32 Three Course Lunches All lunches include rolls and butter, seasonal vegetable, freshly brewed coffees and an assortment of hot teas. Includes a choice of lunch starter, lunch side and dessert. Coffee is served tableside. Starters Lentil soup, bacon, vegetables, herbed olive oil Roasted tomato basil soup, grilled cheese crostini Truffle wild mushroom soup, smoked sea salt brioche crouton Butternut squash soup, herb oil Tortilla soup, tortilla crisps, pepper jack cheese Yukon potato-cauliflower soup, dill sour cream Romaine, Parmesan, herb croutons, Caesar dressing Romaine, tomato, cucumber, Kalamata olive, pickled red onion, feta cheese, red-wine oregano vinaigrette BLT spinach and frisee, blue cheese, smoked bacon, tomatoes, white balsamic vinaigrette Roasted Brussels sprouts, cauliflower, carrots, beets, curried-citrus yogurt dressing Entrées Herb Roasted Breast of Chicken Marsala Cream, mushrooms, onion & thyme Pan-Seared Filet of True North Salmon Arugula pesto, sweet peppers, olives and lemon zest Grilled Sirloin of Beef Rosemary port wine demi-glace Roasted Chicken Breast Achiote marinade, scallion salsa verde White Bass Medallions Gazpacho cocktail sauce, cilantro pesto
