Thursday Luncheon Choices
- Grilled split chicken breast with melted goat cheese topped with gently sautéed roma tomatoes, red onions, and artichoke hearts finished with fresh lemon juice; served with jasmine rice and chef’s fresh vegetables.
- Cheese-filled tortellini tossed in a tomato cream sauce with sun-dried tomatoes, sautéed mushrooms; served with chef’s fresh vegetables.
Thursday Banquet Meal Choices
- Slow roasted beef with portabella mushrooms and roasted onions drenched in a port wine sauce. Includes garden salad, chef’s potatoes, chef’s fresh vegetables, rolls and butter.
- Curried rice and black bean stuffed portabella mushroom with balsamic apricot glaze and sugar snap peas with bell pepper. Includes garden salad, chef’s potatoes, chef’s fresh vegetables, rolls and butter.
Friday Luncheon Choices
- Seasoned sliced pork loin served with a maple mustard sauce, accompanied by Chef’s fresh vegetables and potatoes.
- Bowtie pasta in a light champagne sauce tossed with spinach, capers, olives, mushrooms, red onions, tomatoes and garnished with parmesan cheese; served with chef’s fresh vegetables.