Plated Lunch

our plated lunch 39.
this option entitles you to our chef’s selection of fruit and cheese in our lounge, followed by (1) salad, and a choice of (3) entrees for your guests in our dining room

salad selection

rocket arugula
tossed with roquefort, green apples, candied pecans, and red onion in a cider vinaigrette

chop salad
with romaine, endive, radicchio, red onion, chick peas, cucumber, vinegar peppers and parmigiano with a red wine vinaigrette

roasted beet salad
baby spinach, roasted beets, goat cheese and walnuts with a blood orange vinaigrette

classic caesar salad - green garden mix salad

entrée selection

mezza salata (add shrimp 6.)
penne, spinach, arugula, mozzarella, tomatoes, fresh basil and shaved pecorino with lemon and extra virgin olive oil

penne bolognese
traditional bolognese with fresh pecorino cheese

wild mushroom porcini ravioli
roasted porcini, portobello, shitaki, oyster, wood ear and black trumpet mushrooms with a sprinkle of mozzarella, thyme and rosemary

golden bronzed seared sea scallops 8.
served with a mascarpone cheese, sweet corn, asparagus and pancetta risotto

grilled salmon
served over vegetable couscous topped with a fresh dill cream sauce

seared sesame tuna
with julienne vegetables and shiitake mushrooms, tossed in a teriyaki glaze over soba noodles topped with sriracha aioli

herb roasted bell and evans chicken
with a red bell pepper, green onion, jalapeno, sweet corn, cilantro and lime zest bean salad over baby spinach

seasoned sliced sirloin
with truffle fingerling potatoes and grilled asparagus

roasted center cut filet mignon 8.
black angus filet served with mashed potatoes, sauteed spinach and a port wine meuniere sauce