Plated Lunch
All Entrees Selections Include your choice of a Soup or a Salad and your selection of Dessert
Freshly Brewed Regular or Decaffeinated Coffees and Teas selections
Seared Marinated Sushi Grade Tuna
Napa Slaw-Carrots, Radish, Scallion, Bell Pepper, Cilantro Aioli
Grilled Petite Filet
Eggplant Caponata, Basil Mashed Potato
Palliard of Chicken
Roasted Parmesan Rosemary Fingerling Potatoes, Green Beans and Dijon Mustard Sauce
Crab Cake
Tomato, Red Onion, Marjoram, and Cucumber Salad, Spiced Yogurt Sauce
Pistachio Crusted Chicken Breast
Herbed Quinoia, Apricot Gastrique
Herbed Chicken Breast
Cumin Spiced Carrots and Ginger Agro Dolce
Hand Made Ricotta Cavatelli with Choice of Sauce
Tomato Basil, Basil Pesto , Mushroom Cream Sauce
SEASONAL INSPIRATIONS
Each Entree below will be paired with seasonal and local accoutrement appropriate for the time of year.
Grilled Atlantic Salmon
Seasonal Fish
Sautéed or Grilled Chicken
Seasonal Vegetable and Cheese Frittata served with Petite Salad
Organic, Free Range Chicken Breast
Lancaster Farm Raised Pork Tenderloin
Plated Lunch
Your choice of Soup or Salad
Soup
Winter (December – February)
French Lentil with Black Pepper and Parsley Croutons
Tomato White Bean with Pancetta and Rosemary
Creamy Cauliflower with Horseradish
Spring (March – May)
Roasted Vidalia Onion and Potato garnished with Pancetta
Gingered Carrot with Cilantro Crema
Chilled Spring Pea with Minted Mascarpone
Summer (June – August)
Creamy Corn Bisque with Marjoram
Chilled Gazpacho
Chilled Cucumber with Yogurt
Fall (September – November)
Butternut Squash with Amaretto
Creamy Mushroom with Sage
Roasted Fennel with Granny Smith Apple
Salad
Arugula, Radicchio, Fennel and Carrot Salad with Lemon Citronette
Classic Caesar Salad
Crisp Romaine, Creamy Parmesan, Croutons and Anchovy Dressing
Caprese Salad (Best served from June- September)
Tomato, Mozzarella, and Basil marinated with Olive Oil and Balsamic Reduction
Mixed Field Greens
Tomato, Cucumber, Red Onion and Black Peppercorn Dressing
Frisee Salad
Dried Cherries, Almonds, Goat Cheese and Orange Vinaigrette
Please choose one dessert selection
Apple Candied Walnut Tart with Cinnamon Whipped Cream
Chocolate Dome-simply put “chocolate heaven”
Fruit Tart with Apricot Glaze
Tiramisu-Classic Mascarpone Mousse with Espresso Soaked Lady Fingers
Lemon Tart- Pure Lemon Curd in a Buttery Shortbread
Opera Torte-Layers of thin Almond Sponge Cake soaked with Espresso, filled with Ganache and Coffee Butter Cream
Seasonal Fruit with Flavored Sweet Mascarpone
Valrhona Warm Chocolate Cake
Individual Cheese Cakes with Fruit
Seasonal Fruit Cobblers with Polenta Crust
Freshly Brewed Regular or Decaffeinated Coffees and Teas selections
Lunch Buffet
Create Your Own Buffet
Soup, Two Salads, Three Sandwiches, Chef’s Selection of Two Desserts
Soup Two Salads, Two Sandwiches, One Entrée, Chef’s Selection of Two Desserts
Soup, Two Salads, Two Entrees, and Chef’s Selection of Two Desserts
All Buffet Lunches include Brewed Starbuck’s Coffees and Tazo Teas
Seasonal Soup Selections
Winter (December – February)
French Lentil with Black Pepper and Parsley Croutons
Tomato White Bean with Pancetta and Rosemary
Creamy Cauliflower with Horseradish
Spring (March – May)
Roasted Vidalia Onion and Potato garnished with Pancetta
Gingered Carrot with Cilantro Crema
Chilled Spring Pea with Minted Mascarpone
Summer (June – August)
Creamy Corn Bisque with Marjoram
Chilled Gazpacho
Chilled Cucumber with Yogurt
Fall (September – November)
Butternut Squash with Amaretto
Creamy Mushroom with Sage
Roasted Fennel with Granny Smith Apple
Garden Salad Selections
Arugula, Radicchio, Fennel and Carrot Salad with Lemon Citronette
Caprese Salad (best served from June- September)
Tomato, Mozzarella, and Basil marinated with an Olive Oil and Balsamic Reduction
Frisee Salad
Dried Cherries, Almonds, Goat Cheese, and Orange Vinaigrette
Curried Wheat Berry Salad
Pineapple, Red Peppers, Scallion, and Cilantro
Green Bean Salad
Tomatoes, Shallots, and Dijon Vinaigrette
Fuscilli Salad
Asparagus, Lemon, and Toasted Pine Nuts
Seasonal Panzanella Salad
Grated Carrot Salad
Currants, Parsley and Lemon Honey Dressing
Fingerling Potato Salad
Radicchio, Greens, and Mustard Dijonaise
Ceci Ceci Bean Salad
Garbanzo Beans with Celery, Lemon, Parsley and Red Onion
Barley Salad
Oranges, Spinach, Walnuts, and Rosemary Vinaigrette
French Lentil Salad
Crisp Vegetables, Chives, and Champagne Vinaigrette
Napa Cabbage Salad
Carrots, Radish, Scallion, Cilantro, and Toasted Peanuts with Ginger Lime Dressing
Seasonal Pasta Salad with Seafood
Cold Sandwich Selections
Smoked Turkey, Swiss, Lettuce, Tomato and Pesto Mayonnaise on a Snowflake Roll
Curried Chick Pea Salad on a Multigrain Roll
Tuna Nicoise ~ Rare Tuna, Haricot Vert, Potatoes, Egg, Tomatoes, Anchovies and Olives on a French Baguette
Italian ~ Capicolla, Salami, Ham, Provolone, Tomato, Lettuce, Oregano, Oil and Vinegar on Herbed Foccicia
“PLT” ~ Pancetta, Lettuce, Tomato and Avocado on Brioche
Italian Style Tuna on a Multigrain Roll
Grilled Chicken Caesar Club ~ Grilled Chicken, Pancetta, Romaine Lettuce, and Caesar Dressing on a Snowflake Roll
Chicken Salad Veronique
Tender Chicken, Green Grapes, Celery, Pecans and Scallion on a Multigrain Roll
Grilled Eggplant Panino ~ Marinated Grilled Eggplant, Prosciutto, Gorgonzola Dolce and Arugula
Hot Sandwich Selections
Lancaster Style Ham and Brie with Honey Dijon Dressing on a French Baguette
Asian Spiced Salmon Cake with Avocado, Tomato, and Cilantro Pesto on a Petite Kaiser Roll
Grilled Cheese ~ Sharp Cheddar, Apples, and Bacon on Brioche
Cubano ~ Roasted Pork Loin, Ham, Swiss, Mustard, and Pickle on a Ciabitini Roll
Portobello “Milanese” Panino ~ Breaded and Fried Portobello Mushroom, Arugula, Parmesan, and Roasted Pepper Aioli
Fried Shrimp Po Boy~ Crispy Shrimp, Lettuce, Tomato, and Spicy Remoulade on a Club Roll
Chicken Panino ~ Grilled Chicken, Fontina, Spinach, and Fig Spread
Catfish Sandwich ~ Lettuce, Tomato, Cucumber and Spicy Creole Mayo on a Club Roll
Entrée Selections
Seared Marinated Sushi Grade Tuna
Napa Slaw ~ Carrots, Radish, Scallion, Bell Pepper, Cilantro Aioli
Crab Cake ~ Tomato, Red Onion Salad, Cucumber, and Marjoram Salad with Spiced Yogurt Sauce
Penne’s Hand Made Cavatelli with your choice of Tomato Basil, Basil Pesto, or Mushroom Cream Sauce
Pistachio Crusted Chicken Breast ~ Herbed Quinoa, Apricot Gastrique
Grilled Salmon ~ Cucumber Dill Salad with Horseradish Vinaigrette
Chicken Palliard ~ Roasted Parmesan Rosemary Fingerling Potatoes and Creamy Dijon Sauce
Grilled Marinated Medallions of Beef Tenderloin ~ Buttermilk and Chive Mashed Potato and Seasonal Vegetable
Dried Cranberry and Herbed Goat Cheese Stuffed Chicken Breast ~ Brown Rice Pilaf with Toasted Almonds and Rosemary
Vegetable Fromage Croquettes ~ Seasonal Vegetables, Paired with Chef’s selection of Cheese and served with a petite salad
All Pairings are subject to seasonal changes
Buffet Dessert Selections
Miniature Fruit Tarts
Carrot Cake with Cream Cheese Icing
Peanut Butter and Jelly Bombs with Sucre Cookie
Berry Shortcakes with Whipped Cream
Éclairs
Opera Torte
Seasonal Crème Brule
Chocolate Panna Cotta
Canoli Shooters
Chilled Seasonal Fruit Soup Shots
Vanilla Lavender Pot de Crème
Assorted Miniature Pastries
Chef’s Seasonal Special
Lunch Buffets
The Sansom Buffet
Seasonal Soup Selection
Mixed Greens with Tomato, Cucumber, Red Onion, and Black Peppercorn Dressing
Seasonal Pasta Salad with Seafood
Smoked Turkey, Swiss, Lettuce, Tomato, and Pesto Mayo on Snowflake Roll
Italian Style Tuna Salad on Multigrain Roll
Grilled Salmon, Cucumber Dill Salad with Horseradish Vinaigrette
Individual Cheese Cakes with Fruit
Lemon Tart
Tuscan Buffet
Seasonal Soup Selection
Arugula, Radicchio, Fennel, and Carrot Salad with Lemon Citronette
Ceci Ceci Bean Salad-Garbanzo Beans, Celery, Lemon, Parsley, and Red Onion
Italian Style Sandwich on Herbed Foccicia ~ Capicolla, Salami, Ham, Provolone, Tomato, Lettuce, Oregano, Vinegar and Oil
Chicken Palliard ~ Roasted Parmesan Fingerling Potatoes, Creamy Dijon Sauce
Penne Restaurant Ravioli du Jour
Ricotta and Chocolate Chip Filled Canoli Shooter
Chocolate Panna Cotta
French Fare
Seasonal Soup Selection
Frisee Salad ~ Dried Cherries, Toasted Almonds, Goat Cheese, and Orange Citronette
Fingerling Potato Salad ~ Radicchio, Greens and Dijonnaise
Chicken Salad Veronique ~ Chicken, Grapes, Celery, Pecans and Scallion on Multigrain Roll
Roasted Monkfish (spring-summer) or Bass (fall-winter) ~ Tomatoes, Zucchini, Lemon and Thyme
Sautéed Chicken Breast with Citrus Tarragon Sauce
Chocolate Mousse with Cinnamon Cream and Toasted Almonds
Fruit Tart with Apricot Glaze
The Mediterranean
Seasonal Soup Selection
Farfalle Salad ~ Spinach, Tomatoes, Cucumbers in Feta and Mint Dressing
Romaine Salad ~ Red Peppers, White Beans, Kalamata Olives, Portabella’s and White Balsamic Dressing
Curried Chick Pea Salad on Multigrain Roll
Warm Chicken Salad Provencal Style ~ Chicken, Eggplant, Tomatoes, Onion, Roasted Red Peppers, Goat Cheese
Grilled Marinated Flank Steak with Seasonal Vegetable Salsa
Herbed Chevre Filled Chicken Breast with Dried Cranberries
Brown Rice Pilaf with Toasted Almonds and Rosemary
Assorted Miniature Pastries
Fresh Brewed Starbucks Regular and Decaffeinated Coffee and Tea Selections
Email
Director of Catering
