale, Romaine and Cabbage wit Pesto-Tomato  Cream

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  11:30 a.m. to 2:00 p.m.  Monday — Friday

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Published in: on March 31, 2017 at 9:10 am  Leave a Comment  

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