Plated Luncheon
A SELECTION OF FRESH BAKED BREAD WITH FLORETS OF BUTTER & OLIVE OIL 1st Course ( SELECT ONE )
BABY GREENS SALAD
CLASSIC CAESAR SALAD
FRUIT CUP MARTINI
SPRING MIX, CUCUMBERS, CHERRY TOMATOES,
GARLIC CROUTONS &
CHEFS SEASONAL FRUIT DISPLAYED
RED ONION, CARROTS, ITALIAN VINAIGRETTE
SHAVINGS OF PARMESAN CHEESE
IN A MARTINI GLASS. FRESH MINT LEAVES
SHRIMP COCKTAIL
PENNE VODKA
COLD ANTIPASTA
WEDGE OF LEMON & ROBUST
RICH CREAMY PINK SAUCE
A SELECTION OF CURED MEATS,
COCKTAIL SAUCE (ADDITIONAL 7. PP )
PROVOLONE CHEESE, OLIVES AND CROSTINI
Lunch Course ENTRÉE SELECTION
( SELECT TWO )
CHEFS SELECTION OF SEASONAL VEGETABLE | HERB ROASTED POTATOES
BAKED ATLANTIC SALMON | ORANGE GINGER BEURRE BLANC. STUFFED FILET OF SOLE | BAKED WITH SPINACH. TOPPED WITH A LEMON BUTTER CAPER REDUCTION.
SLICED LONDON BROIL | CABERNET DEMI GLAZE. SWEET GRILLED PORK CHOP | TOPPED WITH A APPLE CHUTNEY GLAZE.
TUSCANY CHICKEN | ARTICHOKES, ROASTED CHERRY TOMATOES. FINISHED IN A LEMON & WINE SAUCE.
CHICKEN MILANESE | BREADED CHICKEN BREAST TOPPED WITH A COLD CRISP ARUGULA SALAD
VEAL MARSALA | MILK FED VEAL IN A RICH MARSALA MUSHROOM SAUCE
CHICKEN FRANCESE | LEMON, BUTTER & WHITE WINE
ALMOND CRUSTED MAHI-MAHI | MANGO GINGER RELISH
SKIRT STEAK | CHIMICHURRI SAUCE ( ADDITIONAL 10. PER PERSON )
EGGPLANT ROLLATINI | STUFFED WITH RICOTTA AND TOPPED WITH MARINARA. SERVED OVER LINGUINI
PENNE PRIMAVERA | TOSSED WITH SEASONAL VEGETABLES AND FINISHED WITH LIGHT OLIVE OIL
Dessert Course ( SELECT ONE ) N.Y. CHEESECAKE | TOPPED WITH WHIPPED CREAM & RASPBERRY SAUCE 3 TIER DISPLAY | MINATURE ITALIAN PASTRY & COOKIE DISPLAY ON EACH TABLE ORANGE OR LEMON SORBET I SERVED IN SHELL WITH FRESH SEASONAL FRUIT
Your Brunch Experience Includes
WHITE TABLE CLOTHS | CHOICE OF NAPKIN COLOR | HOUSE CENTER PEICES | PIPED IN MUSIC
WHITE GLOVE SERVICE | COFFEE, TEA, & SOFT DRINKS
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