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
