LUNCH

Question 1

GRILLED MARKET VEGETABLES

Answer 1

CA DF GF
ASSORTED VEGETABLES GRILLED WITH EVOO AND S&P [YELLOW SQUASH, ZUCCHINI, ASPARAGUS, BROCCOLI RABE, RED ONIONS] CHOPPED AND TOSSED WITH WALNUTS, GOLDEN RAISINS AND WHITE WINE BALSAMIC VINAIGRETTE [WHITE WINE, CANOLA OIL, DIJON MUSTARD AND S&P].

Question 2

CAPRESE SANDWHICH

Answer 2

CD CG
GRILLED COUNTRY BREAD, BOSTON LETTUCE, SLICES OF FRESH TOMATO, MOZZARELLA AND FRESH BASIL SERVED WITH FRENCH FRIES AND MIXED GREEN SALAD.

Question 3

CHEDDAR CHEESEBURGER

Answer 3

8 OZ. OF GROUND BEEF PATTY (85%), TOPPED WITH CABOT WHITE CHEDDAR CHEESE, ON A TOASTED BRIOCHE BUN. SERVED WITH SHREDDED ICEBERG LETTUCE, SLICE OF TOMATO, DILL PICKLES, FRENCH FRIES AND MIXED GREEN SALAD. TEMPERATURE: R MR M MW WD [chef recommends MR]
GLUTEN AND DAIRY FREE UPON REQUEST

Question 4

SALMON BURGER

Answer 4

DF
6 OZ. OF GROUND SCOTTISH SALMON [S&P] GRILLED ON A TOASTED BRIOCHE BUN AND TOPPED WITH GRILLED RED ONIONS, AVOCADO SLICES AND JALAPENO AIOLI [ROASTED JALAPENOS, EGG YOLK, EVOO AND S&P] WITH FRENCH FRIES AND MIXED GREEN SALAD. TEMPERATURE: R MR M MW WD [chef recommends MR] GLUTEN FREE UPON REQUEST

Question 5

CHICKEN PALLARD SANDWICH

Answer 5

CG CD
GRILLED CHICKEN BREAST SERVED ON A PRETZEL BAGUETTE WITH FONTINA CHEESE, SAUTÉED BABY SPINACH, SLICES OF AVOCADO AND TOMATOES, WITH FRENCH FRIES AND MIXED GREEN SALAD.
DAIRY FREE UPON REQUEST

Question 6

SOUP & SANDWICH

Answer 6

CD CG
TOMATO SOUP [FRESH PLUM TOMATOES AND TOMATO JUICE, CARROT, ONION, CELERY AND GARLIC, COOKED AND PUREED UNTIL SMOOTH] FINISHED WITH EVOO. SERVED WITH A TRUFFLED GRILLED CHEESE SANDWICH WITH TOMATO SLICES AND CARAMELIZED SPANISH ONIONS [7 GRAIN BREAD, DOMESTIC SMOKED GOUDA CHEESE AND TRUFFLE BUTTER].
[CONTAINS DAIRY AND GLUTEN]

Question 7

SPINACH VEGGIE WRAP CG DF

Answer 7

CG DF
GRILLED AND SEASONED [EVOO AND S&P] JAPANESE EGGPLANT, ZUCCHINI, ASPARAGUS AND YELLOW SQUASH IN A SPINACH WRAP, SERVED WITH MIXED GREEN SALAD.

Question 8

QUINOA TUNA NICOISE

Answer 8

DF GF
4OZ OF SEARED TUNA LOIN SERVED OVER COOKED RED QUINOA [EVOO AND S&P], MIXED OLIVES, HARICOT VERT, HARD BOILED QUAIL EGG, MULTICOLOR POTATOES AND GRAPE TOMATOES.
TEMPERATURE: R MR M MW WD [chef recommends MR]

Question 9

CAESAR SALAD

Answer 9

CD CG
CHOPPED HEARTS OF ROMAINE LETTUCE TOSSED WITH CAESAR DRESSING [EGG YOLK, ANCHOVIES, GARLIC, PARMESAN CHEESE, CANOLA AND EVOO, LEMON JUICE, TABASCO AND WORCESTERSHIRE SAUCE AND S&P] TOPPED WITH CROUTONS, PARMESAN CHEESE, AND WHITE ANCHOVIES.
GLUTEN FREE UPON REQUEST

Question 10

ENDIVE AND APPLE SALAD

Answer 10

GF
WATERCRESS, RED AND WHITE ENDIVE, SLICES OF GRANNY SMITH APPLE AND RED ONIONS, GRAPE TOMATOES, AND DOLCE GORGONZOLA CUBES, DRESSED WITH POMEGRANATE VINAIGRETTE [POMEGRANATE JUICE, CANOLA OIL, HONEY AND S&P].
DAIRY FREE UPON REQUEST

Question 11

SHRIMP STEW

Answer 11

DF GF
5 TIGER SHRIMP [16/20] SAUTÉED IN A LIGHT STEW [GLUTEN FREE SOY SAUCE, ONIONS, SCALLIONS, BOK CHOY, RICE CAKES, SPLASH OF RICE VINEGAR, EVOO AND S&P].

Question 12

NEW YORK STRIP STEAK

Answer 12

CA DF GF
7 OZ. GRILLED WITH S&P TOPPED WITH SAUCE ROBERT [BROWN MUSTARD SAUCE, VEAL STOCK REDUCTION, RED WINE, CARAMELIZED MIREPOIX], SERVED WITH MIXED GREEN SALAD [SHERRY-SHALLOT VINAIGRETTE] AND FRENCH FRIES.
TEMPERATURE: R MR M MW WD [chef recommends MR]

Question 13

FAVA BEAN AGNOLOTTI CD CG

Answer 13

HOMEMADE AGNOLOTTI STUFFED WITH FAVA BEANS AND RICOTTA CHEESE SERVED WITH LEMON & THYME BEURRE BLANC.

Question 14

FARFALLE CARBONARA CD CG

Answer 14

CD CG
DRY PASTA SERVED WITH CARBONARA SAUCE [HEAVY CREAM, EGG YOLK, SHALLOTS] ENGLISH PEAS AND LARDOONS OF BACON.
IT COULD BE DONE WITH NO BACON