Lunch menu 6

Appetizers
Orange juice
Pear nectar
Pineapple juice
Roasted pepper and eggplant terrine
Vegetable pizza royale

Soups
Minestrone casalinga
Chilled mandarin orange

Salad
Cucumbers marinated with dill and sour cream, presented with radish and yellow squash on mixed greens

Chilled entrees
Tropical platter, a melange of fresh fruit presented with your choice of cottage cheese, sherbet, or yogurt and a slice of date nut bread

Mediterranean tradition, crunchy heart of romaine with tabouli and sliced lemon, garlic chicken, served with hummus and pita bread

Egg specialty
Quiche Lorraine, a mixture of onion, bacon, and swiss cheese baked in a rich, creamy egg mixture

Entrees
Broiled fillet of wahoo, marinated then broiled, accompanied by a lime tequila vinaigrette, fresh herbs, and gratineed Swiss chard

Turkey cutlet Cordon Bleu, filled with sliced ham and Gruyere, then breaded, sauteed golden brown, and served with scalloped potatoes

Penne alla Tarantina, sauteed in a trace of olive oil, topped with a zesty red clam sauce prepared with calamari, shrimps, and mussels

Calf’s liver Anglaise, grilled calf’s liver dressed with rashers of crisp bacon, onion, grilled tomato, fried mushroom caps, and potatoes

Desserts
Warm pear Charlotte, fruit coulis
Key lime pie
Mohr im Hemd (a Viennese chocolate pudding)
Vanilla, strawberry, or sugar-free ice cream
Lime sherbet

Return to the main page
Go to the next page