November Lunch 2017

Starters and Salads
Savory Cream of Pumpkin Soup Rich Creamy Goodness of Fresh Pumpkin With Crispy Prosciutto and Cream Fraiche

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

Greek Style Grilled Lamb Salad Locally Raised Lamb with Cucumber, Tomato, Olive with Tangy Yogurt Dressing

Grilled Fresh Fish on Thai Style Slaw Red and Green Cabbage, Cucumber and Carrots in Spicy Peanut Slaw 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

BBQ Duck Confit and Brie Sandwich Slow Cooked in Olive Oil and Herbs, with Grape Gastrique on Fresh Baked Bun

Blue Cheese-Bacon Burger Creamy Blue Cheese and Bacon on Fresh Baked Bun

Grilled Chicken and Artichoke Sandwich With Marinated Artichoke, Peppers and Fresh Mozzarella, Pepper Aioli

The Sethwich Sous Chef Seth’s Creation for the Month, Cuban Style with Pastrami, Roast Yegen Ranch Beef with Swiss and Cranberry Mustard

Bacon, Pear and Swiss Turnover Locally Cured Bacon, Fresh Pear and Swiss in Flaky Pastry

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

Grilled Fresh Hawaiian Fish  On Linguini with Tomato, Capers, Mushrooms and Lemon Butter Sauce

Hawaiian Smoked Pork Lau Lau and Tuna Poke Smoked Pork and Spinach with Tuna in Poke Marinade On Furikake Rice Bowl

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

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

 

 

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Published in: on October 31, 2017 at 5:50 pm  Leave a Comment  

October Lunch 2017

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 Roasted Locally Grown Lamb, Ricotta Salata and Honey Walnuts with Pear Vinaigrette

Smoked Salmon-Preserved Lemon Salad With Fragel (Fried Bagel) Chips, Tomatoes Lemon Caper Vinaigrette

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

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

Grilled Chicken and Prosciutto Sandwich With Fontina Cheese  and Honey Mustard

The Sethwich Sous Chef Seth’s Creation For the Month, Bratwurst and Sauerkraut with Melty Cheese on Fragel (Fried Bagel) Bun

Ham, Grilled Pineapple and Brie Sandwich With Melted Soft Brie Cheese and Dijon aioli

Oktoberfest Beer Battered Fresh Catch On Toasted Bun With Remoulade Sauce

Fontina, Apple and Bacon Grilled Cheese With Honey Roasted Pecans and Salted Caramel Drizzle

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

Roast Chicken Macaroni and Cheese Cheddar Sauce with Spit Roasted Chicken

Fettuccine with Mushroom Stroganoff Fresh Mushrooms in Savory Sour Cream Gravy with Grilled Chicken Breast

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

 

Published in: on October 1, 2017 at 2:46 pm  Leave a Comment  

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

 

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

August Lunch 2017

Starters and Salads

Chilled Cream of English Cucumber Soup Cool  Summer Soup, Cucumbers From Kate’s Garden With Spicy  Kim Chee

Chicken Gyoza Dumpling Salad Panfried Potsticker with Spicy Peanut Vinaigrette

Grilled Fresh Fish Salad with Fresh Fruit Summer Fruit Salad with Cottage Cheese and Grilled Fish
Grilled Chicken California Salad With Strawberries, Oranges, Candied Cashews, Dried Cranberries and Strawberry Vinaigrette with Fresh Chevre

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

Green Chile Patty Melt On Rye Burger with Sautéed Onions, Swiss Cheese with Green Chili  on Grilled Rye
Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli
The Sethwich Sous Chef Seth’s Creation This Month, Fried Patagonian Pink Shrimp with Honey Sambal and Blue Cheese Mayonnaise and Shredded Cabbage on Hoagie
Eggplant Parmigiana Sandwich Pan Fried Eggplant with Marinara Sauce and Four Cheese Blend
Crispy Bacon, Egg and Cheese Bagel Homemade Sesame Bagel with Cheddar Cheese and Tomato Jam
Linguini With Tomato and Fresh Basil Tossed in Olive Oil and Garlic and Pecorino With Grilled Chicken
Grilled Fresh Pacific Catch of the Day With Fettuccine Tossed in Olive Oil, Artichoke, Tomato, and Mushroom
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 – 2:00 Monday to Friday

 

Published in: on July 29, 2017 at 9:10 pm  Leave a Comment  

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