BIKE LUNCH DELIVERY IS RETURNING! STARTING MAY 13TH!
Appetizer:
Almond Crusted Brie & Fruit
Danish Brie baked, served with fresh fruit assortment and Carr’s
English crackers
Entrée Salad
Gourmet Cheese & Chicken Salad
Char-Grilled chicken breast, shredded Darby-Sage, Windsor Brandy-Port,
Monterey jack, Wesley-Dale cranberry, red onion, croutons, kalamata olives
with organic greens
Entrees
Seafood Trio
Broiled salmon dusted with House Chipotle seasoning blend,
Orange Roughy with Romano breadcrumbs, half dozen Shrimp
Casino with Creole rice pilaf
Parma Ham & Chicken Pasta
Thinly julienne Parma ham, char grilled chicken breast, sun-dried
tomatoes, garlic, broccoli, sweet pepper & red onion, tossed with
Chablis wine & gourmet cheese blend, crème, Penne pasta
Executive Chef: Mr. John D. Wesenberg C.W.C/H.A.C.C.P. Certified
Executive Sous Chef: Mr. Alphonso Turner
Sous-Chef: Mr. Jack Schutte
Line Chefs: Mr. Josef “313” Reddick, Mr. Antonio “Tony” Walker, Mr. Jerrold “JP” Plunkett:
Garde Mangers: Mr. Derrick “Red” Hopkins” & Mr. Charles “Charley” Truitt
Hot Food Preparation Chef (& General All About Busy-Body): Ms. Carrie “Sour Crème” Burrous
Cold Food Preparation Cooks: Mr. Jelani “Jelly Beans” Barber
