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All lunches include rolls, butter, coffee, tea, vegetables, potato or rice and a choice of either an appetizer or dessert.

Garden Greens with Mixed Peppercorn Ranch Dressing with Herbs
Garden Greens with Raspberry Vinaigrette touched with Lemon Pepper
Old Country Vegetable Soup with Parmesan Croutons

Option One
Roasted Garlic & Onion
wrapped in Meat Sauce over Penne Rigate Pasta
finished with Italian Parsley, Romano and Mozzarella Cheese

Option Two
Sweet Chili Chicken Stir Fry
with Ginger over Steamed Rice

Option Three
Breast of Chicken
roasted with Mediterranean Herbs
finished with Plum Tomato Sauce

Option Four
Sautéed Breast of Chicken
with Grilled Bell Peppers touched with Bourbon
in a light Madagascar Sauce

Option Five
Greek Inspired Lemon Chicken
with Cracked Tri-Colour Peppercorns and Herbs
Baked with Feta Cheese and touched with a light Au Jus

Option Six
Gently Roasted Beef, English Cut
and finished with Julienne Jardinière

Option Seven
Prime Rib Sandwich
with Garlic Grilled 7-Grain Baguette
Garnished with Wild Mushrooms
and Julienne Sundried Tomatoes

Option Eight
Poached or Baked Filet of Canadian Salmon
on a bed of Julienne Root Vegetables
finished with a Tarragon infused Velouté Sauce

Lunch Desserts
Double Chocolate Mousse Cake with Fruit Salsa
Apple Strudel with French Vanilla Sauce
Carrot Cake with Amaretto Sauce
Chocolate Mousse drizzled with White Chocolate Ganache

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