- First Course -

Petite Organic Garden Salad in a Citrus Vinaigrette with Candied Walnuts, Grapefruit Segments and Cherry Tomatoes

- Entree Course -

Oven Roasted Breast of Chicken with Yukon Gold Potatoes, Spring Vegetables, and a Wild Mushroom Reduction
or
Grilled Miso Glazed Atlantic Salmon Fillet with House-made Fettuccini, Seasonal Vegetables, and a Thai Basil Curry Pesto Cream Sauce
or
Grilled Black Pepper Rib Eye of Beef with Caramelized Onions, Potatoes au Gratin, and Seasonal Vegetables, served in a Classic Bordelaise Sauce
or
Roasted Rack of New Zealand Spring Lamb with Garlic Mashed Potatoes, Spring Vegetables, Leek Oil & Chinese Sweet Curry Sauce

- Dessert Course -

Vanilla Creme Brulee with a Tulip of Fresh Fruit
or
Lemon Curd Shortcake with a Blueberry Sauce and Chilled Sour Cream Sabayon

For more information on how we can help with your next event or copies of the Lunch Banquet Menus please email us or call (510) 525-8686.