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Lunch Menu
These are some of the dishes you may find on our spring menu: |
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| Flatbreads |
| Rosemary & Parmesan Cheese Crispbread |
Ripe Plum Tomato Flatbread with fresh basil, roasted garlic and melted Parmesan cheese |
| Spicy Chipotle Shrimp Flatbread with grilled pineapple, Feta cheese and roasted poblano peppers |
| Garlic Chicken Flatbread with balsamic red onions, roasted red peppers and Mozzarella cheese |
| Grilled Steak & Cremini Mushroom Flatbread with fresh spinach and Wisconsin blue cheese |
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| Appetizers |
| Farmer’s Market Vegetable Soup or Chef’s Soup of the Day |
Colorado Buffalo Chili with corn cakes and cilantro sour cream |
| Edamame whole soybeans steamed and served hot with Japanese green tea salt |
| Housemade Sonoma Goat Cheese Ravioli with roasted garlic and sweet basil in a light tomato broth |
| Caramelized Crab & Shrimp Stuffed Mushrooms with roasted garlic and Parmesan cheese |
| Gulf Shrimp Cocktail with fresh lemon, French dressing and cocktail sauce |
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| Small Salads |
| Organic Wild Arugula with goat cheese, grilled golden beets and toasted almonds |
| Baby Spinach Salad with raspberries, toasted pine nuts and crumbled gorgonzola cheese |
| Kalymnos Greek Salad with Feta cheese, cucumbers, tomatoes, sliced red onions and kalamata olives |
| Mixed Greens Salad with toasted seeds, grape tomatoes, cucumbers and white balsamic vinaigrette |
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Sandwiches (accompanied by fresh greens salad) |
| Oak-Fired Western Buffalo Burger with guacamole, spicy chili sour cream and roasted pepper salsa |
| Roasted Market Vegetable Sandwich with three cheeses and tomato-basil sauce on grilled ciabatta bread |
| Blackened Fish Sandwich with chipotle lime rémoulade on a grilled whole wheat bun |
| Grilled Chicken Caesar Sandwich with lettuce and tomato in soft grilled Mediterranean bread |
| Tamarind-Glazed Salmon Salad with tropical salsa, organic spring greens and cumin-lime vinaigrette |
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| Entrée Salads |
| Soup & Salad your choice of a bowl of vegetable soup or today’s soup with a mixed greens salad |
| Grilled Chicken Salad with roasted peppers, tomatoes, capers, Caesar dressing and Parmesan cheese |
| Tuna Crunch Salad sushi grade seared tuna and tuna tartare, pineapple salsa, almonds and miso vinaigrette |
| Mediterranean Shrimp Salad with spinach, chick peas, roasted peppers, cucumber and Feta cheese |
| Grilled Portobello Turkey Burger under melted Mozzarella cheese with sliced tomatoes on a whole wheat bun |
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| Lunch Main Plates |
| Teriyaki Sesame Chicken Skewers with roasted Hawaiian pineapple, tropical fruit salsa and fresh greens salad |
| Spring Market Vegetable Plate with cranberry almond tabbouleh, fennel, plum tomatoes and grilled tofu |
| Tiger Shrimp Penne Pasta and market vegetables sautéed in a lemon-basil sauce with Parmesan cheese |
| Spicy Chicken Chile Relleno with goat cheese, spinach and roasted corn cakes on pico de gallo |
| Caramelized Sea Scallops grilled and served with roasted asparagus and sundried tomato pearl pasta |
| Grilled Boneless Rainbow Trout with parsley new potatoes, fresh roasted vegetables and broiled lemon |
| Fieldale Farms All-Natural Chicken Citron with golden beets, broccoli and Lundberg organic wild rice |
| Cedar Plank Atlantic Salmon with whole-roasted sweet carrots, fresh asparagus and red bliss potatoes |
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| Desserts |
| Mini Indulgences … individual servings of classic desserts |
Key Lime Pie
Old-Fashioned Carrot Cake
Pecan Pie with Vanilla Mousse
Market Fresh Fruit
Mocha Macchiato
Belgian Chocolate Rocky Road
Chocolate Peanut Butter Mousse
Fresh Fruit Cheesecake
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*Eating raw or partially cooked seafood, shellfish or meats has the potential to cause illness in certain people. Selected menu items may commonly be served at less than fully-cooked temperatures, but we would be happy to prepare them to any degree of doneness that you might prefer. |
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