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VIP Lunches

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Buffet Lunch Wednesday

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Fresh Baked Baguette

served warm with citrus compound butter

Autumn Pear Salad 

organic mixed greens, diced pear, spiced pecan, goat cheese on the side,

white balsamic & pomegranate vinaigrette on the side, extra balsamic vinaigrette on the side.

Grilled Vegetable Platter

grilled asparagus, eggplant, carrots, green bell pepper, zucchini & roasted plum tomatoes, sherry vinegar, fresh herbs & evoo

Winter Pilaf

wild rice blend with sundried cranberries, toasted pecans & roasted root vegetables

Mustard & Sage Chicken

mustard marinated, pan seared chicken breast, sage and roasted garlic cream sauce

Almond Crusted Salmon

salmon filet, almond and panko crust, currant and lemon velouté

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Desserts

petite lemon bars and brownies garnished with fresh berries

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Buffet Lunch Thursday

 

Fresh Baked Focaccia

served warm with herb infused olive oil

Orange Walnut Salad

baby kale, romaine, grilled orange, radish, Manchego cheese

toasted walnuts, shredded endive, preserved orange vinaigrette

Parmesan Potatoes

golden roasted Yukon gold potatoes crusted with herbs and Parmesan cheese

Grilled Vegetable Platter

grilled asparagus, eggplant, carrots, green bell pepper, zucchini & roasted plum tomatoes, sherry vinegar, fresh herbs & evoo

Coffee Rubbed Bistro Filet

coffee and herb rubbed tender filet of beef served with chipotle aioli, and cherry cabernet demiglace

Pearl Onion and Pear Chicken

herb roasted chicken breast topped with caramelized pears and pearl onions, red wine reduction

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Desserts 

classic and chocolate chip cheesecake, petite fruit tarts

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