Lunch Menus

Sizzling Strips of Marinated Chicken tossed with Sweet Onion, Bell Peppers, Herbs and served with Flour Tortillas

Cumin Infused Rice; Black Beans Mexicali; Mixed Green Salad with Diced Tomatoes, Jicama, Bell Peppers, Shredded Cheddar, and Cilantro Lime Vinaigrette; Tortilla Chips, Salsa, and Pico de Gallo; Sour Cream, Shredded Cheese, Lettuce, Diced Tomato, and our International Hot Sauce Collection

(Replace: Chicken with Flank Steak for +$1.95 p/p) (Add: Guacamole for an additional +$1.50 p/p)

4 oz. Choice Cut Beef Tenderloin crusted with Rosemary and Garlic (GF)

Banana Fingerling Potatoes tossed with Shallots and Olive Oil (GF); Roasted Lemon Cauliflower and Broccoli

Penne Pasta tossed with Asiago, Sun-dried Tomatoes, Portabella Mushrooms, Red Onion, Chopped Parsley, and Quartered Artichokes

Roasted Red Pepper Garlic Cream Sauce & Fresh Tomato Sauce; Julienne Herbed Chicken; Classic Caesar Salad with Shaved Parmesan and House-made Croutons; Fresh Baked Baci Rolls with Butter; Pastry Chef’s assorted Petite Dessert Collection

Grilled Statler Breast of Chicken with Ham and Swiss Cheese

Roasted Red Bliss Potatoes, Fire Roasted Garden Vegetables; Radicchio, Green Leaf & Spinach Salad with Toasted Pine Nuts, Anjou Pears, Craisins, and Crumbled Gorgonzola served with Raspberry Balsamic Dressing

Herb Crusted Pork Loin with Cranberry Orange Glaze (GF)

Oven Roasted Red Bliss Potatoes (GF), Green Bean Medley with Roasted Shallots (GF)

Traditional Beef and Sausage and/or Vegetable Lasagna with Marinara Sauce

Seasonal Vegetable Medley, Garden Salad with choice of Dressings, Garlic Bread or Baci Rolls

Herbed Statler Chicken Breast with Crushed Tomatoes, Garlic, Kalamata Olives and Capers

Banana Fingerling Potatoes tossed with Thyme, Rosemary, & Oregano; Zucchini, Caramelized Onions and Roasted Tomato Sauté; Mixed Greens, Caramelized Walnuts, Strawberries, and Roquefort Crumbles with Champagne Vinaigrette

Statler Chicken Breast with a Marsala Sauce and Sautéed Mushrooms

Herbed Wild Rice, Chef’s Seasonal Vegetable Medley; Seasonal Greens Salad with Citrus Segments, Roasted Pine Nuts, Cucumbers, Green Onion and Balsamic Vinaigrette

Statler Chicken Breast with Calvados Sauce, Braised Apples, and Toasted Pine Nuts

Lemon, Garlic and Herbed Wild Rice; Garden Vegetable Medley; Chopped Romaine, Purple Cabbage, Broccoli, Red Onion, Edamame, Red Pepper & Cilantro served with Carrot Ginger Dressing

Bourbon and Maple Glazed Salmon (GF)

Roasted Seasonal Vegetables with Garlic Butter (GF), Asiago and Shallot Roasted Fingerling Potatoes (GF)

Braised Short Ribs with Balsamic and Red Wine (GF)

Maple Roasted Brussel Sprouts with Caramelized Chestnuts, Pancetta and Shallots (GF), Roasted Garlic and Cheddar Mashed Potatoes (GF)

Marinated Grilled Statler Chicken with an Apricot Cherry Chutney, Herbed Roasted Red Bliss Potatoes, Baby Carrots and Sugar Snap Peas with Ginger Glaze.

Roasted Beet Salad with Mixed Greens, Goat Cheese, Caramelized Walnuts in Red Wine Vinaigrette