Coming in October

HHeeaalltthhyy EEnnttrreeee SSaallaaddssAt the Diner

Seared New York Strip Steak over a bed ofromaine lettuce and spring blend greens with red bell pepper, onion, parsley, and

gorgonzola slaw.

Peppered tuna steaks served atop fresh Caesar Romaine with a slaw of olives,grape tomatoes, mixed beans, and baby

potatoes.

Blackened chicken on a bed of romaine lettuce with avocado, black bean,

pomegranate, and cilantro slaw. Served with a slice of pita bread.

Seared New York Strip Steak over a bed of romaine lettuce and spring blend greens with redbell pepper, onion, parsley, and gorgonzola slaw.

Ingredients ¼ T chili powder ½ t dried oregano ¼ t dried thyme 1/8 t salt 1/8 t onion powder 1/8 t garlic powder 1/16 tsp black pepper 3 oz. New York Strip Steak Romaine lettuce Spring blend greens 1/3 c red bell pepper strips ¼ c sliced red onion ¼ T chopped fresh parsley ¼ T red wine vinegar ¼ t olive oil ¼ t fresh lemon juice 2 oz. whole kernel corn 1/8 c gorgonzola cheese

Directions Combine the first 7 ingredients and rub over both sides of steak. Heat grill & add steak.Sear to desired doneness. Cut the steak across the grain into thin slices. While the steak is cooking prepare romaine and spring greens and place on plate. Combinered bell pepper, sliced red onion, parsley, gorgonzola, red wine vinegar, olive oil, lemonjuice, and corn. Place the slaw on the plate and add steak. Garnish with breadstick.