May Lunch 2017

Starters and Salads

Tahitian Crab and Spinach Soup Rich Coconut Creamy Goodness

Roasted Beets and Poached Pear Salad Greens Tossed With Honey Roasted Walnuts and Pear Vinaigrette

Grilled Fresh Catch Greek Salad With Cucumber, Tomato, Olives, Feta Cheese in Herb Vinaigrette

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

Korean Beef and Vegetable Salad Marinated Bulgogi Style With Carrots, Cabbage, Tomato, Cucumbers and Spicy Peanut Vinaigrette

Grilled Chicken Breast Caesar Salad With Pecorino Romano

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

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Avocado–Swiss Cheese Burger With Sliced Avocado and Cheese On Fresh Baked Bun

Thick Sliced Bacon and Fried Egg Sandwich Locally Cured Bacon, Hand Sliced with Tomato and Chive Aioli

The Sethwich This Month’s Creation By Sous Chef Seth,Cuban Style, Grilled Pastrami, Sauerkraut.Swiss and Pickles, Grilled Under a Brick

Southwest Grilled Chicken Sandwich With Crushed Avocado, Tomato, Onions and Pickled Jalepeno with Chipolte Mayonnaise

Grilled Fresh Catch Sandwich On Japanese Marinated Cucumber in Sweet Vinaigrette and Wasabi Aioli

Cheese Tortellini with Roasted Beets With Sliced Fresh Apples in Lemon Olive Oil and Romano Cheese

Andouille Sausage and Chicken Etouffee New Orleans Style Sauce Over 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 Mon.-Fri. 11:30 to 2:00

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Published in: on April 30, 2017 at 8:39 am  Leave a Comment  

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