Build your own specialty luncheon

Pre-selected menu, entrée choices due 10 days prior to event.

Served with Rustic Breads and Whipped Thyme Butter

Choice of Salad: 

  • Caesar - Romaine Hearts, aged Parmesan cheese, crostini, Anchovy vinaigrette, and a twist of lemon  
  • Wedge – a knife and fork salad with crisp Iceberg lettuce, house-made Blue cheese dressing, peppered bacon crumbles, Gorgonzola, and green onions

Choice of One Entrée:

  • Citrus Grilled Salmon with spicy pineapple slaw over seasonal vegetarian orzo
  • Rosemary rubbed bone-in Chicken Breast with fresh handmade egg noodle pasta and Beurre blanc
  • Marinated Flatiron Steak with garlic herb Boursin cheese, buttery Baby Red potatoes, and sautéed brussels sprouts

Seasonal Plated Dessert

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Lunch Duet Menus

Served with Rustic Breads and Whipped Thyme Butter

Choice of Salad: 

  • Caesar - Romaine Hearts, aged Parmesan cheese, crostini, Anchovy vinaigrette, and a twist of lemon  
  • Wedge – a knife and fork salad with crisp Iceberg lettuce, house-made Blue cheese dressing, peppered bacon crumbles, Gorgonzola, and green onions
  • Balsamic – crisp Romaine lettuce, shaved red onion, Roma tomatoes, Feta, Kalamata olives, and Balsamic vinaigrette

Choice of Duet Entrée:

  • Pan-seared Petite Filet and a Pink Peppercorn Crusted Jumbo Scallop, sea-salted leeks, roasted fingerling potatoes, and a Chanterelle mushroom Beurre rouge 
  • Garlic Rubbed Hanger Steak and Smoked Honey Soy Salmon with mashed sweet potatoes, grilled bok choy, and ginger Beurre blanc

Dessert
See Dessert Menu for the variety of your dessert choices