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  

September Lunch 2016

Starters and Salads

Pekin Duck Gumbo With Andouille Sausage and Okra and Steamed Rice

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

Blackened Fresh Catch and Watermelon On Spicy Watermelon Salad with Feta Cheese

Crispy Duck Confit And Plums On Greens with Fresh Plum 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

Grilled Chicken Parmigiana Sandwich With Marinara Sauce and Toasted Cheese

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

Grilled Fresh Catch Soft Shell Taco With Cucumber-Tomato Salsa on Shredded Daikon and Farmer’s Cheese

The Sethwich This Month’s Creation By Sous Chef Seth, Tangy-Sweet BBQ Pulled Pork with Feta Cheese and Fried Dill Pickle

Hand Carved Roast Turkey and Strawberry With Brie Cheese and Sliced Strawberries on Fresh Baked Bun

Grilled Cheese, Ham and Egg Sandwich Cheddar and Swiss Cheese, Sliced Ham and Fried Egg

Meat Loaf Mac and Cheese Creamy Rich Five Cheese Sauce

Linguini With Tomato and Fresh Basil Tossed in Olive Oil and Garlic and Pecorino With Grilled Chicken

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 to 2:00

Published in: on August 31, 2016 at 12:17 am  Leave a Comment  

August Lunch 2016

Starters and Salads

Chilled Cream of English Cucumber Soup Cool  Summer Soup With Yogurt and Spicy Won Bok Kim Chee

Grilled Chicken Breast Caesar Salad With Pecorino Romano

Sesame Salmon Noodle Salad Sesame Crusted Salmon On Spicy Orange- Ginger Vinaigrette with Asian Vegetables

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 Fresh Hawaiian Catch Salad Topped With Mango Salsa  With Cool Cucumber Ranch

Mediterranean Roast Chicken Salad With Tomato, Cucumber, Olives and Feta Cheese Vinaigrette

Sandwiches and Pastas all sandwiches served with fresh fruit or pasta salad

Chinese BBQ Pork Belly Burger –  Burger Topped With BBQ Chinese Pork and Fontina Cheese

The Sethwich – Sous Chef Seth’s Creation This Month, Breaded Beef Cutlet with Caramelized Onion and Mushroom with Rich Cream Gravy.

Chopped Roasted Chicken Salad Sandwich With Brie and Cashew in Curried Mayonnaise

Oxtail Grilled Cheese Sandwich Five Cheese Grill Cheese With Pulled Oxtail Meat and Sliced Tomato

Grilled Fresh Catch Sandwich On Marinated Vegetables and Lemon-Paprika Mayonnaise

Smoked Korean BBQ Pork and Vegetable With Kim Chee Sauce On Linguini

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

Fresh Cantaloupe and Prosciutto De Parma In Creamy Linguini Alfredo

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

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 August 1, 2016 at 11:13 am  Leave a Comment  

July Lunch 2016

Starters and Salads

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

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

Stir Fry Tofu and Baby Shrimp Salad With Ginger-Sesame-Scallion Vinaigrette

Spinach, Korean Fried Chicken and Cashews With Sliced Apples and Honey Roasted Cashews and Apple Vinaigrette

Grilled Fresh Catch on Iced Gazpacho Cold Soup With Shredded Tortilla and Grilled Fresh Hawaiian Fish

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

Grilled Mediterranean Eggplant Sandwich With Chopped Olives and Capers, Pickled Fennel, and Pecorino Romano on Olive Focaccia

The Sethwich This Month’s Sous Chef Seth’s Creation  Crispy Fried Chicken on White Cheddar Biscuit with Fried Greens and Orange Honey Drizzle

Grilled Chicken Cordon Bleu Sandwich With Ham and Swiss Cheese on Fresh Bun and Mustard Aioli

Pastrami Wrapped Hot Dog Locally Made in Shepherd, MT. Stuffed with Brie Cheese  with Grape Jelly

Tempura Battered Fresh Catch Sandwich With Nectarine Kim Chee and Tartar Sauce

Fettuccine with Kalua Pork and Braised Greens Hawaiian Style Smoked  Pulled Pork in Alfredo Sauce

Linguini with Duck Confit With Brie Cheese and Grape Tomato Cream

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

Lunch Hours Monday to Friday 11:30 – 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 July 1, 2016 at 8:19 am  Leave a Comment  

Lunch June 2016

Starters and Salads

Artichoke & Crab Bisque Rich Creamy Goodness of Artichoke and Crab with Lemon-Parsley Coulis

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

Sunflower Seed Encrusted Chicken and  Fresh Nectarine On Greens With Spicy Honey Roasted Almonds and Nectarine Vinaigrette

Grilled Fresh Catch Spinach Caesar Spinach Caesar with Crispy Sunflower Seeds Croutons

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

Smoked Bacon-Blue Cheese Burger On Fresh Baked Bun

Grilled Chicken and Butter Roasted Mushrooms and Swiss Cheese On Fresh Baked Bun with Mustard Aioli

Hawaiian Style Smoked Kalua Pork Wrap Smoked Pulled Pork With Spinach and Mango Salsa in Flour Tortilla

The Sethwich Sous Chef Seth’s Creation This Month, Bacon Wrapped Five Cheese Grilled Cheese Sandwich with Cheddar, Swiss, Gouda, Borsin, Provolone Cheeses.

Grilled Fresh Catch on Fried Flatbread With Pico de Gallo and Sea Bean Kim Chee and Micro Greens

Smoked Ham and Nectarine Turnover In Flaky Pastry With Smoked Gouda Cheese and Cool Dijon Ranch

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

Grilled Salmon Skewer On Udon Teriyaki Fish And Tofu Skewer on Asian Noodles and Vegetables In Shoyu-Napa Broth

Blackened Chicken With Fettuccine Alfredo Creamy Alfredo Sauce with Pecorino Romano

Lunch Hours 11:30 to 2:00 Monday – Friday
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 May 30, 2016 at 8:12 pm  Leave a Comment