LUNCH MENU. SALAD UPGRADES All entrees are served with a garden salad. Salads may be upgraded from the list below for an additional cost

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1 SALAD UPGRADES All entrees are served with a garden salad. Salads may be upgraded from the list below for an additional cost MEDLEY OF MIXED FIELD GREENS AND FENNEL with sliced kohlrabi and organic tomatoes FANNED BELGIAN ENDIVE & BABY GREENS SALAD with sliced oranges, glazed walnuts & crumbled blue cheese WATERCRESS & FENNEL ON FANNED BELGIAN ENDIVE with goat cheese and sliced pears HEARTS OF ROMAINE SALAD with diced tomato, garlic croutons & crumbled feta cheese CLASSIC CAPRESE SALAD sliced vine ripe tomatoes, fresh mozzarella & basil, with extra virgin olive oil and balsamic vinaigrette HEARTS OF PALMS & SLICED PAPAYA SALAD on a bed of butter lettuce with mandarin oranges ARUGULA SALAD AND TEAR DROP TOMATOES on scarlet butter lettuce with pumpkin seeds and parmesan crisps ORGANIC KALE SALAD WITH SUN-DRIED CRANBERRIES with diced mango, and balsamic vinaigrette CLASSIC CAESAR SALAD with hearts of romaine, focaccia croutons and shaved parmesan BABY SPINACH AND CHICORY FRISEE SALAD with sliced mushrooms, crumbled goat cheese and sherry-thyme vinaigrette MEDLEY OF FIELD GREENS AND ROASTED GOAT CHEESE with grapes, toasted hazelnuts and balsamic vinaigrette FANNED BELGIAN ENDIVE WITH ROASTED BEETS baby mesclun salad, roasted beets and candied walnuts BABY SPINACH SALAD with sliced tomatoes, croutons, parmesan cheese & raspberry vinaigrette WEDGE OF BUTTER LETTUCE with tomatoes and creamy house made Roquefort dressing per person $4.00

2 COLD SALAD ENTREES Cold entrees are served with rolls, butter and Chef s Choice dessert with coffee, tea or decaffeinated coffee. CHINESE CHICKEN SALAD with marinated chicken breast, Napa & red cabbage, scallions, chopped vegetables, mandarin oranges tossed with hoisin ginger dressing SEARED RARE WILD CRUSTED PACIFIC AHI TUNA SALAD PROVENCAL with purple potatoes, kalamata olives and extra virgin olive oil CHICKEN CAESAR SALAD with hearts of romaine, herbed croutons, shaved parmesan and creamy Caesar dressing COLD DILL POACHED SALMON chef s choice salad on a bed of lola rosa with honey mustard sauce MEDITERRANEAN COUSCOUS SALAD with sun-dried tomatoes, assorted olive, garbanzo bean and basil WILD RICE AND RED BEANS SALAD with roasted eggplant, bell peppers, parsley and lemon and olive oil CHICKEN MEDITERRANEAN PASTA SALAD with tomatoes, kalamata olives, garlic, parsley, basil, oregano, crumbled feta cheese and olive oil YUCATAN ACHIOTE SPICED CHICKEN SALAD with Mexican zucchini, avocado, jicama, black beans, sweet corn, tortilla strips and cilantro lime vinaigrette CLASSIC COBB SALAD with diced marinated chicken, apple wood smoked bacon, avocado, chopped egg, and homemade blue cheese dressing ORGANIC QUINOA SALAD with tomatoes, Persian cucumbers and feta cheese

3 VEGETARIAN AND PASTA ENTREES *WILD MUSHROOM RAVIOLI on red pepper coulis with vegetable du jour GRILLED TIGER SHRIMP SPENDINI GENOVESE skewered shrimp on pesto linguine, and tear drop tomatoes *MOROCCAN SPICED VEGETABLE TAGINE with saffron, couscous, squash, celery root, garbanzo beans, and sweet potatoes CHICKEN CHIPOTLE ON PENNE PASTA with grilled breast of chicken, mushrooms, and sun-dried tomato in a creamy chipotle sauce TEQUILA CHICKEN FETTUCCINE with tequila-marinated chicken with bell peppers, onions and a creamy pesto sauce *FOUR-CHEESE RAVIOLI stuffed with asiago, mascarpone, ricotta and parmesan served on red pepper coulis with broccoli florets VEGETABLE STRUDEL with a medley of grilled vegetables encased in crispy phyllo and served with marinara sauce *LINGUINE PASTA POMODORO with linguine pasta surrounded by grilled Italian vegetables with marinara sauce, shaved parmesan and parmesan crisps *VEGAN SPANISH STYLE PAELLA Vegan version of the classic Spanish dish with risotto, artichoke, fennel, edamame, roasted peppers, squash and saffron *STUFFED PORTOBELLO MUSHROOMS with organic quinoa, vegetables primavera and pesto *Vegetarian

4 SEAFOOD ENTREES POACHED PETRALE SOLE ROULADE with julienne of vegetables, saffron beurre blanc and mandarin oranges WILD PACIFIC RED SNAPPER VERA CRUZ with lime, tomato, bell peppers and capers POTATO CRUSTED TILAPIA FILLET with sundried tomato and vodka-cream sauce ASIAN STYLE CRISPY FILLET OF SALMON with honey glazed sesame seeds & ginger soy sauce ITALIAN HERB ENCRUSTED WHITEFISH with basil cilantro pesto sauce ROASTED FILLET OF SALMON with three citrus beurre blanc and Italian parsley BROILED RED SNAPPER PONCHARTRAIN topped with shrimp and crawfish etouffe PESTO CRUSTED CHILEAN SALMON with teardrop tomatoes, capers, lemon and olive oil DILL POACHED CHILEAN SALMON VERONIQUE with green grapes and champagne cream sauce GRILLED CHILEAN SALMON FILLET with organic baby tomato compote and green olive tapenade CHIPOTLE BARBECUE SALMON FILLET with chayote squash, sweet peppers, jicama and herb crème fraiche $23.50 $23.50 $23.50

5 POULTRY ENTREES BROILED BREAST OF CHICKEN LOIRE with goat cheese, artichokes, sun-dried tomato and madeira sauce OVEN ROASTED CORNISH GAME HEN with lemon nage, roasted garlic and rosemary au jus GRILLED CHICKEN BREAST CAPONATA with capers, tomato, golden raisins and eggplant ragout LEMON TARRAGON ROASTED HALF CHICKEN LYONNAISE with caramelized onions and light herb jus BONELESS BREAST OF CHICKEN CAPRESE with mozzarella, sliced tomatoes & basil on roasted bell pepper coulis CHAR-BROILED BREAST OF CHICKEN FORESTIER topped with mushrooms SAUTÉED BREAST OF CHICKEN PICCATA with white wine, capers, Italian parsley and light lemon butter sauce ROASTED CHICKEN BREAST CALIFORNIA with sliced avocado, tomato and mozzarella SAUTÉED BREAST OF CHICKEN MARSALA with shiitake mushrooms and roasted garlic BAKED BREAST OF CHICKEN NORMANDY with apples, artichoke, boursin cheese and calvados sauce

6 POULTRY & MEAT ENTREES STUFFED BREAST OF CHICKEN FLORENTINE with spinach, mushroom duxelle and merlot-thyme jus LIME CILANTRO CHICKEN BREAST with tequila mango sauce and vegetable du jour STUFFED BREAST OF CHICKEN CHASSEUR with mushrooms and merlot sauce STUFFED BREAST OF CHICKEN MINNESOTA with wild rice risotto, celery root, dried cranberries and honey ginger glaze BONELESS BREAST OF CHICKEN ROULADE with feta cheese, mushrooms, spinach, lemon zest and garlic LONDON ALE-MARINATED BROIL with grilled onions and peppercorn sauce GRILLED BEEF HANGER STEAK with mushroom sauce and onion marmalade MOROCCAN BRAISED LAMB SHANK with garbanzo beans, fresh mint & saffron couscous GRILLED NEW YORK STEAK LYONNAISE with caramelized onion potatoes, shiitake mushrooms and pinot noir wine jus SPICY LAMB KEBOB CASA BLANCA boneless skewered lamb with saffron couscous and minted fennel