Winter 2011 Lunch Menus
#1
Organic Mixed Greens with Blood Oranges, Feta, Watermelon Radish, Walnuts, and Citrus Vinaigrette
Sweet Potato Gratin with Chipotle Cream
Grilled Chicken Marinated in Rosemary and Meyer Lemon
Grilled Shrimp with Pineapple Salsa
Acme Bread and Butter
Brownie and Berry Parfait with Rasperry Whipped Cream
#2
Baby Red Romaine & Arugula with House Croutons, Local Apples, Blue Cheese, and Pecans. Balsamic or Ranch Dressings.
Cannellini & Green Beans with Lemon Thyme and Shallots
Curry Spiced Seared Ahi Tuna with Valencia Oranges and Roasted Beets
Hickory Smoked and Grilled Beef Tenderloin with Roasted Bell Pepper Relish
Rolls and Butter
Rich Bittersweet Pudding with Bailey's Whipped Cream and Berries
#3
Mixed Greens with Roasted Baby Beets, Butternut Squash, Almonds, and Goat Cheese. White Balsamic Vinaigrette
Red Crimson Lentils with Baby Carrots and Scallions
Grilled Pork Tenderloin with Apple-Golden Raisin Chutney
Pan Seared Chicken Breast with Carmelized Leeks and Sundried Tomatoes
Acme Bread and Butter
Dessert Sampler Featuring Cakes and Cookies
#4
Green Papaya Salad with Carrots, Thai Basi, Cilantro, Bean Spouts, and Sweet and Spicy Dressing
Black Coconut Rice Pilaf
Ginger-Sesame Grilled Chicken Breasts and Thighs
Pork Braised in Sweet Soy Sauce
Asian Sweets and Cookies
#5
Organic Mixed Greens with Grapefruit, Jicama, Snap Peas, and Red Wine Vinaigrette
Roasted Fingerling Potatoes with Fresh Herbs and Wild Mushrooms
Grilled Salmon with Tropical Salsa
Roasted Beef Tenderloin with Braised Cipollini Onions and Balsamic Redution
Rolls and Butter
Dessert Sampler Featuring Cheescake and Lemon Tart
