Plated Lunch
A $15.00 per person surcharge will be added to the menu price when the Guarantee is less than 20 guests. Select one item from each course to be served to all guests.
Served with Freshly Baked Breads and Butter; Freshly Brewed Regular and Decaffeinated Coffee; and an Assortment of Hot Teas and Iced Tea.
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Vegetarian (VEG) | Vegan (V) | Gluten-Free (GF) | Dairy-Free (DF) | Nut-Free (NF) | Contains Nuts (N) | Contains Dairy (D) | Kosher (K) | Halal (H)
Soups
with Garlic Cream and Pickled Ramp
with Citrus Olive Oil
with Hearts of Palm and Thyme Relish
with Smoked Paprika Chickpeas and Avocado Cream
with Focaccia Croutons and Goat Cheese
Salads
with Mint, Basil and Citrus Vinaigrette
with Baby Spinach, Feta Cheese and Lemon-Poppy Seed Vinaigrette
with Candied Walnuts, Blueberries, Red Onions and Champagne-Honey Vinaigrette
with Capers, Parsley, Almonds, Herbs, Maple Syrup and Lemon Oil
with Garden Vegetables and Balsamic Vinaigrette
Salad Entrées
with Mixed Greens, Grilled Chicken Breast, Cherry Tomatoes, Egg, Avocado, Blue Cheese Crumbles, Bacon and Creamy Balsamic Dressing
with Arugula, Grape Tomatoes, Green Olives, Sliced Red Onion, Grilled Corn, Parmesan Cheese and Creamy Lime-Avocado Dressing
with Romaine, Poached Shrimp and Scallops, Caesar Dressing with Anchovies and Croutons
Chicken Entrées
with Roasted Summer Vegetable Polenta Cake and Three-Way Tomato Chimichurri
with Warm Smashed Yukon Potato Salad, Asparagus, Applewood-Smoked Bacon and Chicken Gravy
with Parmesan Cheese-Baked Vegetable Tian and Putanesca Sauce
with Shallot French Beans, Dried Roma Tomatoes and Roasted Peewee Potatoes
Beef Entrées
with Whipped Buttermilk Potatoes, Green Herb Chimichurri and Pickled Hot House Cucumber
with Vegetable Succotash, Jumbo Prawn and Mashed Avocado
with Basil Pesto Butter, Panko Mac and Cheese, Baby Heirloom Carrots (supplement $5 per guest)
Seafood Entrées
with Spinach and Leeks, Warm Tomato and Herb Vinaigrette
with Artichokes, Tomato, Red Onion and Sweet Bell Pepper Pepperonata
with Angel Hair Pasta, Basil, Garlic and Teardrop Tomatoes
Vegetarian Entrées
with San Marzano Tomatoes, Zucchini, Spinach and Squash
with Mexican Cheese, Tomatillo Sauce and Pico de Gallo
with Honey-Barbecue Baked Beans and Brioche Bread Crumbs
Sweet Endings
with Crème Fraîche Bavarois and Raspberry Coulis
with Seasonal Fruit
Mango Passion Fruit, Raspberry and Coconut
Flourless Chocolate Cake with Milk Chocolate Mousse and Raspberry Coulis
with Seasonal Fruit and Champagne Syrup
with Amaretto Mascarpone Mousse and 70% Dark Chocolate
with Pistachio Crémeux and Mascarpone Chantilly