Two Course Lunch Special Recipe
First choice: CAESAR SALAD romaine, anchovy vinaigrette, Parmigiano Reggiano, garlic breadcrumbs or APPLE HARVEST SALAD field greens, gala apple, sun-dried cranberries, bacon, goat cheese, candied pecans, balsamic vinaigrette. Second choice of: FISH & CHIPS champagne and rice flour battered Alaskan cod, Louie’s tartar sauce, sea salt fries or SCB SLIDERS two certified Angus ground beef, serrano cream cheese, bacon jam, potato slider bun
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Ingredients
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Caesar Salad
Apple Harvest Salad
Fish & Chips
SCB Sliders
Method
Caesar Salad Preparation
Prepare the Salad
Wash and chop the romaine lettuce. In a large bowl, combine the lettuce, anchovy vinaigrette, and Parmigiano Reggiano. Toss well.
Sprinkle garlic breadcrumbs on top of the salad before serving.
Apple Harvest Salad Preparation
Prepare the Salad
In a large bowl, mix field greens, sliced gala apple, sun-dried cranberries, cooked and crumbled bacon, goat cheese, and candied pecans.
Dress the Salad
Drizzle with balsamic vinaigrette and toss gently.
Fish & Chips Preparation
Prepare the Batter
Mix champagne flour and rice flour in a bowl. Dip the Alaskan cod fillets into the batter.
Fry the Fish
Deep fry the battered cod until golden brown. Serve with Louie’s tartar sauce and sea salt fries.
SCB Sliders Preparation
Cook the Beef
Form the ground beef into patties and grill until cooked to desired doneness.
Assemble the Sliders
Spread serrano cream cheese on the bottom bun, add the beef patty, and top with bacon jam. Close with the top bun.
