November 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

Fresh Spinach salad with crisp, sugar-cured bacon, ruby red
grapefruit, shitake mushrooms and black sesame dressing



 Entrée Selection

Chicken a la Michelle with apricot glaze,
brie cheese and apple fricassee


OR
 
Vegetarian Entrée
 
Roasted Vegetable Platter with baby carrots, zucchini,
asparagus, red bells, baked potato, Portobello mushrooms,
and served with a butternut squash puree
 
      
​Dessert Course

Chefs “Special” Choice


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