Scheduled Lunch Menus
Served Weekly:
Classic Caesar salad with herb-marinated sundried tomatoes
Rotating Hot Food:
– Jan. 9th, 2026 –
Haricots verts amandine with brown butter and sliced almonds
Steamed rice pilaf with summer squash
Grilled eggplant with ratatouille ragu
Slow-braised beef short ribs
Roasted local seabass, lemon and tomato sauce vierge
Carving station: Slow-roasted turkey breast
– Jan. 16th, 2026 –
Balsamic, herb-roasted Roma tomatoes and gremolata
Grilled jumbo asparagus
Spaghetti a la Bolognese
3 cheese ravioli and a garlic butter sauce
Roasted branzino, lemon, olives, and capers
Carving station:
Slow-roasted prime rib and grilled Italian sausages
– Jan. 23rd, 2026 –
Provencal vegetable corn succotash
Baked potato bar
Magic Castle cream spinach
Garlic butter pan-roasted seabass
Herb and lemon roasted chicken
Carving station: Slow-roasted prime rib
– Jan. 30th, 2026 –
Roasted jumbo asparagus. (gf)
Garlic herb grilled artichoke. (gf)
Penne and sundried tomato pink vodka sauce
Balsamic marinated grilled tofu steaks (gf)
Gardein “chicken” parmesan, marinara sauce, and fresh basil
Carving station: Slow-roasted whole prime rib
– Feb. 6th, 2026 –
Garlic and Miso butter broccolini
Classic fried rice
Beef and vegetable stir fry
Sweet and sour roasted Atlantic salmon
Teriyaki grilled chicken
Carving station: Slow-roasted prime rib
– Feb. 13th, 2026 –
Summer squash Briami
Mediterranean basmati rice
Warm and soft fat pita, hummus, and Greek tzatziki sauce
Herb-roasted branzino, confit tomatoe,s and crumbled feta cheese
Lemon garlic chicken kabobs
Carving station: Slow-roasted leg of lamb
– Feb. 20th, 2026 –
Roasted Italian vegetables
Garlic butter heirloom fingerling potatoes
Linguini and aged Parmesan Alfredo sauce
Florentine-style chicken breast with spinach, mozzarella, and mushrooms
Roasted wild branzino cacciatore
Carving station: Slow-roasted whole prime rib
– Feb. 27th, 2026 –
Spanish rice and pinto beans
Seasonal vegetable medley
Hand-rolled mushroom enchiladas, sauce, and crumbled queso fresco
Chicken fajitas, bell peppers, onions, and flour tortillas
Roasted salmon “pescado ala vera cruzana”
Carving station: Grilled skirt steak with salsa verde
– Mar. 6th, 2026 –
Roasted broccolini and shallot butter
Mash potatoes
Forest mushroom and butternut squash stroganoff
Grilled chicken piccata
Classic Seafood Cioppino
Carving station: Leg of lamb
– Mar. 13th, 2026 –
BBQ roasted heirloom carrots and herb dressing
Garlic mashed potatoes
Cheddar cheese corn bread
Grilled Atlantic salmon and salsa verde
Balsamic BBQ baby pork ribs
Carving station: Grilled marinated beef tri-tip
– Apr. 3rd, 2026 –
Summer squash Briami
Mediterranean basmati rice
Warm and soft fat pita, hummus, and Greek tzatziki sauce
Herb-roasted branzino, confit tomatoes and crumbled feta cheese
Lemon garlic chicken kabobs
Carving station: Slow-roasted leg of lamb
– April 10th, 2026 –
Roasted Italian vegetables
Garlic butter heirloom fingerling potatoes
Linguini and aged Parmesan Alfredo sauce
Florentine-style chicken breast with spinach, mozzarella, and mushrooms
Roasted wild branzino cacciatore
Carving station: Slow-roasted whole prime rib
– April 17th, 2026 –
Haricot verts and shallot butter
Garlic noodles olio y aglio
Breaded chicken parmesan and marinara sauce
Creamy seafood stew and vol au vent puff pastry
Beef tenderloin braciola, red wine, tomatoes, and basil
Carving station: Slow-roasted leg of lamb
– April 24th, 2026 –
Sweet milk braised corn on the cob
Garlic mashed potatoes
Aged cheddar mac and cheese
Buttermilk fried chicken
Filet mignon “Salisbury” style
Carving station: Slow-roasted prime rib & Grilled bratwurst
Lunch Dress Code
Friday lunches are Members only from 11:00 a.m. to 2:00 p.m. for ages 21+, and the dress code is more relaxed
Gentlemen must be in khakis or slacks with a dress shirt, casual button-down, or polo shirt.
Ties, suit coats, and blazers are not required unless otherwise noted below
Ladies must be in a "summer" dress, skirt and dressy top, or slacks with a dressy top.
For both gentlemen and ladies, T-shirts will be accepted only if worn with a blazer or sports coat. Undamaged denim will be tolerated.
Sleeveless, ripped, or worn T-shirts will not be accepted. No inappropriate attire will be allowed. No shorts, tank tops, sandals, or flip-flops are allowed.
Questions? Comments? Email Executive Chef Ben