September Lunch 2017

Starters and Salads

Black Bean, Bacon, Okra and Rice Soup Hearty Black Bean and Rice with Okra, Bacon and Tomato

Grilled Polynesian Chicken Salad Brushed With Sweet Ginger Soy Glaze with Orange, Pineapple, Honey Roasted  Cashew,  Coconut-Dried Cranberry with Mango-Lime Vinaigrette

Blackened Chicken and Apple Salad On Celery and Apples  with Blue Cheese Vinaigrette

Grilled Fresh Catch Green Goddess Salad With Tomato and Ricotta Salata and Old School Green Goddess Dressing

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

all sandwiches served with fresh fruit or pasta salad

Hot Ham With Walnut and Fig Compote With Fontina Cheese on Fresh Baked Bun

The Sethwich This Month’s Creation By Sous Chef Seth, Hawaiian Style Lau Lau, Slow Cooked Spinach Wrapped Seasoned Pork with Lomi Lomi Tomato

Proscuitto Wrapped Meat Loaf Sandwich With Three Cheese Blend, Topped with Marinated Garden Tomatoes

Grilled Fresh Catch Soft Shell Taco With Fresh Picco de Gallo on Shredded Cabbage and Ricotta Salata

Grilled Chicken, Fresh Mozzarella and Tomato With Balsamic-Olive Oil Vinaigrette on Fresh Baked Bun

Hapa Bacon Burger Blue Cheese and Cheddar and Bacon On Fresh Baked Bun

Patagonian Pink Shrimp Puttanesca Spicy Tomato, Caper, Olive, and Crushed Chili Sauce Over Linguini

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

Linguini with Chinese BBQ Duck With Stir Fried Vegetable and Almond in Teriyaki Sauce

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 to 2:00

 

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Published in: on September 7, 2017 at 10:42 am  Leave a Comment  

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