Lunch Menu
Sautéed baby spinach, Bermuda Onion, bacon and shaved parmesan cheese with mustard dressing.
A medley of arugula, ruby red grapefruit, candied walnut and prosciutto with citrus vinaigrette dressing.
Romaine lettuce topped with tomatoes, cucumber, onions, Kalamata olives, feta cheese with balsamic vinaigrette dressing.
A mixture of baby greens, French goat cheese, golden apples, candied walnuts and celery with nonfat creamy dill weed dressing.
Romaine lettuce, roasted red peppers and shredded parmesan cheese, in a Caesar dressing. With chicken, add $2.50
Albacore Tuna, baby greens, tomatoes, green beans, hard-boiled egg, potatoes, Nicoise chives with balsamic vinaigrette dressing.
Smoked salmon and albacore tuna over a mixture of baby greens, tomatoes and capers with nonfat creamy dill weed dressing.
Baby green, tossed in a ginger dressing, served with chicken, green beans and Mandarin wedges, topped with sesame seeds.
Penne pasta with sun dried tomatoes, topped with grilled chicken and roasted pine nuts, in a pesto sauce. Add $2.50 for shrimp.
Served with exotica salad
Black forest ham with smoked Gouda cheese, romaine lettuce and tomato, with garlic aioli and mustard dressing, on French bread.
Eggplant sautéed in balsamic vinegar and extra virgin olive oil, with arugula, diced tomatoes and feta cheese, on ciabatta bread.
Sweet Basil leaves, vine ripe tomatoes, buffalo mozzarella, with pesto sauce on ciabatta bread.
Albacore tuna, celery, radishes, hard-boiled egg, with garlic aioli and mustard dressing on ciabatta bread.
Portobello mushroom sautéed in balsamic vinegar and extra virgin olive oil, with arugula and roasted red peppers, on ciabatta bread.
Sautéed blackened breast of chicken, sautéed onions and avocado, melted smoked Gouda cheese, on French bread.
Smoked Turkey breast, with baby greens, tomatoes, cornichon pickles and smoked Gouda cheese, and paprika on toasted country bread.
Grilled chicken breast with fresh basil pesto, arugula and roasted pine nuts, on a ciabatta bread
Basil, goat cheese and roasted pine nuts in Marinara sauce.
Sauteed chicken and artichoke hearts in Marinara sauce.
With mushrooms and fresh tomatoes.
With spicy Marinara sauce and basil. With Chicken add $2.50
With salmon, tuna and shrimp in Marinara sauce.
With shrimp and prosciutto, in creamy Alfredo sauce.
Shaved portobello and bottom mushrooms in light creamy white sauce.
With basil Add $2.50 for grilled chicken. Add 4.50 with grilled shrimp
With garlic, basil and extra virgin olive oil.
