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Lunch Menu

The document provides a summer lunch menu for a cafe featuring various starters, sandwiches, salads, entrees and seafood options. Starters include squash bisque, fried green tomatoes and charcuterie. Sandwich and salad options include a Moroccan chicken salad, Cuban press sandwich and sesame shrimp salad. Entrees consist of items like sfiha (flatbread with lamb), vegetable pad Thai, veal carbonara and grilled tenderloin. Seafood is a daily market price selection. The menu notes vegetarian preparation is available and lists the cafe hours and contact information.

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84 views1 page

Lunch Menu

The document provides a summer lunch menu for a cafe featuring various starters, sandwiches, salads, entrees and seafood options. Starters include squash bisque, fried green tomatoes and charcuterie. Sandwich and salad options include a Moroccan chicken salad, Cuban press sandwich and sesame shrimp salad. Entrees consist of items like sfiha (flatbread with lamb), vegetable pad Thai, veal carbonara and grilled tenderloin. Seafood is a daily market price selection. The menu notes vegetarian preparation is available and lists the cafe hours and contact information.

Uploaded by

eatlocalmenus
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Summer Lunch Menu

Starters
Saffron--
--Summer
--Summer Squash Bisque
Saffron -- $5 Cup $7 Bowl
Swirled with Parsley---Mint Pesto and Toasted Pine Nuts

Fried Green Tomatoes $8


With Shiso---Petite Tomato Salad and Wasabi Cream

Summer House Salad $7


Refreshing Cucumber and Watermelon Stack with Basil---Mint Vinaigrette and Latte Da Goat Cheese

Charcuterie Plate $ 10
Chef’s Daily Selection of Artisan Cheeses, Sausages, Pate and Toasted Breads

Soft Shell Crab


Crispy Corn Crusted Crab with Spicy Yuzu---Ginger Laced Asian Greens and Chili Threads $10

Sandwiches & Salads

Moroccan Chicken Salad $13


Pistachio and Almond Crusted Chicken Breast, Crisp Romaine Lettuce, Roasted Red Peppers,
Crumbled Feta, Pita Croutons and Preserved Lemon Vinaigrette

Cuban Press $14


Grilled Sandwich Stuffed with Chimichurri Roasted Pork, Shaved Ham, Manchego, Swiss and
House Made Pickles. Served with Caldo Gallego and Fried Plantain

Sesame Shrimp Salad $14


Ginger---Sake Marinated Shrimp with Sesame---Mustard Vinaigrette, Mixed Lettuces and
Vegetables in a Crispy Wonton Bowl Topped with Roasted Peanuts

Grilled Tuna Niçoise Salad $16


Chilled and Sliced Yellowfin Tuna with Creamer Potatoes, Haricots Verts, Olives, Petite Tomatoes,
and Hard Boiled Quail Egg Drizzled with White Balsamic---Tarragon Vinaigrette

Grilled Sirloin Burger $12


"You Name the Cheese," All Natural Mountain City Beef on a Challah Bun
Served with Smoky Paprika Dusted Fries (Add Applewood Smoked Bacon for $1)

Entrees

Sfiha $13
Toasted Flatbread with a Zesty Lebanese Lamb with Pine Nuts, Chunky Tabbouleh Salad,
Sumac Onions and Feta Cheese

Vegetable
Vegeta ble Pad Thai $11
Stir Fried Rice Noodles with Tofu, Bean Sprouts, Egg, Garlic and Peanuts
Served with Two Thai Summer Rolls and Spicy Dipping Sauce

Veal Carbonara $14


Creamy Spaghetti with Applewood Smoked Bacon, Fresh Eggs and English Peas
Topped with Lightly Pan Fried Paillards of Veal

Grilled Tenderloin $18


Petite Filet of Beef Tenderloin Chargrilled and Served with Applewood Bacon---Maytag Blue Cheese
Potato Salad and Marinated Haricots Verts

Modern Fresh Fish Market Price


Chef’s Daily Seafood Selection Fresh from the Market

Vegetarian Preparation
Café Modern Hours: 11 am to 2:30 pm Tuesday through Friday, 11 am to 3 pm Saturday and Sunday Brunch
Parties of 8 or more require one check and 18% gratuity. $4 will be added for a split plate.
General Manager: Dave Marshall Executive Chef: Dena Peterson Catering Director: Jennifer Cano
Bon Appétit Management Co.
food services for a sustainable future

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