Dye Lunch Menu

Lunch Menu

Soup

White Bean Chicken Chili

Cup Bowl

Appetizers

Asiago Cheese Dip

Served with Toasted Pita Points

Crispy Calamari

Golden Strips of Calamari fried to Perfection and Served
with Lemon Aioli and Marinara Sauce

Chicken Or Shrimp Quesadilla

Sautéed Breast of Chicken or Shrimp with Julienned Onions
and Peppers topped with Melted Monterrey Jack Cheese

Crab Cake

Composed of Pan Seared Jumbo Lump Crab Meat topped
with Diced Tomato Burr Blanc

Seared Tuna

Sushi Grade Yellowfin Tuna Mixed with Avocado and Green Onions
topped with Ginger Vinaigrette

Tomato Tart

Roasted Tomato layered with Fresh Mozzarella Cheese
topped with Grilled Portobello Mushroom finished with Balsamic
Vinaigrette and Basil Infused Olive Oil

Salads

Caesar Salad

Romaine Hearts with Black Olives Lightly Fried Artichoke Hearts
Bacon Grilled Chicken Breast and Parmesan Cheese Croutons

Spinach Salad

Topped with Fried Goat Cheese Hard-Boiled Eggs Sliced Red Onions and
Apple Wood Smoked Bacon Drizzled with Warm Pancetta Dressing

Cobb Salad

Composed of Baby Iceberg Blackened Chicken Avocado Hard Boiled Egg and
Apple Wood smoked Bacon finished with Bleu Cheese Dressing

Shrimp Salad

Composed of Mixed Greens Mango Avocado topped with Local Fresh Shrimp
finished with Citrus Poppy seed Vinaigrette

Fresh Fruit Salad

Fresh Seasonal Fruit served with Yogurt Dip and a Wedge of Cheddar Cheese

Sandwiches

The Dye Club

Smoked Turkey Ham and Bacon topped with Sliced Swiss and American
Cheese finished with Herb Mayonnaise served on Grilled Sourdough or
wrapped in Grilled Tortilla Shell with Lettuce Tomato and Onion

Tuna Club

Grilled Tuna topped with Pancetta and Green Herb Mayonnaise
served on Grilled Sourdough with Lettuce and Tomato

Croquet Monsieur

Grilled Ham topped with Béchamel French Mustard and
Melted Gruyere Cheese served on Toasted Focaccia

Rueben

Layered Corned Beef or Smoked Turkey with Hot Sauerkraut Melted
Swiss Cheese and Thousand Island dressing served on Toasted Rye

Chicken Cordon Bleu

Pan Seared Breast of Chicken stuffed with Ham Gruyere Cheese and
French Grain Mustard served on Grilled Pita Bread with Lettuce
Tomato and Onion

Tuscan Chicken

Tender Herb Encrusted Breast of Chicken topped with Mozzarella
finished with Pesto and Herb Mayonnaise served on Focaccia with
Lettuce Tomato and Onion

French Dip

Thinly Sliced Roast Beef topped with Melted Swiss Cheese
on a Baguette and served with a Side of Au Jus

Classic Italian

Sliced Salami Pepperoni and Ham topped with melted Provolone Cheese
Banana Peppers Oil and Vinegar served on toasted Baguette with
Lettuce Tomato and Onion

Grilled Chicken

Grilled Chicken Breast and Bacon topped with Swiss Cheese and
Honey Mustard Served on Kaiser Bun with
Lettuce Tomato and Onion

Burgers

Fazio

Eight Ounces Angus Burger topped with American Cheese served on
Kaiser bun with Lettuce Tomato and Onion

Norman

Eight Ounces Angus Burger topped with Swiss Cheese Portobello Mushroom and
Bacon served on Kaiser Bun with Lettuce Tomato and Onion

Love

Eight Ounces Angus Burger topped with Pepper Jack Cheese
Black Bean Corn Salsa and Fried Onions served on Kaiser Bun with
Lettuce and Tomato

Wraps

Roast Beef Wrap

Thinly Sliced Roast Beef topped with Swiss Cheese
Horseradish Cream Sauce and Pickle wrapped in Grilled Lavash

Steak Wrap

Shaved Beef Sirloin topped with Cajon Mayonnaise sautéed Onions
Peppers and Gouda Cheese wrapped in Grilled Lavash

Provencale Wrap

Grilled Portobello Mushroom topped with Roasted Red Peppers
Grilled Summer Squash and finished with Goat Cheese
wrapped in Grilled Lavash

Southwestern Blackened Chicken Wrap

Blackened Chicken topped with Pepper Jack Cheese Black Bean Corn Salsa
Jalapenos wrapped in Grilled Tortilla Shell