Sample lunch menus:

  • Pan seared scallops with bacon, chipolte lemon topping
  • Stuffed mini eggplant with rice and sausage
  • Champagne poached prawns over spinach grit cakes drizzled with sun dried tomato pesto
  • Barbecue peach salmon salad with herb croutons
  • Heirloom tomato and dill havarti salad with balsamic honey dressing
  • Edible flower salad with feta dressing and homemade chips
  • Warm shrimp and endive salad with mustard vinaigrette
  • Lobster salad with blood orange vinaigrette
  • Warm purple potato salad topped with poached eggs
  • Red wine braised chicken breast topped w/ swiss cheese over broccoli slaw
  • Julienne melon salad with strawberry vinaigrette and chopped mint
  • Fried green tomatoes with red and yellow pepper coulis