woodlands luncheon menu

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Lunch is Served! All selections $19.95 unless otherwise noted. All luncheon selections include appetizer, entree, appropriate starch & vegetable, beverage and dessert. Appetizers: Medley of Fresh Fruit, Soup Du Jour or Tossed Garden Salad Entrees: Tarragon Chicken – Classic French dish consisting of aromatically fresh herbal tarragon, vermouth and cream sauce over pasta and rice. Parmesan Cheese Encrusted Chicken – Parmesan cheese breaded chicken breast, sautéed and served with an Italian herb beurre blanc sauce. Southern Fried Chicken in a Basket – Seasoned bone in chicken, fried crisp and served in a basket with krinkle cut French fries, creamy cole slaw and pasta salad. Walnut and Pesto Crusted Chicken Cutlet – Breast of chicken coated in walnuts, breadcrumbs and pesto sauce, baked until golden brown and served with buttered egg noodles. Chicken Broccoli Couscous – Simmered in a chicken broth with raisins, parsley and finished with toasted almonds. Chicken and Waffles – Roasted breast of chicken served with a savory golden brown waffle and a hot Dijon mustard cream sauce. Bacon Wrapped Meatloaf – Ultimate comfort food topped with crispy, hickory smoked bacon and served with what else, but flavored mashed potatoes. London Broil $20.95 – Marinated London broil grilled to perfection, thinly sliced and topped with a mushroom brandy sauce served with garlic mashed potatoes. Yankee Pot Roast $20.95 – Braised beef served with carrots, onions and potatoes. Beef Tips $ 21.95- Beef tenderloin tips sautéed with sweet peppers and onions de-glazed with burgundy wine & homemade bordelaise sauce served on a bed of basmati rice. Shrimp and Chicken Jambalaya $21.95 – Creole style, combining rice and vegetables along with chicken and Gulf Shrimp. Zests of Citrus Encrusted Fillet of Sole $21.95 – Encrusted with zests of lime, lemon, orange and grapefruit combined with herbal breadcrumbs. 6% tax & 20% service charge or waitress fees will apply to process. Chef fee $75.00 plus 6% tax (for stations only) Each chef serves approximately 50 people. Prices subject to change. September 2011 www.thewoodlandsresort.com 1-800-762-2222

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The Woodland’s Inn makes every event a special occasion. From our experienced planners and esteemed chefs, rest assured that every detail is crafted to make your unique experience unforgettable. Let us help you create the wedding/commitment ceremony of your dreams. From choosing the right musical entertainment to keep your guests dancing all night to dressing your reception tables with most exquisite bouquets, our dedicated staff will ensure that every detail of your day is picture-perfect. Special Occasions seem even more special at The Woodland’s Inn. Rely on our expert event planners to coordinate every aspect of your event, whether it’s a family reunion, a glamorous birthday party or a professional meet-and-mingle over cocktails and hors d’œuvres. From receptions to anniversary parties and more, the options are endless.

TRANSCRIPT

Page 1: Woodlands Luncheon Menu

Lunch is Served!All selections $19.95 unless otherwise noted.

All luncheon selections include appetizer, entree,appropriate starch & vegetable, beverage and dessert.

Appetizers:Medley of Fresh Fruit, Soup Du Jour or Tossed Garden Salad

Entrees:Tarragon Chicken – Classic French dish consisting of aromatically

fresh herbal tarragon, vermouth and cream sauce over pasta and rice.

Parmesan Cheese Encrusted Chicken – Parmesan cheese breaded chicken breast,sautéed and served with an Italian herb beurre blanc sauce.

Southern Fried Chicken in a Basket – Seasoned bone in chicken, fried crisp andserved in a basket with krinkle cut French fries, creamy cole slaw and pasta salad.

Walnut and Pesto Crusted Chicken Cutlet – Breast of chicken coated in walnuts, breadcrumbs and pesto sauce, baked until golden brown and served with buttered egg noodles.

Chicken Broccoli Couscous – Simmered in a chicken broth with raisins, parsleyand finished with toasted almonds.

Chicken and Waffles – Roasted breast of chicken served with a savory golden brown waffleand a hot Dijon mustard cream sauce.

Bacon Wrapped Meatloaf – Ultimate comfort food topped with crispy, hickory smoked baconand served with what else, but flavored mashed potatoes.

London Broil $20.95 – Marinated London broil grilled to perfection, thinly slicedand topped with a mushroom brandy sauce served with garlic mashed potatoes.

Yankee Pot Roast $20.95 – Braised beef served with carrots, onions and potatoes.

Beef Tips $ 21.95- Beef tenderloin tips sautéed with sweet peppers and onions de-glazed with burgundy wine & homemade bordelaise sauce served on a bed of basmati rice.

Shrimp and Chicken Jambalaya $21.95 – Creole style, combining rice and vegetablesalong with chicken and Gulf Shrimp.

Zests of Citrus Encrusted Fillet of Sole $21.95 – Encrusted with zests of lime, lemon,orange and grapefruit combined with herbal breadcrumbs.

6% tax & 20% service charge or waitress fees will apply to process.Chef fee $75.00 plus 6% tax (for stations only)

Each chef serves approximately 50 people. Prices subject to change. September 2011 www.thewoodlandsresort.com 1-800-762-2222

Page 2: Woodlands Luncheon Menu

Other Luncheon ConsiderationsCold Sandwiches – $13.95

Served on freshly baked bread or wrap with lettuce and tomato. (Not recommended for groups larger than 25)

Includes: cold pasta salad, pickle, dessert & beverage

Roast Turkey & Cheese ~ Classic Chicken Salad ~ Tuna Salad ~ Grilled Chicken Breast

Soup Du Jour and Half of a Sandwich - $13.95 Or

Soup Du Jour and Whole Sandwich – $16.95

Salads - $14.95Includes: rolls, flatbreads, butter, dessert & beverage

Chicken Caesar Salad – Crisp romaine tossed with our famous Caesar dressingtopped with sliced marinated chicken and croutons.

Grilled Balsamic Chicken – Marinated boneless breast of chicken served atopmixed greens and seasonal fresh vegetables.

Chinese Chicken Salad – Grilled chicken breast, napa cabbage, bean sprouts, romaine, carrots,orange slices, almonds and chow mein noodles served with citrus-sesame and hoisin dressing.

Mediterranean Greek Salad – Mixed greens, fresh vegetables, black olives, smoked chicken,hummus, and feta cheese served with a grilled pita wedge.

Cobb Salad – Sliced chicken, bacon, hard boiled eggs, tomatoes, avocado, cheddar cheese andmixed greens served with a vinaigrette dressing and topped with crumbled gorgonzola cheese.

Luncheon Dessert Selections

Vanilla “Brownie Bite” Sundae – Cookies & Cream SundaeWhoopie Pie – Apple Pie – Spumoni – Carrot Cake – Tiramisu Trifle – Chocolate Éclair

S’mores Ice Cream Sundae – Grilled Pound Cake with Chocolate GlazeStrawberries-n-Biscuit (Spring/Summer) Caramel Apple-n-Biscuit (Fall/Winter)

6% tax & 20% service charge or waitress fees will apply to process.Chef fee $75.00 plus 6% tax (for stations only)

Each chef serves approximately 50 people. Prices subject to change.

September 2011 www.thewoodlandsresort.com 1-800-762-2222