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