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Scheduled Lunch Menus

Served Weekly:

New England Clam Chowder with applewood smoked bacon
Famous Magic Castle® Chili
Lane Mansion salad with marinated artichoke hearts
Classic Caesar salad with herb-marinated sundried tomatoes
Pastries Assortment • Fresh Seasonal Fruit and Berries • Chocolate Chip Cookies

Rotating Hot Food:

– Dec. 13th, 2024 –

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

HOLIDAY LUNCH WEEK

– Monday, Dec. 16th, 2024 –

Sauteed broccolini

Roasted forest mushroom

Garlic and herbs heirloom peewee potatoes

Chicken pot pie

Roasted branzino and basil cream sauce

Carving Station: Slow-roasted whole prime rib

 

– Tuesday, Dec. 17th, 2024 –

Garlic and miso butter broccolini. (gf)

Classic fried rice.  (gf)

Sweet and sour tofu

Plant base beef stir fry

Teriyaki cauliflower

Carving Station: Slow-roasted whole prime rib

 

– Wednesday, Dec. 18th, 2024 –

Roasted jumbo asparagus and sauce grebiche

Garlic and herbs heirloom peewee potatoes

Roasted balsamic and herb roma tomatoes

Ground lamb Irish shepherd’s pie

Roasted salmon and cajun n’duja cream sauce

Carving Station: Slow roasted turkey breast

 

– Thursday, Dec. 19th, 2024 –

Summer squash Briami

Mediterranean basmati rice

Warm and soft fat pita, hummus and Greek tzatziki sauce

Herb Roasted branzino, tomato puree and crumbled feta cheese

Lemon garlic chicken kabobs

Carving Station: Slow roasted leg of lamb

 

– Friday, Dec. 20th, 2024 –

Roasted Italian vegetables

Garlic butter heirloom fingerling potatoes

Linguini and aged parmesan alfredo sauce

Florentine style chicken breast with spinach, mozzarella and mushroom

Roasted wild branzino cacciatore

Carving Station: Slow-roasted whole prime rib

Hanukkah-Inspired Lunch Buffet

– Dec. 27th, 2024 –

In addition to our Friday Members Lunch staples (Magic Castle chili, clam chowder, Caesar salad, carving station, house-made cookies), mains, and sides:

 Deconstructed Magic Castle Holiday Salad - Tomatoes, Dried Cranberries, Pickled Red Onions, Poached Pears, Toasted Almonds, Apple Cider Vinaigrette & Whole Grain Mustard Dressing.

Slow-Braised Holiday Beef Brisket

Forest Mushroom Bourguignon

Pan-Seared Citrus Salmon - Lemon Beurre Blanc, Capers, Red Onions, Cured Egg Yolk & Chives

Garlic & Herb Roasted Heirloom Baby Potatoes

House-made Potato Latkes - Roasted Honey-Thyme Apples & Herb Sour Cream

Kugel Pasta

Sufganiyot- Stuffed with Chocolate Mousse & Raspberry Jelly

– Jan. 3rd, 2025 –

Whole jumbo herb roasted portobello mushroom

Buttermilk mash potatoes

Cauliflower gratin

House made turkey meatloaf

Roasted Branzino lemon piccata

Carving Station: Slow-roasted whole prime rib

– Jan. 10th, 2025 –

Roasted Italian vegetables

Garlic butter heirloom fingerling potatoes

Linguini and aged parmesan alfredo sauce

Florentine style chicken breast with spinach, mozzarella and mushroom

Roasted wild branzino cacciatore

Carving Station: Slow-roasted whole prime rib

– Jan. 17th, 2025 –

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

– Jan. 24th, 2025 –

Roasted broccolini and shallot butter

Mash potatoes

Forest mushroom and butternut squash stroganoff

Grilled chicken piccata

Classic Seafood cioppino

Carving Station: Leg of lamb

– Jan. 31st, 2025 –

BBQ-roasted heirloom carrots and herb dressing

Garlic mash potatoes

Cheddar cheese cornbread

Grilled Atlantic salmon and salsa verde

Balsamic BBQ baby pork ribs

Carving Station: Grilled marinated Beef Tri Tip

– Feb. 7th, 2025 –

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 & Grilled Italian sausages

– Feb. 14th, 2025 –

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

– Feb. 21st, 2025 –

Sweet milk braised corn on the cobb

Garlic mash potatoes

Aged cheddar mac and cheese

Buttermilk fried chicken

Filet mignon “Salisbury” style

Carving Station: Slow-roasted prime rib & Grilled bratwurst

– Feb. 28th, 2025 –

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

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

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