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Plated Luncheon
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| Appetizers | ||
• Fresh Fruit Salad |
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| The following Entrée choices include: | ||
| • Choice of Salad, Chef’s Selected
Vegetables • Potato or Rice Pilaf, Rolls and Butter, Coffee • Tea and Decaffeinated Coffee |
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| Entrées | ||
| • Herb Crusted Baked Haddock, Fresh herbs and Lemon Beurre Blanc | ||
| • Scrod Piperade, Topped with Julienne Vegetables, Sliced Tomato and Feta Cheese | ||
| • Baked Stuffed Sole, with Seafood Stuffing and Herb Beurre Blanc | ||
| • Barker Broiled Swordfish also served Grilled with Herb Butter | ||
| • Grilled Marinated Chicken Breast with Brandy - Sage Sauce | ||
| • Macadamia Encrusted Breast of Chicken with Coconut, Citrus - Soy Sauce | ||
| • Herb Crusted Statler Chicken, Mushrooms, Pearl Onions and Burgundy Demi - Glace | ||
| • Charbroiled Prime Rump Steak with Mushroom Sauce | ||
| • Sliced London Broil with Wild Mushroom Sauce | ||
| • Charbroiled Sirloin with Ancho Herb Butter | ||
| • Petite Filet Mignon with Wild Mushroom Sauce | ||
| Desserts | ||
| • Vanilla Ice Cream with Fresh Strawberries or
Hot Fudge • Chocolate Mousse • Chocolate Fudge Cake • Barker Cheesecake with Strawberry Sauce |
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[Breakfast]
[Luncheon Buffet] [Buffet
Dinner ] [Seated Dinner]
[Food Stations] [Luncheon] |
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Telephone
781.545.6533
Toll Free 800.966.6533
Fax 781.545.0692 |
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