luncheon choices

Accompanying all Meals:

• Fresh breads from our Pâtisserie
• Garden Salad of fresh greens, tomato, cucumber, carrot & balsamic vinaigrette
• Coffee and Tea Service
• Chef' s Choice Dessert

choose two (2) Entrées

all luncheon entrées have a minimum of 5oz. protein

• Scrod Christopher

           fresh from the George’s Bank, baked in a cracker crumb crust with lemon beurre blanc sauce

• Chicken Française

              boneless breast of chicken dipped in a light egg batter with a lemon-butter sauce combining

              garlic and sweet vermouth

• Pecan Salmon

              pecan crusted Atlantic salmon sautéed and finished with maple beurre blanc sauce

• Rosemary Rubbed Sliced Sirloin

           served with chef's choice of potato, fresh seasonal vegetables and Bordelaise sauce

• Chicken Marsala with Wild Mushrooms

           boneless breast of chicken sautéed with herbs and served with a Marsala mushroom sauce

• Penne Pasta with Chicken and Sausage

           grilled chicken and Andouille sausage tossed with penne pasta in a lightly spiced tomato

               cream sauce