Executive Plated Meals

Chicken Caesar: Six ounces of grilled chicken breast, sliced and served cold on top of a bed of romaine lettuce with traditional creamy Caesar dressing, euro roll and sweet butter.

Sliced Beef Tenderloin and Caesar Salad: Six ounces of slow roasted rare sliced beef tenderloin served on a bed of romaine lettuce with Caesar salad dressing, euro roll and sweet butter.

Spinach and Shrimp Salad: Fresh spinach leaves with six ounces of shrimp, mushrooms, tomatoes, eggs and served with a choice of dressing, euro roll and sweet butter.

Chicken Pasta Salad: Six ounces of grilled chicken breast, sliced and served cold with tricolor pasta, black and green olives, blanched vegetables, tomatoes, Italian dressing, euro roll and sweet butter.

Poached Salmon Fillet: Baby field greens with six ounces of poached Atlantic salmon, tomatoes, red onions, pine nuts and served with a balsamic vinaigrette, euro roll and sweet butter.

Wedge of Brie with seedless grapes and melba toasts
Chef’s Choice of Dessert
Served with a rolled heavy weight dinner napkin and plastic cutlery
Peppermint