In-Betweens
Midday offerings are accompanied by coffee service, soft drinks, juices and chilled bottled water.
Choose strolling or seated luncheon services.
STARTERS
Exotic fresh fruit collection
Lettuce cups with grilled vegetables and Boursin cheese crostini
Vibrant fresh-cut vegetables served with garden herb yogurt dip
Savory cheese spreads with flatbreads and house made breads
ARTISAN SANDWICHES
Served with house-made barbecue kettle chips
Epicurean grilled cheese: Grilled brioche loaded with fig preserves and layers of Muenster, sharp cheddar and balsamic cheeses
P.L.T: Brazilian cheese bread, accented with curry aioli, and topped with crisp pancetta, leaf lettuce, and Roma tomato
Hearty turkey: Roasted turkey, red pepper and provolone with Dijon mustard, stacked on multi-grain baguette
FROM THE GARDEN
Roquefort & pear: Chilled green leaf lettuce, crisp pear, Roquefort cheese, avocado, and chopped pecans served with mustard vinaigrette
Traverse City: Baby field greens, dried Michigan cherries, crumbled ricotta salata, and Germack pistachios, tossed with cherry balsamic vinaigrette
SAY “CHEESECAKE”
Our signature cheesecake parfait collection
FROM THE BAKERY
Oven-fresh artisan rolls and savory herb butter
PLATED ENTRÉE
CHOOSE ONE:
Chicken strudel and Pantry salad: Hand-made strudel in white wine sauce accompanied by chilled baby spinach, crumbled Gorgonzola, grape tomatoes and pine nuts, tossed in white wine shallot vinaigrette, and warm zucchini salad
Salmon persillade and Idaho potato torta: Herbed parsley salmon with lemon wasabi beurre blanc and Idaho potato torta, plated with steamed haricot verts and bundled peppers
Leelanau Peninsula Blanc de Blanc chicken and Traverse City salad: Juicy breast of chicken in light wine sauce and Michigan morel mushrooms, along with fresh baby field greens tossed in balsamic vinaigrette and topped with dried Michigan cherries, crumbled ricotta salata, and Germack pistachios
Braised short rib: Boneless espresso barbecue braised short rib accompanied by jalapeno Asiago risotto cake and roasted vegetables
Veggie lasagna and Italian chopped salad: Freeform, made with herb ricotta, sautéed spinach, eggplant ragù and our signature heirloom tomato sauce, and crisp romaine and iceberg, Persian cucumbers, grape tomatoes, garbanzo beans, and shaved Parmesan drenched in herb vinaigrette
SWEET ENDING
Crème brûlée with fresh berries