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What’s For Lunch?
Executive Lunch
Light on Your Feet Lunch
On the Agenda Breakfast Selections
Dinner Menu
Hors d’Oeuvres
Brunch and Reception Services
One Entree 14.95 pp / Two Entrees 19.95pp / Three Entrees 24.95 / Four Entrees 31.95 pp includes assorted dessert and iced tea.
Teriyaki Glazed Salmon *
Fresh Salmon marinated in teriyaki, fresh ginger, spices and grilled to perfection. Garnished with lemon wheels and fresh Baby Dill
Stuffed Chicken Florentine
Marinated boneless chicken breast, stuffed with fresh spinach, herb garlic cheese and baked to a finish. Finished with a heavy cream reduction, white wine, parsley and spices.
Chicken Marsala
Sautéed Breast of chicken, finished in a marsala wine demi- Glace and fresh mushrooms.
Marinated Rib Eye
Hand cut rib eye marinated in our ET signature marinade. Tender enough for a butter knife.
Oven Roasted Pork Tenderloin *
Fresh Pork Loin seasoned to perfection, slow roasted to retain moisture. Finished with an orange demi- glace.
Tortellini Pesto
Fresh Tortellini, cooked and finished with pesto Sauce, white wine and pine nut reduction.
Ravioli Salmon Cream Sauce
This dish is sure to stimulate even the most discriminating palates. Fresh cheese ravioli finished with smoked salmon reduced in heavy cream and finished with a splash of Citrus Vodka.
Smoked Turkey Breast *
Slices of smoked turkey, topped with a cranberry apple demi- glace and apple slices.
Chicken Cordon Bleu
Seasoned boneless breast of chicken, stuffed with ham and mozzarella cheese. Then rolled in seasoned breadcrumbs and slowly baked to retain its moisture and flavor. Finished with a supreme sauce and a blend of cheeses. This dish will have you talking for days.
Grilled Chicken Breast *
Fresh Marinated grilled chicken Breast, grilled and topped with Tarragon butter, fresh garlic and white wine reduction.
Eggplant Parmesan
Freshly sliced Eggplant, egg washed and rolled in a seasoned Italian breadcrumb mixture, then fried golden brown. Next we fill it with ricotta, mozzarella asiago and Parmesan cheeses. Then a light layer of marinara and baked to the point of perfection.
Pasta Prima Vera *
Fresh seasonal vegetables, fresh garlic, basil, white wine and lemon zest sautéed in virgin olive oil. Served on a bed of freshly cooked Bowtie noodles. (Also available without pasta for Atkins diet)
Baked Ziti
Penne Noodles infused with marinara, ricotta, and fresh herbs and topped with mozzarella, Asiago and Parmesan cheeses.
Salisbury Steak
Start with ground beef, green and red sweet peppers, onions and herbs and spices, flame grilled and finished with a cabernet demi-glace.
Fried Chicken
This tried and true southern tradition needs no introduction. This ET Signature item comes with a warning, highly stimulating and addictive to your palate. Always moist and hot, try the spicy version if you're ready.
Cheeses Manicotti
Ricotta and a blend of cheeses, fresh herbs, garlic blended together and rolled in crêpes. Topped with our homemade marinara, mozzarella and parsley.
BBQ Pork *
NC pulled BBQ tender and moist served with hot and mild sauce. Also available chopped.
Jerk Pork Chops *
Center cut pork chops rubbed in jerk seasoning and marinated in beer. Grilled on an open flame and topped with orange zest. This island tradition will have everyone feeling the island breeze.
Vegetarian Lasagna
Layers of spinach, carrots, and béchamel sauce, onions, lasagna noodles and a blend of cheeses.
Shrimp Scampi *
Shrimp sautéed with fresh garlic and basil, finished in a white wine and lemon sauce.
Beef Stroganoff *
Fresh strips of beef, pan seared with fresh garlic, then slow cooked. Finished with fresh mushrooms, sherry wine, sour cream and blended with a brown sauce. No knife needed for this dish guaranteed tender.
Stuffed Flounder
Flounder fillet filled with seafood filling and herbs rolled together and finished with a creamy dill and lemon sauce.
Spinach and Chicken Manicotti
A delicate mixture of chicken, spinach, herbs and cheeses, wrapped inside crepes. Finished with a supreme sauce and topped with more cheese and baked
* Low Carb Diet Selections
Below are sides for the entrees listed above, for 2 meat entrees choose 2 items, for 3 or more entrees choose 3 sides. All entrees are accompanied with hot rolls, iced tea, and assorted desserts.
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Green Beans
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New Potatoes
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Spring mix salad and / balsamic vinaigrette
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Seasoned Steamed Broccoli
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Duchess Potatoes
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Tossed Salad
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Baby Carrots in a brown sugar and dill sauce
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Baked Sweet Potato
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Sliced apples
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Seasonal Vegetable medley
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Wild Rice
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Confetti corn
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Baked Potatoes
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Garden Peas
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Mashed Potatoes
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Fried Okra
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Rice Pilaf
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Baby green bean almandine
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Homemade Macaroni and Cheese
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Broccoli Casserole
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Baked beans
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Winter and Summer squash with onions sautéed and finished in a white wine butter sauce
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Jasmine Rice
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Confetti blend mix vegetables
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Loaded mashed Potatoes |
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Cabbage
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Sweet Potatoes casserole |
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Collard Greens
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Baked Sweet Potatoes
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Marinated Cucumbers and red onions
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Fried Squash
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Broccoli and cheese
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Marinated Mushrooms
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Grilled Vegetables
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Bowtie Pasta
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Broccoli and Baby carrots in butter, white wine, garlic and finished with grated parmesan
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