Lunch Party Menu
The Minneapolis
Lunch at $16.00 Per Person
INCLUDES A SODA, ICED TEA,COFFEE OR LEMONADE
Choice of Starter
GUEST MAY CHOOSE ONE OF THE FOLLOWING AT THE TIME OF THE EVENT
Pulled rotisserie ith roasted tomatoes, crispy tortilla strips, toasted cumin, avocado and queso fresco
Tossed with house champagne-dijon vinaigrette, topped with diced tomatoes, julienne carrots and daikon
Choice of Four Entrees
HOST WILL PRE-SELECT FOUR ENTREES FROM WHICH THE GUESTS MAY CHOOSE AT THE TIME OF THE EVENT
Hot pastrami, sautéed onions, and swiss cheese on toasted sourdough bread with horseradish mustard on the side, served with steak fries or tavern chips
Served atop mashed potatoes with sautéed green beans and a light demi-glace, topped with crispy buttermilk onions
Mixed greens and butter lettuce with feta, fresh oregano, cucumber, tomato, kalamata olives and garbanzo beans tossed with balsamic vinaigrette
Certified Angus burger with house spices served on a brioche bun including choice of two toppings, with tavern chips or steak fries
Substitute a garden burger or a grilled chicken breast for no additional charge
Toppings: avocado slices, raw jalapeños, sautéed red peppers, sautéed mushrooms, sautéed onions, three-pepper bacon, american, pepper jack, dill havarti, gorgonzola, swiss, or white cheddar
Pulled rotisserie chicken, three-pepper bacon, dill havarti, mixed greens and a basil & sundried tomato aoli served on foccacia bread with steak fries or tavern chips
Hot pastrami, sautéed onions, and swiss cheese on toasted sourdough bread with horseradish mustard on the side, served with steak fries or tavern chips
The Chicago
Lunch at $20.00 Per Person
INCLUDES A SODA, ICED TEA,COFFEE OR LEMONADE
Choice of Starter
GUEST MAY CHOOSE ONE OF THE FOLLOWING AT THE TIME OF THE EVENT
Pulled rotisserie ith roasted tomatoes, crispy tortilla strips, toasted cumin, avocado and queso fresco
Tossed with house champagne-dijon vinaigrette, topped with diced tomatoes, julienne carrots and daikon
Chopped romaine tossed in creamy caesar dressing, topped with shaved pecorino romano and garlic herb croutons
Choice of Four Entrees
HOST WILL PRE-SELECT FOUR ENTREES FROM WHICH THE GUESTS MAY CHOOSE AT THE TIME OF THE EVENT
Hot pastrami, sautéed onions, and swiss cheese on toasted sourdough bread with horseradish mustard on the side, served with steak fries or tavern chips
Slow cooked, herb rubbed half chicken with a light chicken jus, served with mashed potatoes and grilled asparagus
Served atop mashed potatoes with sautéed green beans and a light demi-glace, topped with crispy buttermilk onions
Pasta sheets layered with butternut squash, baby spinach, ricotta and mozzarella, finished with spicy tomato sauce
North atlantic salmon topped with ancho chili-pecan glaze, served with a red quinoa rice blend and sauteed green beans
Togarashi seasoned or sesame seed encrusted, seared and served sliced over soba noodles, daikon, jicima, carrots, tomatoes, Napa cabbage, scallions, beets and wasabi peas with a dried cherry miso vinaigrette
The Great Northern
Lunch at $28.00 Per Person
INCLUDES A SODA, ICED TEA,COFFEE OR LEMONADE
Choice of Three Appetizers
HOST WILL PRE-SELECT THREE APPETIZERS WHICHWE WILL SET UP BUFFET STYLE AT THE TIME OF THE EVENT
Button mushroom caps sautéed in madeira wine, stuffed with garlic herb cheese and drizzled with port wine reduction
With seasonal vegetables and a roasted jalapeno aioli
Pan fried pork dumplings served with a soy ginger dipping sauce
Creamy mix of spinach, artichoke hearts, pecorino romano and cream cheese served with griddled pita
Pulled rotisserie chicken or grilled red peppers, mushrooms and onions with white cheddar in a flour tortilla
Parsley encrusted goat cheese, white cheddar, blue cheese and swiss with a variety of fresh seasonal fruit and a cracker assortment
Choice of Starter
GUEST MAY CHOOSE ONE OF THE FOLLOWING AT THE TIME OF THE EVENT
Pulled rotisserie with roasted tomatoes, crispy tortilla strips, toasted cumin, avocado and queso fresco
Tossed with house champagne-dijon vinaigrette, topped with diced tomatoes, julienne carrots and daikon
Chopped romaine tossed in creamy caesar dressing, topped with shaved pecorino romano and garlic herb croutons
Choice of Four Entrees
HOST WILL PRE-SELECT FOUR ENTREES FROM WHICH THE GUESTS MAY CHOOSE AT THE TIME OF THE EVENT
Hot pastrami, sautéed onions, and swiss cheese on toasted sourdough bread with horseradish mustard on the side, served with steak fries or tavern chips
Slow cooked, herb rubbed half chicken with a light chicken jus, served with mashed potatoes and grilled asparagus
Served atop mashed potatoes with sautéed green beans and a light demi-glace, topped with crispy buttermilk onions
Pasta sheets layered with butternut squash, baby spinach, ricotta and mozzarella, finished with spicy tomato sauce
North atlantic salmon topped with ancho chili-pecan glaze, served with a red quinoa rice blend and sauteed green beans
Spicy buffalo chicken tenders served over crisp romaine lettuce tossed in bleu cheese dressing with celery, carrots, tomatoes, and bleu cheese crumbles
8 oz. Beef sirloin with mushroom demi-glace served with mashed potatoes and sauteed green beans