Lunch Option 1
All Option 1, are served on a bed of Chilled Quinoa Salad with edemame, roasted corn, jicama, and carrots, lightly tossed
in a lime vinaigrette with a choice of either Salmon, chicken or Vegetables
- ________
#1: Salmon
broiled in a light ginger, low sodium soy sauce, Madeira marinade.
- ________
#2: Pan
seared skinless Panko crusted herbed chicken breast.
- ________
#3: Assorted
Steamed Vegetables: broccoli, snow peas, carrots, cauliflower.
Lunch Option 2
All options 2 are served on a Nicoise styled chopped salad, of red quinoa, arugula, black olives,
new potatoes, green beans, capers, grape tomatoes, and served with your choice of either salmon, turkey or a salad duo.
- _________
#1: Poached
Salmon w/wasabi lemon dipping sauce
- _________
#2: Oven
roasted, lemon/parsley pesto Turkey Breast
- _________
#3: Salad
Duo: Nicoise styled chopped salad/Lentil vegetable salad
Lunch Option 3
All option 3 are served on a bed of Thai Crunchy Salad of julienned carrots,
cucumbers, red/yellow bell peppers, chinese nappa/savoy cabbage, arugula,
spinach, fresh herbs and a crunchy salad topping tossed in a citrus vinaigrette, and served with your choice of either short ribs, chicken breast, or california roll.
- _________
#1: Korean
BBQ style Boneless short ribs.
- _________
#2: Hoisin
5 spice BBQ style Roasted Chicken Breast..
- _________
#3: Inside-out
Vegetarian Jasmine Brown Rice California roll, soy dipping sauce, wasabi,
and ginger
Lunch Option 4
All option 4 are served on a Salad of Red Quinoa, mixed greens, assorted vegetables, tossed lightly
in a citrus vinegrette., and served with your choice of either pork loin, chicken or japanese eggplant
- _________#1:
Grilled coconut marinated pork loin w/peanut sauce
- _________#2: Grilled
lemongrass chicken
- _________#3:
Grilled Japanese eggplant.
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