Lunch Catering

• Salads

  • House Salad

    Mixed Greens, Tomatoes, Red Onions, Parmesan Cheese, Sliced Pecans with House Dressing

  • The Lettuce Wedge

    Served with Bleu Cheese Dressing & Crispy Bacon

  • Traditional Caesar Salad

    Hearts of Romaine, Served with Croutons, Anchovies & Garlic Parmesan Tuile

  • Spinach Salad

    Baby Spinach, Warmed Goat Cheese with Toasted Almonds, Sliced Purple Onions, Mushrooms, Hickory-smoked Bacon with a Warm Tangy Vinaigrette

  
  

  Accompaniments

  • Creamy Mashed Potatoes: Original, Garlic, or Herb

  • Broccoli Crowns

  • Vegetable Medley

  • Haricot Vert

  
  

  Entrees

  • Blackened Snapper

    Served with Julienne Cucumbers and Tomatoes, Fresh Cilantro and Rice Wine Vinegar

  • Braised Akaushi Short Ribs

    Braised in Veal Stock, Red Wine and San Marzano Tomatoes with Cannellini Beans

  • Pan-Seared Free Range Organic Chicken Breasts

    Served on Fettucini Pasta with Fresh Tomato and Parmesan Sauce

  • Mesquite-Grilled 8oz. Ribeye Oscar

    Served on Cheese Toast with Grilled Onions, Sliced Tomatoes and Topped with Hollandaise Sauce

  • Roasted Free Range Organic Chicken

    Stuffed with Articokes, Parmesan Cheese and Spinach

  • Herb Encrusted Snapper

    Topped with Tequila Butter

  • Chef Mark's Frito Pie

    Seasoned Ground Beef served on a bed of Chili Cheese Fritos and garnished with Lettuce, Tomato, Avocado, Cilantro, and Sour Cream

  • 10oz. Prime Rib

    Served with Au Jus, Horseradish Crème Fraiche

  
  

  Desserts

  • Chef Mark’s Crème Brulé

  • Amaretto Cheesecake Served in a Caramel Sauce

  • Valrhona Double Chocolate Brownies

  • Sorbet