Lunch Banquet Menu

Choose 2 courses | $20/person
Choose 3 courses | $24/person

Salads & Soups Choose three

  • Classic salad with organic greens, apples, spiced walnuts and bleu cheese crumbles tossed in a sherry balsamic vinaigrette
  • Peppercorn Caesar salad with romaine and house-made croutons
  • House salad with organic greens and toasted pepitas tossed in our house raspberry vinaigrette, bleu cheese or ranch dressing
  • Hearty kale salad with roasted red pepper, barley, blueberries, and a tangy lemon vinaigrette
  • Cream of tomato basil soup
  • Soup of the day

Entrees Choose up to four
Non-pasta entrees Include vegetable and Classic mashed potatoes

  • Classic gulf blue crab cake with a smoked vegetable tartar sauce
  • Jägerschnitzel with Hudspeth Farm pork from Forestburg, Texas topped with a bacon mushroom gravy
  • Pan-seared farm-raised rainbow trout with sautéed fresh vegetables
  • Fresh breast of chicken with cheese stuffing
  • Grilled 8 oz chopped steak with mushroom bacon gravy
  • Grilled fresh vegetables onion, pepper, tomato, squash, zucchini, asparagus, mushroom, and garden vegetables in season, tossed in a chimichurri sauce
  • Vegetable Napoleon with layers of squash, zucchini, pepper, tomato, asparagus, and barley, with a rice wine vinaigrette
  • Asian-marinated, pan-seared salmon with a soy glaze
  • Radiatore pasta with applewood smoked salmon, tomatoes and capers in a white wine dill cream sauce
  • Chef Charles Youts’ feature entree

Desserts Choose Three

  • Vanilla bean créme brulée
  • Jalapeno apple cobbler with home-made vanilla ice cream
  • Lemon blueberry bread pudding with a white chocolate sauce
  • Beth Marie’s salted caramel ice cream or chocolate chip raspberry swirl ice cream
  • Warm peach pecan bread pudding with a Texas rum sauce
  • Texas sheet cake with Railean rum-spiced pecans and homemade vanilla ice cream
  • Seasonal sorbet
  • Home-made vanilla ice cream on a raspberry coulis