ROYAL ARGOSY LUNCH MENU

(Subject to Change)

First Course

Trio of Spreads with Flat Bread and Crackers
Hummus, olive tapenade and roasted red pepper and almond spreads served with assorted flat breads and crackers

second course

New England-Style Clam Chowder
A rich and thick New England-style clam chowder made with diced clams, a rich clam stock, heavy cream, onions, bacon, celery and potatoes — a local favorite

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Royal Argosy Signature Salad
Baby field greens, Washington Granny Smith apples, Oregon blue cheese, candied walnuts, Bainbridge Island cinnamon swirl raisin bread croutons, tossed with a rosemary vinaigrette

third course

Barbecue Prawns
Jumbo prawns in Hawaiian guava barbecue sauce served with
Southwest corn salsa and garlic mashed potatoes.

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Beef Stroganoff
A classic recipe with our own twist - hearty pieces of beef tenderloin, assorted seasonal mushrooms and a rich veal stock served over buttered noodles and topped with sour cream

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Tri-Colored Ravioli
Ricotta mascarpone cheese-filled ravioli and herbs, sun-dried tomato basil sauce and grilled vegetables served with Asiago cheese

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Kalbi Roasted Chicken
Kalbi marinated chicken breast topped with a sherry vinegar glaze; served with pineapple rice and market vegetables.

DESSERTS

Northwest cheeseca
A Northwest version of a New York classic with fresh strawberries and berry sauce drizzle.

— or —

Chocolate Raspberry Mousse Cake
Chocolate cake layered with white raspberry mousse and finished with white chocolate shavings and garnished with dark chocolate

Note

Menu items subject to change and additional items may be available for purchase