Lunch Menu

*SALADS*

BALSAMIC CHICKEN
A grilled chicken breast served on top spring greens, dried cranberries, roasted apples and walnuts tossed in a balsamic vinaigrette topped with shaved Manchego cheese.

STRAWBERRY SPINACH CHICKEN
A grilled chicken breast on top of fresh spinach, with strawberries, shaved fennel, scallions, sunflower seeds, and feta cheese. Tossed in a sweet and sour vinaigrette.

SOUTHWEST CHICKEN OR STEAK
A 6 oz. chicken breast or 4 oz. tenderloin steak, grilled and resting on a bed of greens, tomatoes, black olives, sweet corn, black beans, green and red bell peppers, cilantro-lime vinaigrette-garnished with corn tortilla chips.

ORIENTAL CHICKEN SALAD
Six-ounce chicken breast, marinated in a tangy teriyaki sauce resting on a bed of crisp greens topped with crisp waterchestnuts, baby corn cobs, cashews and fried wanton skins. Served with our special Oriental dressing.

CHEERY CHERRY CHICKEN
Chunks of grilled chicken breast, dried cherries and walnuts, dressed in a creamy apple cider vinaigrette served on a bed of spring greens and topped with fried shallots.

PARMESAN STEAK OR CHICKEN CAESAR
Strips of tenderloin or chicken on top of fresh romaine, onions, croutons and fresh parmesan cheese. Hand tossed in a creamy Caesar dressing and served in a parmesan cheese bowl.

GRILLED SHRIMP OR SALMON
Four jumbo shrimp or a 4oz. Salmon filet served over mixed greens, green beans, artichoke hearts, red bell pepper, fried caper buds and fresh mozzarella and tossed in lemon-herb vinaigrette.

FRESH FRUIT PLATE
An assortment of fresh seasonal fruit served with a fruit dip and cottage cheese.

*SOUPS*

Our homemade soups are made fresh daily and are created with a passion for excellence.
Taste the Difference.

Soup Du Jour

Baked French Onion
Cup
Bowl

*LUNCHEON ENTREES*

SEAFOOD FETTUCCINI
Sautéed baby shrimp, crab meat, broccoli, in a rich cream sauce tossed with fresh fettuccini noodles.

CHICKEN FETTUCCINI
Tender chunks of sautéed chicken and broccoli in a rich cream sauce tossed with fresh fettuccini noodles.

CITRUS SALMON
Salmon filet baked with three unique citrus flavors served with pasta and the vegetable du jour.

PASTO PASTA
Artichoke hearts, spinach and sun-dried tomatoes tossed with linguine and fresh pesto sauce and topped with diced tomatoes and fresh parmesan cheese. Grilled shrimp or chicken can be added.

TOP SIRLOIN
A six ounce Top sirloin served with mashed potatoes, gravy and grilled asparagus.

*SEASONS' EXCEPTIONAL BURGERS*

Choice beef ground to Seasons' exacting specifications! Broiled or fried.
Served with French fries or Seasons' chips.

BACON-SWISS BURGER

CHEESEBURGER
(Your choice: American, Swiss, Provolone, or Cheddar)

BLACK & BLUE BURGER
Served with fresh Pico DI Gao

*SANDWICHES*

Seasons' sandwiches are served with your choice of Seasons' chips, French fries or Cottage Cheese.

MAINE LOBSTER ROLLS
Large chunks of lobster meat tossed lightly in mayonnaise, topped with lettuce and tomato, served on a toasted hoagie bun.

WALLEYE
Breaded and pan seared walleye filet, served on a toasted roll with shredded lettuce, tomato and a homemade Remoulade sauce.

CHICKEN FAJITA MELT
Marinated strips of charbroiled chicken topped with pepper jack cheese, green peppers, diced tomatoes and lightly sautéed onions. Served on white, wheat or marble rye toast.

CHICKEN BREAST
A grilled six-ounce chicken breast topped with tomato, spinach and fresh mozzarella with a side of garlic aioli.

GRILLED MONTE CRISTO
Better than the traditional ! Thinly sliced layers of ham, turkey, American and Swiss cheese. Served on a grilled raspberry fritter bread.

REUBEN SANDWICH OR RACHEL
Wafer-thin corned beef or turkey and tangy sauerkraut piled on thick, then topped with Swiss cheese and grilled on marble rye.

PORTABELLA VEGGIE MELT
Tomatoes, onions, green peppers, and Portabella mushrooms topped with swiss cheese and dressing
served on grilled Parmesan Bread.

TURKEY BURGER (The best you will ever try)
Supper moist 6oz. hand pattied turkey burger topped with spring greens and a fire roasted red pepper aioli.

FRENCH DIP
Thinly sliced prime rib of beef, topped with fried onions, mushrooms and provolone cheese. Served on a fresh toasted hoagie bun and served with au jus on the side.

TRIPLE DECKER CLUB
Turkey, ham, bacon, cheese lettuce, tomato, and mayo. Served on white, wheat or marble rye toast.