Font Size
Print View
luncheon Holiday

Holiday Luncheons
December 20th & 23rd.

Prix Fixe Menu
$ 29.00 per person + tax &
20 % Gratuity is added for your service

First Course Selections

Asparagus Bisque with Roasted Chestnuts
Beautiful creamy asparagus bisque with herbs spiked with roasted chestnuts
finished with a crème fraiche

Smoked Salmon Carpaccio
 Thinly sliced Carpaccio of cold smoked Norwegian salmon with tiny diced cukes & beet
 with baby greens drizzled with a light lemon thyme Chévre vinaigrette

Truffled Brussels
Fresh organic Brussels sprouts steamed and served in a light cream sauce drizzled with a truffle oil infusion and finished with house made seasoned bread crumbs

Traditional Caesar Salad
Crisp romaine tossed in a traditional recipe Caesar Cardini with imported Pecorino Romano and finished with crispy house made crouton

Park Avenue Potato Pancake
Seasoned with caramelized onion and a plethora of fresh parsley-pan browned and finished in the oven topped with a crème fraiche and bacon infused trout cavia Chicago Wedge Salad
Gorgonzola bleu cheese dressing, crispy bacon bits & dried cranberries

Pear Salad sings the Bleus
Beautiful Anjou Pears fanned with a smathering of beautiful Gorgonzola Bleu crumbles-
over a bouquet of baby greens tossed in organic bleu cheese vinaigrette - pan roasted pecans

Three Cheese Tortellini
light and delicious stuffed with ricotta, Pecorino Romano, & Parmesan
tossed in a light sauce of slow roasted tomato, fresh leaf basil, champagne & a splash of cream

Wine Selections

  • Chardonnay
  • Cabernet Sauvignon
  • Pinot Grigio
  • Merlot
  • White Zinfandel
  • German Riesling

Served with Entree

Entree Selections

Entrees are served with chef's choice vegetables

Beautiful Chicken
Organic Breast of boneless (no skin) chicken pan browned & oven roasted with Chablis and roasting au jus, leeks, parsley, and served in a sauce of pan juices and mascarpone cheese with paparadelle pasta

Crab Crêpes a lá  riche
House made crêpes with citrus and fresh herbs. . stuffed with Jumbo Lump Crab tossed in a light tomato & scallion butter - drizzled with a melted leek and champagne buerre blanc

Warm Autumn Eggplant Capresé
Fresh organic eggplant sliced and dipped in a light egg batter pan browned and stacked with fresh Mozzerella - drizzled with tomato basil marinara and shaved Pecorino Romano

Cider Seared Scallops
Jumbo Diver Scallops pan seared and finished with a reduction of local organic cider served in over potato pancake with greens salad tossed with a fresh lime vinaigrette & fresh mango salsa

Hawiian Butter Fish
Grilled fillet served atop grilled vegetable medley drizzled with a fresh clementine buerre blanc
garnished with our homemade mango salsa

Grilled Jumbo Shrimp
Wrapped in lean naturally smoked bacon & grilled over hardwood charcoal
served with Yam Gnocchi in a truffle cream sauce

Stuffed Tenderloin of Beef
Filet mignon stuffed with pot roasting vegetables, charcoal grilled served with bearnaise
and russet mash potato

Sweet Finish

Fresh Fruits & Berries

Warm Apple Cake

Island Coconut Tart
with key lime mousse

Crème Brulee
Carrot Cake
with cream cheese & honey frosting

Chocolate Loaf with Chocolate Mousse -
drizzled w/chocolate ganache &  strawberry