Lunch Ideas
Salads
Mixed Greens Salad red & green leaf lettuce, shredded carrot, tomato and cucumbers, served with raspberry vinaigrette and creamy poppyseed dressings
Spinach, Strawberry and Cashew Salad baby spinach leaves tossed with, green onion, fresh strawberries, toasted cashews and malt vinaigrette
Mesclun Greens, Dried Cranberries and Toasted Walnuts Jordan Farms baby mixed greens tossed with dried tart cranberries, toasted walnuts, raspberry vinaigrette
Caesar Salad romaine lettuce tossed with a lemon, garlic, anchovy and egg emulsion,
topped with freshly grated Parmesan cheese and home made croutons
Soups
Harvest vegetable simmered in homemade vegetable stock
Hubbard bisque blue hubbard squash boiled with chicken stock and cinnamon
Chicken ala Reine creamy chicken and rice soup
Seafood Chowder Maine shrimp, scallops and crabmeat simmered in a
seafood broth with potatoes and thyme
Sandwiches
The Grill Bermuda onion, vine ripened tomato, sautéed and served with
Havarti - dill cheese & Dijon mustard
ABLT avocado, hickory smoked bacon, leaf lettuce and vine ripened tomato,
with fresh basil mayonnaise
Grilled Pork, Spinach, Feta orange and sage rubbed pork loin, char-grilled, shaved and topped with fresh spinach, feta cheese & chili, cumin mayonnaise
Grilled Chicken, Tomato & Arugula boneless skinless chicken breasts, char-grilled, sliced and served with vine ripened tomatoes, arugula greens & lemon mayonnaise
Niçoise Sandwiches albacore tuna mixed with capers, fresh lemon juice and homemade mayonnaise, layered with olive paste, arugula, vine ripened tomatoes and red onion
Entrees
Chicken Marsala boneless –skinless chicken breasts sautéed with Marsala wine,
onions, sweet peppers and mushrooms
Chicken Samoset boneless-skinless chicken breast filled with herb cheese, breaded,
baked and served with a clear chicken velouté sauce
Herb Crusted Boston Club Steaks 1x1 sirloin steaks char grilled and topped with crumbled bleu cheese and
Shrimp with Plum Tomatoes Maine shrimp sautéed with Roma tomatoes,
fresh basil, garlic and parmesan cheese served on lemon linguine
Seafood Angelica Maine sea scallops, shrimp and haddock sautéed with mushrooms, cherry tomatoes, broccoli floweret’s seasoned with Pernod liquor and fish stock
Dessert
Lemon Curd Squares
Sweet pastry crust topped with fresh lemon curd and coconut
Chocolate Chip Bars
Semi sweet chocolate mixed into a brown sugar, vanilla and egg batter,
baked and topped with chocolate glaze
Apple Strudel
Puff pastry rolls encasing Granny Smith apples and raisins, seasoned with
cinnamon and brown sugar, accompanied with vanilla ice cream
Maine Blueberry Cake
Nutmeg seasoned white cake batter
folded together with wild Maine blueberries and topped with whipped cream