Lunch or Dinner Thoughts...


Fish Selections:


  • Roasted Halibut with a roasted Tri-Colored Tomato Relish with Grilled Eggplant and Micro Mustard Greens
  • Grilled Tuna Nicoise with Kalamata Olives, Haricot Verts, New Potatoes laced with Parlsey, Caper Berries, Farm Fresh Tear Drop Tomatoes and Eggs.
  • Salmon Steamed in Ginger Broth served with a julienne market fresh vegetables and served over grilled Bok Choy
  • Roasted Salmon Nicoise with pitted Green Olives, Heirloom Tomato wedges, micro Watercress, farm fresh eggs, haricot verts, and Yukon Gold potatoes
  • Grilled Scallops on  a bed of pea shoots with a topping of pickled watermelon ginger salsa


Chicken Selections:

  • Grilled Marinated Chicken Salad with Grilled and Fennel, Sautéed Nectarines, julienned peppers on a bed of micro greens
  • Grilled marinated on a bed of summer greens, garbanzo beans or market fresh beans and grilled peaches
  • Coconut/Lemongrass Chicken with Asian Spices and julienne vegetables


Meat Selections:


  • Grilled marinated Lamb Tenderloins with Tomato Relish and White Bean with Mint
  • Grilled Marinated sliced Newport Steak with a Mango Corn Salsa on a bed of overn-roasted shaved Brussels Sprouts
  • Grilled marinated Skirt Steak with Black Bean Cakes and Tomato/Fennel Coulis


House Made Bread Selections:


  • Corn Fritters and House-made Red Pepper Jam
  • Celery Seed Biscuits with Creme Fraiche
  • House-made Cheddar Cheese Poppy Seed Crackers
  • Sour Cream Corn Sticks
  • Sour Dough Baguettes


Desserts:

  • Lemon Bites with or without Berries
  • Brownie Bites
  • Shortbread Cookies with Lemon Verbena
  • Oatmeal Currant with Tofffee
  • Chocolate with Toasted Coconut, Butterscotch Chips and a hint of Bailey's Irish Cream
  • Mixed Berries
  • Summer Fruit SaladType your paragraph here.