Three Course Lunch
Please refer to the Banquet Suggestions & Guidelines before making your selections
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| Starters |
House Salad with Dijon Mustard & Tarragon Dressing
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Caesar Salad, Fresh Romaine Lettuce with Caesar Dressing
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Rebecca Salad, Baby Greens with Walnuts, Dried Apricots, and Orange Dressing
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Soup of the Day, Chef’s Selection
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French Onion Soup, Gratinated with French Bread Toast and Emmental Cheese
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| Entrees |
Grilled Chicken Breast Caesar Salad
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Roasted Pork Tenderloin, Whole Grain Mustard Cream Sauce
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Angelhair Pasta, Fresh Basil, Diced Tomatoes
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Chicken Crêpe with Mushrooms and White Wine Sauce
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Stuffed Breast of Chicken with Green Peppercorn Sauce
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Sautéed Lamb Loin, au jus with Rosemary
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Sautéed Flat Iron Steak, Béarnaise Sauce
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Lamb Shank Braised in Red Wine Sauce & Demi Glace
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| Desserts |
Assorted Fruit Sorbet, Wafer
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Dark Chocolate Mousse with White Chocolate Shavings
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Vanilla Bean Ice Cream, Hot Chocolate Sauce and Wafer
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Grand Marnier Crepe with Fresh Strawberries
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Pear/Almond Clafouti, Vanilla Sauce
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Tarte Tatin, Vanilla Ice Cream, Apple Brandy Sauce
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Fresh Berries
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Crème Brulee with Fresh Raspberries
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| $42.50 Per Person |
Prices do not include beverages, sales tax and 20% gratuity
Due to market fluctuations, items cannot be guaranteed.
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