lunch monday february 2 2015
lunch thursday february 5 2015 specials FRESH ALASKA ROCK FISH – pan seared & pecan crusted – butternut squash, golden beets, yellow squash, zucchini, beurre noisette, jasmine rice, daikon sprouts 18 CHICKEN POT PIE – mirepoix vegetables, fresh herbs, parmesan, puff pastry crust, petite salad 14 GARDEN FRITTATA – jack & cheddar, roma tomato, red onion, cilantro, pico, spinach, fresh herbs, petite salad 14 SPECIAL SALAD – garlic chicken breast, shredded napa cabbage & romaine, arugula, julienned yellow onion, grape tomato, cilantro, rice noodles, candied pecans, tamarind vinaigrette 16 soup & salads CREOLE CHICKEN SOUP – cup 4 / bowl 6 TOMATO GORGONZOLA SOUP – cup 4 / bowl 6 BEEF & ITALIAN SAUSAGE CHILI – topped with avocado, jack & cheddar, sour cream & red onion cup 5.50 medium bowl 7.50 large bowl 9 BACON & APPLE SALAD – chèvre, tomato, tuscan kale, romaine & arugula, lavender maple vinaigrette 12 CHICKEN SALAD – grilled –bacon, avocado, tomato, sliced red onion, tuscan kale, romaine & arugula, crumbled gorgonzola, gorgonzola dressing 17 THAI PRAWN SALAD – wild caught blackened prawns –cucumber, papaya & diced red peppers, candied walnuts, tuscan kale, romaine & arugula, thai lime vinaigrette 18 PANZANELLA SALAD –focaccia croutons, fresh mozzarella, tomato, sliced red onion, olive tapenade, capers, kalamata olives, tuscan kale, romaine & arugula, roasted garlic lemon basil vinaigrette 12 GREEN SALAD – tuscan kale, romaine & arugula, tomato, cucumber, sliced red onion, kalamata olives choice of dressing: gorgonzola, thai lime, roasted garlic lemon basil, lavender maple 8 ROMAINE & KALE CAESAR SALAD – croutons, caesar dressing, parmesan 9 add blackened prawns 8.50 add grilled chicken breast 5 *all dressings, spreads & mayonnaise are house-made with canola or extra-virgin olive oil – no raw eggs or trans fats * sandwiches sandwiches served on baguette or multi-grain bread choice of house-made fries with roasted red pepper ketchup or green salad with lavender maple vinaigrette substitute a cup of soup add 1.50 – chili & sandwich add 2.50 SACKS’ BLT – bacon, avocado, melted jack & cheddar, chipotle aïoli, red onion, tomato, greens 14 SMOKED TURKEY OR HAM MELT – herbed cream cheese, house aïoli, dijon, melted jack & cheddar 12 VEGETARIAN – marinated olive spread, cucumber, tomato, red onion, greens, feta 12 AVOCADO – herbed cream cheese, tomato, red onion, greens, house aïoli, melted jack & cheddar 13 CHEESE BURGER – ground sirloin– tomato, red onion, greens, house aïoli, melted jack & cheddar 14 CHIPOTLE BURGER – ground sirloin– avocado, chipotle aïoli, tomato, red onion, melted jack & cheddar 15 HAM & MARINATED OLIVE – black forest ham, salami, marinated olive spread, melted jack & cheddar 13 SMOKED TURKEY & AVOCADO – herbed cream cheese, tomato, red onion, greens, house aïoli, dijon 14 SHRIMP & AVOCADO –blackend wild caught prawns, melted jack & cheddar, herbed cream cheese, house aïoli, dijon 16 THAI CHICKEN – marinated in peanut dressing – melted jack & cheddar, house aïoli, greens, red onion 14 entrées CRAB & SCALLOP CAKES – green chili polenta, roasted poblano cream, grilled avocado, tomatillo salsa, pico de gallo 16 CHICKEN CURRY – grilled – pineapple green curry, sautéed asian vegetables, honeydew sweet chili salsa, papaya, red pepper, jasmine rice 17 TOFU & UDON NOODLES – soy ginger cream sauce, snow peas, mushrooms, pickled ginger, black bean salsa 14 consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness 18% gratuity on parties of 6 or more 328 g street, anchorage, alaska 99501 www.sackscafe.com 907-274-4022
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