Savory to Sweet

Lunch Menu-Fall

SPECIALTY MENU

SALADS AND SIDES:

Each dish serves approximately 12-15 guests.

Greens

Arugula with Roasted Gold and Red Beets, Blood Oranges, GoatCheese and
Pecans with Blood Orange- Sherry Vinaigrette
Field Greens with Dried Cranberries and Toasted Pistachios with White Balsamic Vinaigrette
Frisee and Watercress with Crumbled Chevre, Diced Bacon with Dijon Vinaigrette
Red Oak, Fennel, Oranges, Red Onion and Toasted Hazelnuts with Anise Vinaigrette
Butter Lettuce, Red Grapes, Maytag Blue, Candied Walnuts with Shallot Confit Vinaigrette
Spinach Salad with Tangerines, Red Onions and Pomegranate Vinaigrette
Traditional Caesar Salad with House Made Croutons, Anchovies, and Parmigiano-Reggiano
Build your own “Cobb” Salad: Field Greens with Poached Chicken, Avocado, Sharp Cheddar, Bacon, and Egg, and Tomato.  Creamy Red Wine Vinaigrette.
Field Greens, Pine Nuts, Goat Cheese and Honey Crisp Apples, Sherry Vinaigrette
Orange and Endive Salad with Maple-Chipotle Vinaigrette

Vegetables

Chickpea Salad with Mint, Red Onion, Tomato, and Coriander
Vine-Ripe Tomatoes with Pesto Marinated Cherry Stone Mozzarella
Haricot Verte with Slivered Almonds
Fall Panzanella with Butternut Squash, Mushrooms, and Chestnuts, Sage Vinaigrette
Salad of Grilled Asparagus and Balsamic Glazed Portabella Mushrooms
Salad of Grilled Eggplant, Zucchini, Summer Squash, and Red and Yellow Peppers
Citrus Marinated Beets with Walnuts, Goat Cheese and Chives
Chickpea Salad with Garden Peas, Cherry Tomatoes, Fried Prosciutto, Lemon Oil
Garlic Roasted Summer Squash, Zucchini, and Red Peppers
Gazpacho Salad: Cucumbers, Red Peppers, Yellow Peppers, and Gruyere
Zucchini Spears, Oven Roasted Cherry Tomatoes, Basil, Pine Nuts
Tomatoes, Smoked Almonds, Gorgonzola Cheese
Citrus Green Beans with Cherry Tomatoes, Goat Cheese
Mediterranean Roasted Vegetable Salad: Eggplant, Zucchini, Red Pepper, Radicchio, Arugula
Sesame Snow Pea Salad
Green and Yellow Wax Beans with Apricots, Almonds and Mint

Starches:

Tabbouleh
Oven Roasted Yukon Gold’s with Shallots and Balsamic Vinaigrette
Israeli Couscous with Dried Cherries, Almonds, Lemon-Parsley Vinaigrette
Roasted Carrots with Currants, Ginger, Garlic and Parsley
Israeli Couscous with Charred Asparagus and Lemon-Chive Vinaigrette
Penne, Pesto, Pine Nuts, and Peas
Maple Roasted Sweet Potatoes with Chives
Roasted Root Vegetables with Truffle Vinaigrette
Roasted Fingerling Potato Salad with Herb-Truffle Dressing
Penne with Spicy Italian Sausage, Oven Roasted Tomatoes, Arugula
Couscous Salad with Dried Fruits and Toasted Pecans

Meats and Seafood:

Shrimp Salad with Papaya, Mango, Red Onion, Lime, Coconut Cumin Dressing
Shrimp Salad with Fennel, Red Onion, Cilantro, Tomato and Garlic
Roasted Pepper, Portabella, and Rosemary Chicken Salad
Thai Red Curry Chicken Salad with Red Grapes and Scallions
Apricot Chicken Salad with Almonds, Dijonnaise Dressing
Curry Chicken Salad with Mango Chutney, Roasted Red Peppers, Chives
Rosemary Chicken Salad with Roasted Peppers, Portabella Mushrooms
Thai Chicken Salad with Carrots, Peppers, Mint, Basil, Peanuts Dressing
Chicken Salad with Blueberries, Goat Cheese, Thyme, Candied Pecans, Balsamic Dressing
Chicken Salad with Tarragon Mushrooms and Lemon-Lime Aioli
Thai Spiced Skirt Steak with Cucumber Salad

 
Other:

Bruschetta Bar: Served with your choice of three of the following spreads:
Fava Bean and Pecorino Puree,
Tuscan White Bean and Roasted Garlic Puree,
Tomato Fondue with Basil and Extra Virgin Olive Oil,
Black and Green Olive Tapenade,
Wild Mushroom Ragout Scented with Shallots, Garlic and Thyme
Seared Chicken Livers with Caramelized Shallots and Pancetta with Balsamic Glaze
 

PLATTERS:

Each dish serves approximately 12-15 guests.

 From the Sea:

Sweet Chili Glazed Whole Salmon over Vermicelli Noodle Salad
Salad Nicoise
Poached Shrimp with White Bean Salad Drizzled with Basil Oil
Grilled Halibut with Roasted Tomato Vinaigrette and Wilted Greens
Seared Sesame Tuna with Balsamic-Soy Soba Noodles
Herb Crusted Tuna Loin with Ponzu Sauce and Avocado Salsa
Grilled Mahi-Mahi over Tomato Concasse with Scallion Vinaigrette
Charred Shrimp and White Bean Salad with Bacon, Artichokes and Basil

Meat:

Chili Rubbed Flank Steak with Chunky Avocado Salsa
Garlic Glazed Sirloin with Grilled Asparagus and Beefsteak Tomatoes
Guajillo Seared Sirloin with Zucchini Calabacita
Sweet and Spicy Flank Steak with Jicama Slaw with Lime-Ancho Dressing
Coriander Crusted Sirloin with Fennel Slaw
Balsamic Glazed Flank Steak with Arugula, Roasted Tomatoes, and Parmigiana

Poultry ,Pork and Duck:

Roasted Pork Loin with Napa and Apple Slaw
Chipotle-Cranberry Pork Loin with Wild Rice Salad with Dried Fall Fruits
Romesco Glazed Pork Tenderloin with Rosemary Lime Potatoes
Pomegranate-Juniper Glazed Chicken over Shaved Fennel-Orange Salad
Tarragon Chicken over Herbed Roasted Parsnips and Carrots
Curried Chicken Breast on Bed of Couscous with Dried Fruits and Nuts in Pear Vinaigrette
Sage Roasted Chicken with Sweet Potatoes and Cipollini Onions
Grilled Chicken with Wild Rice Salad of Dried Cranberries, Apricots and Pecans
Seared Duck Breast with Ginger-Almond Green Beans Drizzled with Orange Vinaigrette
Hoisin and Lime Glazed Duck Breast with Ginger-Curry Sweet Potatoes
Fig and Blue Cheese Stuffed Pork Loin with Lentil Salad and Walnut Vinaigrette

SANDWICHES:

Meat Lovers:

Curry Chicken Salad:  With mango chutney, roasted red peppers, and field greens on Whole Wheat.
Turkey with provolone, artichoke hearts, lettuce, tomato & onion with pesto mayonnaise on Brioche.
Turkey, Bacon, Brie, Cranberry Sauce on Challah
Pesto Grilled Chicken with Fontina, Lettuce, Tomato and Roasted Aioli on French Roll
Italian Salami, Tomato, Arugula, and Olive Tapenade on Herb Focaccia
Turkey with fresh avocado spread, Muenster cheese, tomato & Russian dressing on Rye bread
Roasted Turkey, Gruyere, Lettuce, Tomato, Dijonnaise on Croissant
Roasted Turkey, Pesto, Sun dried Tomatoes, Mozzarella, and Lettuce on Brioche
Beef Sirloin with Mixed Greens, Red Onion, Tomato, and Horseradish Sauce on Brioche
‘Sloppy Joe’ Triple Decker: Turkey, Sirloin, Swiss cheese, Cole Slaw, Russian dressing Served on Rye
Spiced Flank Steak Sandwich, Portabella Mushrooms, Roasted Shallots and Gruyere
Prosciutto, Brie, Romaine, Tomato, Herbed Oil on Rosemary Focaccia
Chili Rubbed Sirloin with Tomato, Avocado, Grilled Red Onions, and Chipotle-Lime Sauce on Ciabatta 

From the Sea

Halibut: With shredded red cabbage with spicy avocado sauce.
Flaked Poached Salmon: With Cucumber, Dill and Citrus Crème Fraiche on Harvest Multigrain
Sesame and Soy Salmon with Shredded Bok Choy and Scallion Mayonnaise
Jerk Rubbed Salmon with Sliced Cucumbers, and Mango Sauce
Smoked Salmon, Lemon Cream Cheese, Cucumbers, Red Onion, Tomato on Pumpernickel
TLT:  Smoked Trout flavored with Lemon Mayonnaise, topped with
Lettuce and Tomato on Pumpernickel
Seared Ahi Tuna Wrap, Daikon and Napa Cabbage Slaw in Tortilla and Soy-Miso Dressing
Shrimp and Lobster Salad with Butter Lettuce on Classic White

Veggies

Brie & Avocado with Basil, Lettuce, Tomato, and Cucumber with Sun-Dried Tomato Pesto on a Croissant
Grilled Portabella with Fresh Mozzarella, Roasted Red Peppers, and Balsamic Vinegar served on Ciabatta
Garlic Hummus & Tabbouleh: Served with Roasted Squash, Red Onions and Red Peppers on Sourdough
Feta, Spinach, Tomato, Red Onion, Kalamata Olives, Herbed Oil on Baguette
Grilled Vegetables with Goat Cheese and Basil Pesto on Spinach Wrap

Open-Faced Sandwiches

We suggest 2 sandwiches per person.  Minimum order of 20 sandwiches (10 guests).

Blackened Chicken with Cajun Aioli with Plum Tomatoes and Cucumbers
Roasted Sirloin with Caramelized Onions and Horseradish Cream
Grilled Vegetables with Goat Cheese and Balsamic Glaze
Balsamic Portabella Mushrooms with Caramelized Onions and Arugula
Shrimp with Watercress, Radish and Chive Oil