 |
|
SEATED LUNCHEON |
|
$24.96
per person |
|
Entree Choices |
|
1. Breast of Chicken Citron – grilled chicken breast served with
lemon-caper butter on a bed of marinated bowtie pasta, asparagus tips and sweet
peppers |
|
2. Fresh Fruit Plate with Chicken Salad |
|
3. Pan Seared Tilapia – with sherry saffron beurre blanc |
|
4. Pan Seared Chicken Breast Coq au Vin – zinfandel reduction
sauce with bacon, mushrooms and Cippoline onions |
|
5. Shiitake Mushroom and Sweet Onion Tart on a caramelized onion
cream sauce |
|
6. Jamaican BBQ Chicken on a bed of cheese grits with caramelized
onions |
|
7. Chicken Volavent – Puff pastry with chicken tenders in a white
wine mushroom cream sauce served with a medley of steamed vegetables |
|
8. Boursin Chicken – breast of chicken filled with boursin cheese
served with shiitake mushroom stock sauce |
|
9. Chicken Pommery – grilled breast of chicken with Pommery
mustard cream and mango chutney |
|
|
|
Dessert Choices |
|
1. Chocolate Espresso Paté with sabayon and raspberry sauce |
|
2. White Chocolate Cheesecake |
|
3. Fresh Strawberries with brandied whipped cream and puff pastry |
|
4. Coconut Sour Cream Torte with strawberry garnish5. Chocolate
Cup filled with macadamia nut brittle ice cream and caramel sauce |
|
6. Citrus Lemon torte |
|
7. Tiramisu with Kahlua sauce |
|
|
|
$27.96
per person |
|
The above selections of entrees and desserts along
with a house salad or cup of soup. |
|
Soup Choices |
|
1. Cream of Cauliflower |
|
2. French Onion Soup |
|
3. Cream of Broccoli and Smoked Yarlsburg |
|
4. Sweet Onion and Shiitake Mushroom |
|
5. Tomato Basil with Shrimp and Scallops |
|
6. Oriental Broth with julienne vegetables |
|
|
|
$29.96
per person |
|
Choice of House Salad or Soup (the soup choices
are a ny from the previous page or the following additional soups) |
|
Additional Soup
Choices |
|
1. Baked Potato Soup with bacon, cheese and chive garnishes |
|
2. Gazpacho (chilled tomato, cucumber and vegetables) |
|
3. Wild Mushroom Broth |
|
4. Scallop Chowder |
|
Entree Choices |
|
1. Pork Tenderloin – roasted and served sliced with Pommery
mustard sauce and mango chutney |
|
2. Chicken Wellington – chicken breast stuffed with boursin
cheese, wrapped in puff pastry and served with a truffled champagne –dijon cream
sauce |
|
3. Brie Chicken – breast of chicken filled with mushroom duxelle
and brie cheese served with shiitake mushroom and brie cream sauce |
|
4. Mushroom Ravioli – with roasted partabellas, rosemary
proscuitto and balsamic cream |
|
5. Chicken with Artichokes – lemon wine butter with capers over
mixed rice |
|
6. Chicken Delange – breast of chicken dressed in puff pastry
pillows with julienne vegetables and a leek chardonnay cream (can substitute
Tilapia) |
|
7. Chicken L’Orange – breast of chicken filled with herbed
sausage, mandarin oranges and walnuts, sauced with a Grand Marnier-Dijon cream |
|
8. Lemon Fettuccine with Shrimp, feta cheese and avocado in a
tomato-scampi sauce |
|
9. Marinated Duck Breast – seared and served with a raspberry
vinegar stock sauce and garnished with fresh raspberries |
|
10. Fresh Grilled Salmon – served with roasted pepper, pine nut
and crabmeat relish and finished with sherry vinaigrette |
|
|
|
Dessert Choices |
|
Any desserts from the previous listings. |
|
|
|
$32.96
per person |
|
Choice of House Salad or any Soup listed on the
previous pages |
|
Entree Choices |
|
1. Tempura Lobster Tail – with Thai chili sauce and stir fried
vegetables |
|
2. Lunch Filet – grilled tenderloin of beef served with a shallot
sauce |
|
3. New York Strip – grilled with fresh horseradish raspberry
sauce |
|
4. Tilapia Meuniere – pan sautéed tilapia, braised shallots,
capers and lemon butter |
|
5. Atlantic Salmon – seared and served with crab and white bean
ragout |
|
6. Orangery Crab Cakes – with smoked tomato coulis and Orangery
slaw |
|
7. Chicken Cordon Bleu – chicken breast coated in bread crumbs
and stuffed with rosemary ham and Swiss cheese sauced with two sauces; Madiera
stock sauce and Dijon cream |
|
Dessert Choices |
|
Any desserts from the previous listings. |
|
1. Chocolate Ganache with pecan caramel sauce |
|
2. Frozen berries with warm white chocolate sauce |
|
3. Crème Caramel |
|
|
|
Prices include French bread, tea and coffee and tax and gratuity. Miniature
muffins may be substituted for French bread for and additional charge of $1.00
per person. |
