Chef's Lunch Special Trios

Created by Lieutenant JG Carmen Duarte on 17 Jan 2022 @ 4:23pm

New lunchtime offerings, combining salad, soup, and a sandwich into special combo meals!

BOSTON COMBO #1: By Land!

Hot Apple and Potato Salad

skillet cooked with golden raisins and diced celery, and bathed in a refreshing cider vinaigrette

Corn Chowder

creamy stew of freshly cut corn kernels, and generously seasoned with onion, salt pork, and white peppercorns

Roast Beef Sandwich

shaved extra thin and piled on an onion roll, with fried shallots and a creamy horseradish sauce

BOSTON COMBO #2: By Sea!

Spinach and Cranberry Salad

with crumbled goat cheese, and a sweet honey infused vinaigrette dressing

Clam Chowder

made with freshly replicated littleneck clams, and served with authentic oyster crackers

Tuna Salad Sandwich

chef's famous mixture of flaked white tuna, creamy mayonnaise, diced red onion and celery on sourdough bread

DELI COMBO

Tabbouleh

salad of finely chopped parsley, with fresh tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, and sweet pepper

Matzo Ball Soup

dumplings made from matzah meal, and served in a simple bowl of chicken soup

Reuben Sandwich

grilled sandwich of corned beef and swiss cheese, topped with sauerkraut and russian dressing, and layered on swirled rye bread

BEST OF THE BAYOU

Tangy Apple and Cabbage Slaw

matchstick cut granny smith apples and green cabbage from the hydroponics bay tossed with mustard infused cider vinegar

Shrimp Gumbo

stewed in a rich roux infused with fish sauce, and freshly replicated andouille sausage with okra and sliced jalapeños

Mufuletta Sandwich

genoa salami, sliced mortadella, hot capicola, and provolone cheese on a sliced sesame bun, with tangy olive salad spread

FRIENDLY FRENCH CONNECTION

Salade Mesclun

fresh chervil, arugula, green lettuce, and endive from the hydroponics bay, with a light drizzle of balsamic vinegar dressing

Soupe à l'Oignon

famous french onion soup served with oven baked croutons and topped with melted gruyere cheese

Croque Monsieur

fried ham and cheese sandwich made famous at parisian cafés in the 20th century, with extra topping of melted comté cheese

INVIGORATING INDIAN EATS

Kachumber Salad

freshly chopped tomatoes, cucumbers, and onions steeped in lemon juice with chili peppers

Mulligatawny Soup

curry and sweet potato base with celery, carrots, plum tomatoes, coconut milk, rice, and lentils

Vada Pav Sandwich

deep fried potato dumpling on sliced pav bun, with choice of chutney topping and green chili pepper on the side

LOGICAL LUNCH

Pok Tar Salad

assorted fresh leafy vegetables from the hydroponics bay, sliced thin and arranged in a single layer with light herbs

Barkaya Marak Soup

creamed legumes mixed with vegetable broth, served plain in shallow wooden bowl

Flatbread Krei'la

traditional vulcan flatbread with khara spread and topped with forati sauce, served open face with knife and fork

ANDORIAN COMBO

Vithi Bulb and Artichoke Salad

description

Andorian Cabbage Soup

description

Krill-beast Steak Sandwich on Spice Bread

description

CAPTAIN'S COMBO

Jiballian Berry Salad

description

Creamy Tomato Bisque

description

Grilled Shiitake and Apricot Goat Cheese Crostini

description