Sherlock Zone, our intrepid restaurant detective, and his friends went looking for clues about what to choose from the menu at Claim Jumper restaurant, a chain with about 50 restaurants mostly in the western part of the country. There were plenty of choices that kept them in the Zone.
A tomato, mozzarella and bleu stack featured beefsteak tomatoes, red onion, fresh mozzarella, a balsamic vinaigrette and bleu cheese crumbles. The person ordering asked for the bleu cheese to be omitted to keep the fat content under control.
Another salad that proved a favorite was the glazed walnut and Asian pear salad with field greens, walnuts, pears, fresh raspberries, red and yellow bell peppers and tomatoes.
Sherlock had vegetable soup instead of an appetizer, which contains garden vegetables, baby spinach and seared mushrooms in a light vegetable broth with basil, pesto, chives garlic and seasonings. Another choice is black bean steak chili with sirloin, black beans, tomatoes, onions and spices, topped with salsa and sour cream and garlic cheese toast. Go easy on the sour cream and pass on the cheese toast. Also, say no to the bread bowl.
A rotisserie chicken dinner was a half chicken, which is slowly barbecued. Ask to substitute asparagus for the mashed potatoes. Grilled or broiled salmon is another good choice, but again have roasted vegetables or asparagus instead of potatoes.
Sherlock chose the Oaxacan-style sea bass for his entrée. It’s usually served over steamed rice, but Sherlock put a stop to that.