July Lunch 2017

Starters and Salads

Chilled Mangospacho Cold Soup With Sweet Mango, Almonds, Vegetables and Toasted Tortillas

Sunflower Encrusted Chicken with Nectarines On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Grilled Fresh Fish on Thai Style Slaw Red and Green Cabbage with Spicy Peanut Slaw Dressing

Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

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

Barbecue Pecan-Cheddar Burger With Honey Roasted Pecans and BBQ Sauce on Fresh Baked Bun

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

The Sethwich Sous Chef Seth’s Creation This Month, Sliced Mortadella, Mango, Pickled Jalapeño and Goat Cheese on A Hoagie

French Country Chicken Pate Sandwich Chicken and Pork Loaf with Dijon Mustard, Goat Cheese and Red Cabbage

Grilled Pastrami and Swiss on Rye With Mustard Aioli and Sauerkraut Relish

Grilled Chicken and Oven Roasted Tomato  With Grilled Artichoke Hearts, Farmer Cream Cheese and Balsamic Syrup on Fresh Baked Bun

Fettuccine with Duck Confit and Nectarine With Local Greens and Brie Cheese Cream Sauce

Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin

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 June 30, 2017 at 9:07 pm  Leave a Comment  

June Lunch 2017

Starters and Salads

Pekin Duck Gumbo With Andouille Sausage, Okra and Steamed Rice
Caribbean Jerk Chicken Salad With Jerk Fried Chips, Tomato, Mango, Orange, Cashew  With Mango Vinaigrette
Grilled Fresh Catch Spinach Caesar Spinach Caesar with Crispy Sunflower Seeds Croutons
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
Balsamic Grilled Pork and Pear Salad With Balsamic Roasted Cashews and Pear Vinaigrette

Sandwiches and Pastas

all sandwiches served with fresh fruit or pasta salad

Smoked Bacon-Blue Burger With Applewood Smoked Bacon and Blue Cheese On Fresh Baked Bun
Barbecue Sliced Portabella and Grilled Chicken With Cheddar Cheesy Sauce on Fresh Bun

The Sethwich This Month’s Sous Chef Seth’s Creation, Seth Seasoned Pulled Roasted Chicken with and Swiss Cheese In Grilled Tortilla with Black Bean Salsa
Hot Ham and Balsamic Strawberry With House Made Farmers Cheese on Fresh Bun
Crispy Bacon and Fig Pizza With Locally Cured Bacon and Dried Fig Compote, Ranch Dressing with Tomato and Cheese
Hawaiian Style Smoked Pork Penne Kalua Pork and Spinach  in Coconut Cream Sauce
Fettuccine With Lamb Bolognese Rich Creamy Tomato Meat Sauce with Lamb
Grilled Fresh Hawaiian Fish Yaki Soba Over Stir Fried Asian Vegetables and Yaki Soba with Tangy Hoi Sin
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 to 2:00 Monday – Friday

Published in: on May 31, 2017 at 9:34 am  Leave a Comment  

June Dinner 2017

Starters

Pekin Duck Gumbo With Locally made Andouille Sausage, Okra and Steamed Rice

Honey Sambal Grilled Hawaiian Prawns Topped with Toasted Chopped Walnuts

Portabella Carpaccio Thinly Sliced with Olive Oil, Smoked Paprika Aioli, Balsamic Syrup and Farmer’s Cheese

Grilled Octopus Leg Greek Style Brushed With Olive Oil and Garlic With Grated Tomato, Olives and Parsley-Lemon

Crispy Escargot on Wilted Spinach and Strawberries Fresh Wilted Spinach, Strawberry and Blue Cheese-Strawberry Vinaigrette

Hawaiian Style Ahi Poke with Inamona Marinated in Sesame Oil, Inamona (Toasted Kukui Nut),Chili Pepper, Tomato and Scallions

Pan Fried Crab Cakes With Black Bean Salsa and Roasted Garlic Aioli

Entrees

All entrees Served with Salad of the Day or Green Garden Salad With Choice of Dressing

Baked Chicken Portabella Thinly Sliced Portabella Wrapped Chicken Breast with Creamy Spinach Risotto

Balsamic-Strawberry Grilled Pork Brisket Strawberry and Balsamic Butter Sauce with Smashed Red Jacket Potatoes

Pan Fried Quail and Grits With Prosciutto Pan Gravy On Cheddar Grits and Fried Greens

Chicken Fried Calamari Steak Panko Breaded With Blistered Tomato, Mushroom and Roasted Garlic Cream, Smashed Potato

Sweet and Sour Pork Belly with Butter BBQ Hawaiian Prawns New Orleans Style Prawns and Spicy Sweet Pork Belly With Fried Rice

Seared Pekin Duck Breast Chrysanthemum On Chrysanthemum Greens with Apple-Rhubarb Sauce, Scallion Fried Rice

Phyllo Wrapped Scallops With Fresh Chive Cream on Braised Greens and Smashed Potato

Crushed Pecan Crusted Fresh Salmon With Orange-Dijon Drizzle and Goat Cheese Mashed Potato

Grilled New York Steak Topped With Blue Cheese and Walnut Butter and Smashed Red Potatoes

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Dinner Hours 5:30- 9:00  Wednesday – Saturday

Published in: on May 31, 2017 at 9:32 am  Leave a Comment  

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

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

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

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

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  

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

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

December Lunch 2016

Starters and Salads

Andouille Sausage and Kale Soup Hearty Soup With Andouille Sausage From Project Meats, with Potato and Chickpeas in Rich Broth

Fire Roasted Portabella And Pomegranate Salad With Brie, Blue and Farmer’s Cheese and Pomegranate Vinaigrette

Chipotle Honey Roasted Chicken and  Pear Salad With Fresh Pears and Honey-Soy Walnut and Bartlett Pear Vinaigrette

Grilled Fresh Catch on Grilled Kale Salad Marinated Green Kale in Coconut Milk and Lime and Grilled With Lime Aioli

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

Sandwiches Served With Choice of Pasta Salad Or Fresh Fruit

Smoked Bacon-Blue Burger With Applewood Smoked Bacon and Blue Cheese On Fresh Baked Bun
Battered Fresh Catch of the Day Sandwich Light Tempura Battered Fish On Shredded Slaw with Wasabi Tatare Sauce

The Holiday Sethwich This Month’s Creation By Sous Chef Seth, Sliced Grilled Petite Tender with Caramelized Onions and Swiss and Blue Cheese on Grilled Rye

Smoked Pit Ham and Pineapple Pretzel With Goat Cheese, Jalapenos and Grilled Frisee on Soft Pretzel with Honey Mustard

Pepperoni and Five Cheese Melt Mozzarella, Cheddar, Provolone, Romano, Swiss on Toasted Sub With Marinara Sauce

Portabella-Artichoke-Kale-Tomato-Olives-Feta In Walnut Pesto Cream Tossed in Fettuccine

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

Baked Ziti with Sausage and Mushrooms Italian Sausage and Mushrooms in Marinara Sauce with Baked Cheese

Lunch Hours  11:30 A.M. to 2:00 P.M.  Monday — Friday

Consuming Raw or Undercooked Meats, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

Published in: on November 30, 2016 at 2:00 pm  Leave a Comment  

November Lunch 2016

Starters and Salads

Savory Cream of Pumpkin Soup Pumpkin From Vickie’s Garden With Crispy Prosciutto and Cream Fraiche

Grilled Chicken With Orange and Pomegranate With Spicy Honey Roasted Almonds and Pomegranate Vinaigrette

Fresh Grilled Hawaiian Catch of the Day On Chopped Celery, Tomato, Baby Bok Choy and Peppers in Wasabi Ranch Dressing

Buffalo Style Chicken Breast Salad Spicy Chicken With Blue Cheese and Apple 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

all sandwiches served with fresh fruit or pasta salad

Mushroom- Bacon-Swiss Burger With Applewood Smoked Bacon on Fresh Baked Bun

Chopped Ham, Apple, Celery and Walnut Sandwich Waldorf Style Salad with Sweet Mayonnaise on Fresh Toasted Bun

The Sethwich Sous Chef Seth’s Creation This Month,Italian Sausage Five Cheese Pizza Sandwich

Grilled Sliced Pepper Steak and Brie Sandwich Marinated Skirt Steak With Roasted Peppers and Ranch Drizzle

Country Fried Chicken Sandwich Panko Breaded With Sambal Mayonnaise

Hawaiian Style Noodle Bowl (Saimin) In Rich Asian Broth with BBQ Chinese Pork, Eggs, Bok Choy , Nori and Scallions

Grilled Fresh Pacific Catch of the Day With Fettuccine Tossed in Olive Oil, Artichoke, Tomato, and Mushroom

Cheese Tortellini with Pumpkin and Prosciutto In Rich Creme Sauce

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

Consuming raw or under cooked meats, poultry, seafood or eggs may increase your risk of foodborne illness, Section 3-603.11 per Riverstone Health

Lunch Hours 11:30 to 2:00 Monday – Friday

Published in: on October 31, 2016 at 6:57 pm  Leave a Comment  

October Lunch 2016

Starters and Salads

Oktoberfest Beer and Cheddar Soup With Bayern Oktoberfest Beer and Cream Fraiche and Spicy Pop Corn

Crushed Pretzel Encrusted Chicken Salad With Fresh Apples and Spicy Apple Vinaigrette and Blue Cheese

Warm Lamb and Pear Salad Locally Grown Lamb and Feta Cheese with Pear Vinaigrette

Grilled Fresh Catch Green Goddess Salad With Tomato and Borsin Cheese 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

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

Grill Pastrami and Swiss on Rye On Grilled Rye Bread with Mustard Aioli and Sauerkraut Relish

The Sethwich Sous Chef Seth’s Creation for the Month, Breaded Tuna Schnitzel with Braised Oktoberfest Cabbage and Apples with Caper Sour Cream

German Style Cuban Sandwich Pulled Smoked Swinebraten, Ham, Marinated Red Cabbage, Swiss Cheese and Pickle with Whole Grain Mustard ,Under a Brick

Grilled Chicken Club Sandwich With Bacon and Swiss Cheese, Peppered Mayonnaise on Toasted Bun

Grilled Fresh Fish on Mushroom Stroganoff Over Fettuccine

Baked Ziti With Tomatoes and Five Cheeses Marinara with Provolone, Mozzarella, Romano, Chevre and Homemade Farmers Cheese

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

Lunch Hours Monday to Friday 11:30 to 2:00

Consuming Raw or Undercooked Meat, Poultry, Seafood or Eggs May Increase Your Risk of Food Borne Illness. Section 3-603.11 per Riverstone Health

 

Published in: on October 1, 2016 at 10:05 am  Leave a Comment