At Westmont® of Santa Cruz, Dine Your Way on your schedule. Select from various menu choices for breakfast, lunch, and dinner. Our restaurant-style dining program was created to fit your lifestyle and great taste. Experience what it means to live at one of the primary retirement communities in Soquel, Westmont® of Santa Cruz. Enjoy delicious meals and personalized service that make Westmont® of Santa Cruz food a highlight of your daily experience.
BAKED HASH BROWNS WITH BACON
Toasted English Muffin, a delicately Poached Egg, finished with a Hollandaise Sauce.
FRENCH TOAST
Thick-cut slices of golden brioche French Toast, dusted with powdered sugar and drizzled with maple syrup, served with your choice of two sides.
PANCAKES
Two fresh grill pancake with hot syrup serve with a choices of your two sides.
CALIFORNIA FRUIT PLATTER
Fresh California strawberries, blackberries, blueberries, raspberries, kiwi, grapes, and pineapple served with a scoop of honey ricotta cheese. Served with melon and prosciutto
GRILLED RAINBOW TROUT
Fresh filet of rainbow trout marinated in fresh herbs, lemon, and garlic then fire grilled to order,
served with choice of starch and vegetable du jour
LOUIE SALAD
Shrimp and jumbo lump crab tossed in a classic Louie sauce served over crisp Spring greens withegg, cherry tomato, red onion, shaved cucumber and assorted crackers. Served with your choice
CHEESE RAVIOLI TOPPED W/ LOBSTER
Cheese stuffed ravioli topped with buttery chive lobster meat, tossed in a light rosemary garlic cream
sauce & roasted cherry tomatoes. Served with your choice of sides
COBB SALAD
Fresh spring greens topped with hard boiled egg, tomato, bleu cheese, sliced turkey, avocado, and crumbled bacon. Served with your choice of dressing and Carr's crackers
VEGETABLE LASAGNA
Roasted vegetables and a blend of ricotta and mozzarella cheese layered between sheets of pasta, topped with
marinara and parmesan, and served with peas & carrots and garlic bread
CAULIFLOWER STEAK
Thick sliced cauliflower "steak" caramelized on the grill, served over Italian polenta with roasted tomatoes, grilled cornwilted spinach, diced beets, shaved Brussels sprouts, and drizzled with fresh tahini vinaigrette
MIZITHRA SPAGHETTI SQUASH
Roasted and shredded spaghetti squash quickly sautéed with shaved Brussels sprouts, green peas, olives, mushroomsgreen onions, browned butter & mizithra cheese.
VEGETARIAN CHILI
Ground soybean tempeh simmered with garbanzo beans, lentils, kidney beans, tomatoes, celery, onions, butternut squash, corn,
and topped with a dollop of crème fraiche.
