luncheon items

 

entrée salads

 

spinach salad with applewood grilled chicken breast

baby spinach with strawberries, toasted sliced almonds, gorgonzola cheese and shaved red onion

golden balsamic vinaigrette

 

spinach salad with sliced grilled chicken breast

baby spinach with quinoa, grapefruit, avocado, mandarin oranges and cashews, golden balsamic vinaigrette

 

spinach salad with sliced grilled chicken breast

marinated in pomegranate vinaigrette

baby spinach with pickled red onions, toasted pistachios, shaved asiago cheese, extra virgin olive oil

 

arugula salad with sliced grilled chicken breast

arugula with red quinoa, cherry tomatoes, avocado, carrots, cucumbers, and toasted almonds

lemon cumin vinaigrette

 

arugula salad with warm goat cheese parmesan soufflé

grilled asparagus, toasted pistachios, cherry tomatoes, champagne vinaigrette

 

traditional salad niçoise with grilled filet of salmon

butter lettuce topped with individual nests of chopped tomatoes, olives, asparagus spears,

roasted baby new potatoes and sliced hard-cooked egg with lemon vinaigrette

 

butter lettuce salad with sliced mesquite grilled chicken breast

butter lettuce with grilled corn, avocado, asparagus, grape tomatoes, sliced zucchini and fresh basil

balsamic lime vinaigrette

 

baby mixed green salad with sliced grilled chicken breast

baby mixed greens with sliced pears, caramelized pecans, crumbled gorgonzola raspberry vinaigrette

 

hearty lunch

 

quinoa salad with sliced marinated grilled breast of chicken

quinoa with red beans, pistachios, basil, cilantro and roma tomatoes, orange vinaigrette

 

fall quinoa salad with sliced marinated grilled breast of chicken

mix of red and white toasted quinoa with spinach, butternut squash, chevre goat cheese and walnuts

spiced apple cider vinaigrette

 

tequila lime marinated sliced boneless breast of chicken

served on a bed of julienne of cabbage, carrots, jicama, red onions, mandarin oranges & cilantro

mild raspberry chipotle vinaigrette * nest of black bean & corn salad

 

chicken & mushroom crepe topped with mornay sauce

mixed wild & white rice with orange zest * grilled asparagus spears

 

sliced marinated breast of chicken

kalamata olives, artichokes, feta, roasted tomatoes and micro basil

firm polenta * haricot verts and glazed baby carrots

 

chicken piccata

with white wine, shallots, lemon juice, capers and minced parsley

traditional mushroom risotto * sautéed haricot verts

 

chicken cacciatore

boneless breasts of chicken with sauteed mushrooms, tomato and parsley in a red wine sauce

mixed wild & white rice * sauté of seasonal vegetables

 

                                            plank roasted salmon                                           

warm quinoa * snow peas and italian roasted tomatoes

 

grilled filet of salmon with lemon & dill beurre blanc

mixed wild & white rice with orange zest * sautéed asparagus tips

 

sliced filet of beef with mushroom demi glace

traditional soft polenta * glazed baby carrots and haricot verts

 

southwestern style grilled skirt steak

chipotle sweet potato mash * sauteed green & red bell peppers * red onion, jalapeño & roasted corn salsa

 

mushroom strudel (vegetarian)

mushrooms sauteed with garlic & herbs rolled in flaky puff pastry with goat cheese

topped with oven roasted tomatoes and basil oil

 

asiago & sweet pea ravioli (vegetarian)

brown butter and sage sauce * snow peas and italian roasted tomatoes

 

curried roasted cauliflower & cashew gratin (vegan)

with oven roasted tomatoes and sweet kale served over wild & white rice

 

red bell pepper stuffed with quinoa salad (vegan)

made with adzuki beans, pistachios, basil, cilantro and roma tomatoes

side of grilled eggplant drizzled with lemon yogurt sauce