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Special Occasion Luncheon Menus
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Aug. 22-23 / Sept. 26-27 / Oct. 31-Nov. 1
Jan. 16-17 / Feb 20-21 / April 2-3 |
Elegant three course luncheons created and
served especially for you by our
Culinary Arts Student Chefs
$15.00 including tax
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ENTRÉES
Accompanied by our House Salad, freshly baked
rolls and butter, coffee, decaffeinated or iced tea
Your choice of:
SLICED TURKEY BREAST SANDWICH
Served on a pumpernickel roll with Gruyère
cheese and tomato chutney
CHICKEN PICCATA
Accompanied by a purée of root vegetables
POACHED SALMON FILET
Topped with lemongrass and sweet red pepper sauce, served with an artichoke frittata
DESSERTS
Your choice of:
CHOCOLAATE BREAD PUDDING
RASPBERRY CHOCOLATE TRUFFLE TART
BANANA CRÈME BRÛLÉE
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Aug. 28-30 / Oct. 2-4 / Nov. 6-8
Jan. 22-24 / Feb.26-28 / April 8-10 |
Sept. 4-7 / Oct. 9-12 / Nov. 13-15
Jan. 29-Feb. 1 / March 4-7 / April 15-18 |
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ENTRÉES
Accompanied by our House Salad, freshly baked
rolls and butter, coffee, decaffeinated or iced tea
Your choice of:
WHOLE WHEAT CLUB
Layers of lean meats and fresh cheeses, accompanied by our house made coleslaw
MINUTE STEAK DIJONAISE
Served with caramelized carrots and fresh shallots
ROULADE OF CHICKEN
Stuffed with braised wild mushrooms
DESSERTS
Your choice of:
BLACK FOREST TORTE
BRIE CHEESE FLAN
MILE HIGH LEMON TART
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ENTRÉES
Accompanied by our House Salad, freshly baked
rolls and butter, coffee, decaffeinated or iced tea
Your choice of:
ROASTED PORK LOIN SANDWICH
On a fresh baguette, with Havarti cheese, rosemary aioli and apple pear chutney
PEPPERED TOURNEDOS OF BEEF
Served with garlic mashed potatoes
SHRIMP AND BAY SCALLOP SAMBUCA
Enhanced with a dry vermouth sauce and fennel
DESSERTS
Your choice of:
CLASSIC NAPOLEON
CHOCOLATE TRUFFLE BROWNIE
MANGO ORANGE MOUSSE |
Sept. 11-14 / Oct. 16-19 / Nov. 27-30
Feb. 5-8 / March 18-21 / April 22-25 |
Sept. 18-20 / Oct. 23-25 / Dec. 4-6
Feb. 12-14 / March 25-27 / April 29-May 1 |
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ENTRÉES
Accompanied by our House Salad, freshly baked
rolls and butter, coffee, decaffeinated or iced tea
Your choice of:
ITALIAN SUB SANDWICH
A variety of meats and cheeses with salsa verde and eggplant caponata, presented on a fresh baguette
PEASANT PAELLA
Mixed shellfish and sausage with saffron rice
PETITE NEW YORK STRIP
Served with girlled endive lettuce
DESSERTS
Your choice of:
CHOCOLATE ÉCLAIR
LEMON AND ORANGE POUNDCAKE
DERBY PIE
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ENTRÉES
Accompanied by our House Salad, freshly baked
rolls and butter, coffee, decaffeinated or iced tea
Your choice of:
OPEN FACED NY SIRLOIN SANDWICH
On a crusty roll, with horseradish cream sauce and sweet potato salad
CHARRED ESCALOPE OF SALMON
Accompanied by a shallot ragoût
BRAISED CHICKEN
Served with a vegetable napolean
DESSERTS
Your choice of:
RASPBERRY PHYLLO POUCH
STRAWBERRY SHORTCAKE
HAZELNUT DELICE
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