May 2004
Lunch Menu
"The Perfect Caper" Cobb
watercress, iceberg, tomato, avocado, bacon, egg & bleu cheese tossed
in caper whole grain mustard vinaigrette & topped with grilled chicken
Grilled Flank Steak & Baby Spinach Salad
marinated flank steak surrounding baby spinach, bleu cheese & tossed
with bleu cheese vinaigrette
Grilled Vegetable Salad
balsamic marinated and grilled portobello mushrooms, peppers, eggplant
& squash with french feta cheese on baby greens mixed with balsamic
vinaigrette
May Pasta
house penne pasta with grilled prawns served "in-the-pink" with sauce of roasted peppers, tomatoes & ricotta cheese finished with ricotta salata cheese & fresh basil
Duck Salad
pan seared honey garlic marinated duck breast served on a salad of baby
mesclun greens, toasted pecans, dried cherries, goats cheese & finished
with a cherry vinaigrette
Thai Beef
thai beef salad of black angus tenderloin served atop mesclun greens, shitake
mushrooms, asparagus, crispy noodle & finished with a bangkok peanut
sauce
Tuscan Chicken
grilled chicken breast served atop baby spinach salad with gorgonzola cheese,
fresh granny smith apples, toasted pine nuts, golden raisins & finished
with an aged balsamic vinaigrette
Crab Tostado
crisp corn tostado topped with jumbo lump crab meat, cre'me fraiche, avocado,
baby arugula, cheddar cheese & finished with a papaya seed vinaigrette
Burger Of The Day
server will advise
Baguette Sandwiches
Ham & Brie
whole grain mustard & watercress
Chicken Salad
in herbed mayo with toasted walnuts & golden raisins
Albacore Tuna Salad
in chived mayo
Focaccia Sandwiches
Goats Cheese
with roasted peppers black olive tepenade
Grilled Flank Steak
with horseradish mayo & vine ripened tomatoes
Soup & Half Sandwich
Soup Of The Day
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