LUNCH BUFFET

Salads

 

                                      

Sugar Snap Peas and Petite Pois Salad

    tarragon and dill vinaigrette

 

                                  Raw Broccoli Salad

 avocado dressing 

 

Organic Yellow Beet and Red Oak Lettuce

Drizzled with pomergrante molasses

 

Starch

Fusilli Pasta

 wilted greens and basil pistou

 

Creole Style-Vegetarian Jambalaya

brown rice and okra

 

Arborio Paella

saffron, blistered baby tomatoes and fresh herbs

 

                                               Protein

Beef Involtini

focaccia and mushroom stuffing with sunday gravy

 

 

Smoked Paprika Rubbed Turkey Breast

Three onion relish

 

 

Roasted Rainbow Trout

Zataar dry rub, crispy fried leeks and tomato sauce