Seated Luncheon Menus

 

Seated Luncheon Menu One

Pre-Set Chopped Salad

Crisp Greens with Bacon, Chopped Tomato,

Avocado and Hearts of Palm with

Housemade Buttermilk-Herb Dressing

Hot Rolls to be passed at Table

Seated Luncheon

Southern-Fried, Free-Range Chicken Breasts

Rich Chicken Gravy with Herbs

“Smashed” Yukon Gold Potatoes with

Goat Cheese and Rosemary

Haricots Verts Salad in

Mustard Vinaigrette with

Toasted Pecans

Grilled Roma Tomato Half with

Rosemary Breadcrumbs

Dessert

Housemade Carrot Cake with

Ginger Cream Cheese Frosting

 

Seated Luncheon Menu Two

Asparagus Vichyssoise garnished with

Jumbo Lump Crabmeat, Lemon Creme Fraiche, and Chives

Passed Parker House and Orange-Pecan Rolls

Baked Chicken Salad with

Celery, Water Chestnuts, and Tarragon

with an Herbed Crumb Topping

Peeled Tomato Slice with

Roasted Corn Salsa

Haricots Verts in Sherry Vinaigrette

with Shaved Fennel and Red Peppers

Julienned Carrot Salad with Currants

Dessert

Hummingbird Cake

Espresso-Swirl Brownies

Chocolate-Dipped Strawberries