March 2019 Luncheon Menu

Cash Bar + Beverage Station of Coffee Tea and Hot Water
 
Lunch Served: 11:45 am   
​  
Bread Basket with Whipped Butter

 
  Salad Course

Baby Red  Oak Leaf and Hearts of Romaine
with Champagne Vinaigrette


 Entrée Selection

Dover Sole Roll of Fresh Dover Sole, with Alaskan Crab
Meat and Creamy Spinach Pan Sautee
with Lemon Butter and Topped with Dill Cream Sauce

OR
 
Vegetarian Entrée
 
Teriayki Stir Fry

       
​Dessert Course
Chefs “Special” Choice


 Deadline for Reservations: Thursday, March 7, 2019 by 5pm.