Luncheon entree options

Salads       select 1


Winter Salad;
baby kale, arugula, spinach tossed with candied maple walnuts, crumbled goat cheese, pomegranate seeds, dried cranberries tossed with a fig vinaigrette
Classic Caesar; romaine, focaccia croutons, parmesan, creamy Caesar Dressing, with or without anchovies
Traditional Garden
; tomatoes, English cucumber, shredded carrots, red onion with your a creamy and vinaigrette dressings on the side
Roasted Pear & Gorgonzola; baby greens, spiced pears, Gorgonzola, candied pecans with apple cider honey vinaigrette
 
Entrees Select 2

Mahogany Short Ribs; boneless beef short ribs, slow roasted in red wine and root vegetables
Coffee Rubbed Flank Steak; kona coffee crusted grilled flank steak, accompanied by bleu cheese and balsamic glaze
Honey Brined Pork Tenderloin; grilled and served with apple cider reduction
Pesto Chicken Rollatini
; lightly breaded chicken breast stuffed with sun dried tomatoes, prosciutto and mozzarella, with a pesto cream sauce​
Maple-Bourbon Salmon; fresh Atlantic salmon lightly grilled & slow roasted, finished with a maple bourbon glaze (chef carved)
New England Haddock; lightly breaded with a lemon buerre blanc
Wild Mushroom Ravioli; porcini mushroom ravioli with herbed alfredo sauce topped with Ragout of mushrooms
Butternut-Sage Ravioli;
 finished with a sage brown butter sauce or Gorgonzola cream with fresh fried sage
Beef Tenderloin; seasoned and grilled to perfection with horseradish cream sauce (chef carved) $6 pp additional
Prime Rib Au Jus; encrusted with fresh herbs, slow roasted, served with roasting au jus (chef carved) $6 pp additional


Sides Select 2

Oven Roasted Potatoes, Garlic and Fresh Rosemary
Garlic-Parmesan Whipped Potatoes
Quinoa Pilaf of Cranberry & Almond
Traditional Pilaf of Rice
Roasted Root Vegetable
Green Beans Almandine
Grilled Asparagus with Lemon Butter
Sautéed Fresh Vegetables

The above is served with artisan bread and butter

$25 per person