April 22 - May 9
Your lunch includes an appetizer, entrée with accompaniments, dessert and beverages for a total of $38.95 per person
Kindly provide advance notice of any dietary restrictions, and we will do our very best to accommodate.
Appetizers
CELERY ROOT BISQUE
fresh and flavorful puree of celeriac finished with parsley-infused olive oil… trust us on this one!
FLORENTINE CORGETTE TART
ribbons of zucchini, spinach, and goat cheese folded into a light custard and baked in a savory crust and finished with ricotta lemon cream and pancetta.
HONEYED PRAWN POLENTA
honey-marinated shrimp, oven roasted and served over crisp pan-fried polenta, topped with currants, feta and a tangle of arugula in citrus vinaigrette.
Entrees
SPRING CHICKEN
a boneless skinless chicken breast oven-roasted under a parmesan crust, served over whipped potatoes with an herbed lemon-chervil cream sauce. Accompanied by freshly steamed asparagus and a drizzle of sweet pea puree.
SALMON EN CROUTE
moist salmon filet baked in phyllo pastry with dill Hollandaise sauce. Accompanied by a salad of red leaf lettuce, mandarin oranges, sliced purple onion, toasted walnuts and our house Poppyseed Dressing.
Desserts
NONESUCH KISS
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
HOMEMADE POUND CAKE
glazed with Demara sugar crystals and served with a dollop of whipped lemon curd mousse, garnished with fresh berries.
PANNA COTTA
a rich, silky vanilla creme served with raspberry coulis…garnished with a almond tuile cookie.
vegan options available upon advanced notice
Appetizers
CELERY ROOT BISQUE
fresh and flavorful puree of celeriac finished with parsley-infused olive oil… trust us on this one!
FLORENTINE CORGETTE TART
ribbons of zucchini, spinach, and goat cheese folded into a light custard and baked in a savory crust and finished with ricotta lemon cream.(can be served as an entree and accompanied by our Glitz salad!)
HONEYED PRAWN POLENTA
honey-marinated shrimp, oven roasted and served over crisp pan-fried polenta, topped with currants, feta and a tangle of arugula in citrus vinaigrette.
Entrees
SPRING MEDLEY
oven-roasted seasonal vegetables, served over whipped potatoes with an herbed lemon-chervil cream sauce. Accompanied by freshly steamed asparagus and a drizzle of sweet pea puree.
Desserts
NONESUCH KISS
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
HOMEMADE POUND CAKE
glazed with Demara sugar crystals and served with a dollop of whipped lemon curd mousse, garnished with fresh berries.
Please note that, while care is taken in the preparation of all gluten free items with consideration to cross-contamination risks, we do not have a dedicated gluten-free facility. Please be sure your server is fully aware of any allergy or intolerance.
Appetizers
CELERY ROOT BISQUE
fresh and flavorful puree of celeriac finished with parsley-infused olive oil… trust us on this one!
HONEYED PRAWN POLENTA
honey-marinated shrimp, oven roasted and served over crisp pan-fried polenta, topped with currants, feta and a tangle of arugula in citrus vinaigrette.
Entrees
SPRING CHICKEN
a boneless skinless chicken breast oven-roasted under a parmesan crust, served over whipped potatoes with an herbed lemon-chervil cream sauce. Accompanied by freshly steamed asparagus and a drizzle of sweet pea puree. (can be served with salmon instead of chicken)
Desserts
NONESUCH KISS
a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!
PANNA COTTA
a rich, silky vanilla creme served with raspberry coulis…garnished with a gluten free cookie.