Lunch Menu

APPETIZERS AND SALADS

Wild Mushroom Polenta
slow simmered soft polenta, topped with sautéed wild mushrooms and fresh herbs, drizzled with black truffle oil

Award Winning Chili
slowly smoked with hickory, combined with onions, tomatoes, spices and beans

Guacamole
a Mexican classic; avocado with plum tomatoes, red onions and chiles, finished with fresh squeezed lime juice and house made tortilla chips

Smoked Brisket Eggroll
Texas style, with barbecue vinaigrette and a chipotle potato salad

Soup of the Day

Israeli Caesar Salad
the classic anchovy dressing, enhanced with Israeli Salad, za'atar and pita crisps

Abigael's House Salad
seasonal greens tossed with beefsteak tomatoes, cucumbers, chickpeas, roasted garlic, currants, slivered almonds and a balsamic vinaigrette

Duet of Latin Ceviches
introducing the flavors of Ecuador and Honduras ~ 
* marinated seafood with sweet roasted peppers, chiles and tomato
* marinated seafood with coconut, cilantro, chiles and lime


MAIN COURSE

Orecchiette Caponata
slow roasted eggplant, zucchini and squash with plum tomatoes and Kalamata olives

Boneless Rib Steak
chargrilled over cherrywood and oak, served with steak fries

Chicken Rouladen
a boneless breast of chicken with a stuffing of wild mushrooms and a hint of sausage, served with rosemary pan gravy and wilted greens

Barbecue Cedar Plank Salmon
with cauliflower mashed, Southern-style pot liquor greens and barbecue vinaigrette

Macadamia Crusted Chicken
served with tropical fruit salsa, passion fruit vinaigrette and micro greens

Thai Sea Bass
pan roasted and served with gingered-jasmine rice and a coconut sambal sauce of sweet bell peppers and cilantro

Hangar Steak Marsala
wild mushroom sauce and garlic whipped potatoes

Dijon Chicken
pan roasted with onions, sweet bell peppers and sausage, in a light sauce of Dijon mustard and white wine


MAIN COURSE SALADS

Tuna Nicoise Platter 
classic homestyle tuna salad
seared yellowfin tuna
with baby lettuces, oven roasted peppers, fingerling potatoes, string beans and oil cured olives in a balsamic herb vinaigrette

Pecan Salmon
pecan crusted and sautéed crisp; served atop a salad of field greens, strawberries, cranberries, mandarin oranges and dressed in a honey vinaigrette

Chopped Asian Chicken 
with bok choy, Napa cabbage, bean sprouts and toasted cashews; finished with sweet and spicy peppers, fried wontons and a miso vinaigrette

Mediterranean
chargrilled chicken, roasted vegetables, olives and arugula in a lemon-herb vinaigrette

Sante Fe Chopped Chicken
boneless chicken, tossed with field greens, black beans, corn, mango, tomatoes, cucumbers and crispy tortillas, dressed in an ancho chile barbecue vinaigrette

Fajita Steak
chargrilled tenderloin tossed with tomato salsa, avocado, field greens and crispy yucca chips, dressed in a barbecue-cilantro vinaigrette

Chopped Chicken and Apple
boneless chicken, tossed with field greens, brown rice, sun-dried berries and toasted almonds with maple honey vinaigrette


SANDWICHES

~~ multi-grain, seeded rye, onion focaccia, soft flour tortilla wrap ~~
all sandwiches served with french fries or fresh fruit

The Abigael's Burger
beefsteak tomatoes, lettuce, red onion and steak fries

Pastrami Burger
grilled pastrami atop an Abigael's burger with all the trimmings

Hot Pastrami
the classic, New York style, served with steak fries

Smoked Turkey
smoked turkey breast with tomato, sprouts, avocado and roasted red pepper mayonnaise

Tuna Salad
the classic salad with lettuce, beefsteak tomatoes and red onion

Prime Rib Sandwich
with horseradish aioli and roasted sweet bell peppers

Blackened Chicken Po' Boy
boneless cutlet, pan seared with tomato salsa, avocado and Creole mayonnaise

Sliced Steak Sandwich
with caramelized onions and chipotle dressing