Savory to Sweet

Lunch Menu-Spring/Summer

SALADS AND SIDES:

Each dish serves approximately 12-15 guests.

Greens:
 Field Greens, Medjool Dates, Goat Cheese, Blood Orange Vinaigrette
Watercress, Shaved Rhubarb, Orange, Goat Cheese, Strawberry Vinaigrette
Butter Lettuce, Red Grapes, Maytag Blue, Candied Walnuts with Shallot Confit Vinaigrette
Spinach Salad, Grapefruit Segments, Avocado, Charred Shrimp, Citrus Vinaigrette
Field Greens with Roasted Baby Carrots, Goat Cheese, Fried Shallots, Sherry Vinaigrette
Field Greens, Dried Cherries, Toasted Pistachios, White Balsamic Vinaigrette
Arugula, Salt Roasted Pears, Roquefort, Toasted Pecans, Port Vinaigrette
Traditional Caesar Salad with Shaved Reggiano and White Spanish Anchovies
Heart of Romaine, Toy Box Tomatoes, Shaved Pecorino, Olive Tapenade Dressing

Vegetables:
Grilled Asparagus with Prosciutto and Lemon Vinaigrette
Sweet Corn and Black Bean Salad
Panzanella, Basil Vinaigrette
Salad of Blanched Asparagus and Balsamic Glazed Portabella Mushrooms
Jicama and Cucumber Salad with Cilantro and Lime
Shaved Spring Vegetable Salad with Sherry Vinaigrette
Soba Noodles Salad, Miso Vinaigrette, Crisp Wontons
Israeli Cous Cous with Charred Asparagus, Lemon Vinaigrette
Heirloom Tomatoes, House Made Ricotta, Fresh Basil, Pesto Vinaigrette
Ribboned Cucumber Salad with Sweet Chili Sauce
Fava Beans, Oven-Dried Shitake Mushrooms, Lemon-Bacon Vinaigrette, Shaved Pecorino
Artichoke Confit, Lemon Scented Quinoa, Tomato Vinaigrette
Summer Succotash
Charred Tri-Color Baby Carrots over Herbed Quinoa, Toasted Hazelnuts
Grilled Zucchini and Summer Squash, Marinated Cherry Tomatoes
Summer Plum Tomatoes, Shaved Red Onions, Cracked Black Pepper, Chives
Antipasto Platter: Eggplant Zucchini, Summer Squash, Marinated Mozzarella,
Assorted Olives, White Anchovies, and Herbed Aioli

Meats and Seafoods:

Chinese Chicken Salad
Southwestern Chicken Salad with Creamy Scallion-Chipotle Dressing
Thai Red Curry Chicken Salad with Red Grapes, Frisee Salad
Curry Chicken Bang-Bang with Celery Root, Roasted Red Peppers, and Mango Chutney
Shrimp Salad with Fennel, Red Onion, Cilantro, Tomato and Garlic
Citrus Shrimp Salad with Orange, Avocado, Tomato, and Citrus Vinaigrette
Ginger Lemongrass Marinated Shrimp, Cucumbers, Picked Cilantro, Red Onions
Blood Orange- Scallop Seviche
Traditional Shrimp Seviche with Avocado and Tostados
Tropical Seared Scallops, Mango, Cucumbers and Red Onions
Grilled Squid Salad with Quajillo Chilies

Others:

Bruschetta Bar: Served with your choice of three of the following spreads:
Fava Bean and Pecorino Puree,
Tomato Fondue with Basil and Extra Virgin Olive Oil,
Black and Green Olive Tapenade,
House Made Ricotta Cheese, Toasted Pistachios, Drizzled Honey

PLATTERS:

Each dish serves approximately 10-15 guests.

From the Sea:

Chilled Slow Roasted Salmon with Lemon Caper Aioli
Chilled Slow Roasted Halibut with Sweet Peas and Morels
Honey-Dijon Glazed Salmon with Pickled Beets and Tarragon Salad
Sake Poached Salmon with Cucumber-Jicama Slaw, Ginger Vinaigrette
Grilled Halibut with Tomato Vinaigrette and Wilted Greens
Slow Roasted Halibut with Charred Corn and Tomato Salad
Flaked Poached Halibut, Vera Cruz Style, Anchovy Dressing
Poached Shrimp with White Bean Salad Drizzled with Basil Oil
Tropical Shrimp Salad
Seared Tuna with Balsamic-Soy Soba Noodles
Herb Crusted Tuna Loin with Ponzu Sauce and Avocado Salsa
Fennel Crusted Tuna, Italian Parsley, Orange and Radish Salad, Wasabi Crème Fraiche
Beet Cured Salmon, Tarragon-Lemon Spread, Pumpernickel Bread
Citrus Lump Crab Salad, Diced Tomatoes, Summer Corn, Avocado Mousse 

Meat:

Garlic Glazed Sirloin with Grilled Asparagus and Beefsteak Tomatoes
Rosemary Scented Sirloin over Steamed Green Beans with Orange Vinaigrette
Chili Rubbed Flank Steak with Avocado Salsa
Garlic and Herb Marinated Flank with Tabbouleh Salad, Red Pepper Coulis
Thai Spiced Skirt Steak with Cucumber Salad
Sirloin with Sweet Corn and Basil Salad

Poultry, Pork and Duck:

Jerk Chicken over Bed of Caribbean Slaw
Herb and Garlic Grilled Chicken, Black Eyed Pea Salad with Young Celery
Honey and Orange Grilled Chicken Breast with Basil, Pine Nut Citrus Cous Cous Salad
Lemon Scented Grilled Chicken with Morels, Asparagus, and Parmesan
Moroccan Spiced Chicken, Smoked Tomato-Eggplant relish, Apricot almond Cous Cous
Tandoori Roasted Chicken with Yogurt-Mint Dressed Chick Pea Salad
Charred Melon with Grilled Figs and Prosciutto
Grilled Honey Chicken Breast with Spring Pea-Mint Dressing
Asian-Spiced Duck Breast with Ginger-Chili Glaze, Three Cabbage Slaw

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

Rosette de Lyon, 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