Plated Lunch

our plated lunch 35.

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

rustic kale salad
with gigande beans, grapefruit, toasted garlic, ciabatta croutons, shaved parmesan, olive oil and fresh lemon

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 5.)
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 2.
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
over cranberry farro or spicy three bean salad

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 mango, red bell peppers, green onion, jalapeno and cilantro served with fresh spinach, avocado and cilantro-lime dressing

seasoned sliced sirloin
with truffle & parmesan fingerling potatoes and grilled asparagus

roasted center cut filet mignon 8.
black angus filet served with truffle fingerling potatoes and grilled asparagus and a port wine meuniere sauce