Three course sit down lunch includes fresh baked rolls, appetizer, selection of main course,
dessert, unlimited champagne punch, soft drinks and coffee service.
Fresh Fruit & Cheese Display
Artisan Baby Green Salad
Tomato & Fresh Mozzarella Bruschetta
Quiche Lorraine and Small Salad
Penne, tomato concasse, roasted garlic, basil
Stuffed Clams Casino
Vol-au-vent, puff pastry cup with wild mushrooms and herbs
Shrimp Salad, roasted corn, cucumbers and cilantro ($2 pp Add)
Artisan Mixed Greens, sherry vinaigrette with goat cheese, grilled shrimp or blackened chicken
Pan Seared Salmon, baby spinach, beurre blanc sauce
Cheddar Crusted Cod, broccolini, saffron butter sauce
Berkshire Pork Loin, sweet potato fondant, seasonal vegetable
Seared Breast of Free Range Chicken, haricot vert, saffron potatoes
New Zealand Herb Crusted Rack of Lamb, potato sabonette, broccoli rabe, port wine sauce ($3 pp Add)
*Sliced Chateau Steak, yukon gold potato purée, baby carrots, red wine sauce
Braised Short Ribs, creamy polenta, root vegetables, bourbon au jus
Ginger Almond Tart Mirabelle
Apple Crumb Tartlet, whipped cream
Seasonal Fruit with scoop of sorbet
Chocolate Mousse, honey crystaline
Special Occasion Cake
Assorted Gourmet Cookie Platter on Each Table
35 guest minimum Private party room for four hours
$43 per guest Monday - Saturday, Lunch
Children 10 and under are ½ price
Prices subject to a 22% administrative fee and NYS sales tax. The administrative fee is used to offset the administration of the event. The fee is not a gratuity and will not be distributed to employees who provide service to the guests as such. Maitre d’ and staff gratuities (please distribute separately) are not included and are at your discretion. Suggested Maitre d’ Gratuity: $3-$5 per guest. Suggested Staff Gratuity: $3-$5 per guest.
Before placing your order, please inform your server if a person in your party has a food allergy.
*This menu item consists of or contains meat, fish, shellfish or fresh shell eggs that are raw or not cooked to proper temperature to destroy harmful bacteria and/or virus. Consuming raw or under cooked meats, fish, shellfish or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
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