Lunch #1

  • Buffet Lunch

  • Mixed Field Greens with Sundried Cranberries Goat Cheese, Pecans and Raspberry Vinaigrette Chunky Chicken Salad With Grapes and Walnuts

  • A Vegetable Trio of Eggplant, Portobello and Red Peppers Petite Rolls

  • Dessert

  • French Apple Tart with Cinnamon Ice Cream

Lunch #2

  • First Course

  • Tomato-Basil Bisque With Parmesan Crisps

  • Main Course

  • Sliced Grilled Chicken Breast Over Baby Field Greens With English Stilton, Anjou Pears and Walnuts Dressed with Balsamic Vinaigrette

  • Dessert

  • Mango Sorbet With Fresh Black Berries Garnished With a Mint Sprig

Lunch #3

  • First Course

  • Cucumber and Avocado Gazpacho With Dill Weed

  • Main Course

  • Nicoise Salad with Grilled Ahi Tuna-Baby New Potatoes, Boston Lettuce, Tomatoes, Boiled Egg, Green Beans, Nicoise Olives and Capers Served with Lemon Herb Vinaigrette

  • Dessert

  • Mango Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

Lunch #4

  • Buffet Lunch

  • Mixed Field Greens with Sundried Cranberries Goat Cheese, Pecans and Raspberry Vinaigrette, Grilled Tenderloin of Beef With Horseradish Cream Rosemary Roasted Potato Salad, Platter of Grilled Summer Vegetables Petite Rolls

  • Dessert

  • Chocolate Bomb, Covered with Ganache, On a Pool of White Chocolate and Raspberry Coulis, Surrounded by Fresh Raspberries

Lunch #5

  • First Course

  • Two-Tone Vichyssoise With Sweet and Yukon Potatoes Garnished with Crème Fraiche and Chives

  • Main Course

  • Spinach Salad with Baby Spinach, English Stilton-Red Onion-Pinenuts, Sliced Boiled Egg and Warm Bacon Bits Dressing, Topped with Sliced Oven Roasted Chicken Breast

  • Dessert

  • Chocolate Mousse Dome Covered with Ganache, Surrounded by Fresh Berries In a Pool of Raspberry Coulis

Lunch #6

  • First Course

  • Two-Tone Chilled Champagne-Melon Soup, Garnished with Crème Fraiche

  • Main Course

  • Grilled Chicken Breast, Over Baby Greens and Bok Choy<

  • With Julienne Red Peppers, Jicama, Mandarin Oranges,
  • Macadamia Nuts, Crisp Wontons and Ginger, Sesame Dressing

  • Dessert

  • Lemon Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

Lunch #7

  • First Course

  • Two Tone Melon Soup, Cantaloupe and Honeydew Melon

  • Main Course

  • Grilled Chicken Breas Over Red Leaf and Belgian Endive Salad With Mangoes, Raspberries, Stilton Cheese, Walnuts With Balsamic Vinaigrette

  • Dessert

  • Lemon Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

Lunch #8

  • First Course

  • Mango Gazpacho

  • Main Course

  • Grilled Chicken Breast Over Baby Greens and Bok Choy With Julienne Red Peppers, Jicama, Mandarin Oranges

  • Macadamia Nuts, Crisp Wontons and Ginger Sesame Dressing

  • Dessert

  • Lemon Sorbet Served in a Martini Glass With Fresh Berries and Edible Orchids

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