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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
Hot Lunch served buffet style
One entree 10.95 / Two entree 13.95 Served with appropriate starch and vegetables, rolls, tea and Assorted Dessert
Teriyaki glazed Salmon
Fresh Salmon marinated in teriyaki, fresh ginger, and spices and grilled to perfection.
Stuffed Chicken Florentine
First we start with a fresh boneless chicken breast, marinated in our secret recipe, next we stuff it with spinach, three cheeses, fresh herbs and baked to perfection. Finished with a heavy cream reduction with a splash of wine and fresh parsley.
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 Signature ET Marinade, tender enough for a butter knife.
Oven Roasted Pork Tenderloin
Fresh Pork Loin seasoned to perfection, slow roasted to retain all moisture and finished with an orange demi-glace reduction.
Tortellini Pesto
Fresh Tortellini cooked and finished with a light pesto, white wine and pine nut reduction.
Ravioli Salmon cream sauce
This dish is sure to stimulate even the most seasoned palate. Fresh cheese Ravioli finished with smoked salmon reduced in heavy cream and finished with a splash of Citrus Vodka.
Eggplant Parmesan
Fresh eggplant lightly breaded and fried, smothered between layers of ricotta, asiago, and Parmesan cheeses and topped with our homemade marinara. Baked to perfection with a topping of mozzarella.
Pasta Prima Vera
Bowtie pasta, sautéed with garden fresh veggies and fresh garlic, finished with fresh basil, white wine and a zest of lemon.
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