Lunch

PLATED LUNCH

For the freshest ingredients, we have created menu selections based on the current season. Each selection includes 3 courses, featuring Chef’s choice salad or soup, as well as dessert and finished with coffee and tea service.


ENTREES 

Chili honey glazed chicken supreme   forest mushroom cream, sour cream spun potato puree, market vegetables, chicken veloute, cranberry glaze

10 Spice rubbed pork tenderloin  coconut carrot puree and wilted garlic spinach 

Wild and tame mushroom pappardelle  basil cream, parmesan, pangrattato

Maple glazed Atlantic salmon   roasted fingerling potatoes, market vegetables, scallion crema, basil oil

Atlantic fish and chips  tempura-fried haddock, fries, slaw, malt vinegar tartar, lemon

Vegetarian lasagna   spinach, ricotta, charred tomato sauce, roasted peppers, zucchini, mushrooms, pesto rose sauce, mozzarella, parmesan

Traditional turkey dinner  white and dark meat with dressing, sour cream spun potatoes, maple glazed carrots, cranberry sauce, rich gravy