Cold Entrée Selections
Jacaranda Tri-Salad Plate
Your choice of three salads. Choose from egg, tuna, chicken, crab, pasta or potato salads Garnished with fresh fruit and crisp lettuce
Grilled Chicken Salad Assorted fresh greens with a charbroiled chicken breast, tomatoes, egg wedge, cheese and fresh fruit.
Chicken Greek Salad
Romaine and baby lettuce combined with bell peppers, kalamata olives, tomatoes, cucumbers, feta and parmesan cheese mixed with Greek dressing and topped with chicken.
Cobb Salad
Diced chicken, crisp bacon, sliced eggs and chopped tomatoes on a bed of lettuce, garnished with avocados. Your choice of bleu cheese or ranch dressing.
Stuffed Tomato
Your choice of chicken, crab or tuna salad in a vine- ripened tomato. garnished with cheese, egg wedge and fresh fruit.
Jacaranda Melt
English muffin topped with your choice of fresh tuna, crab or chicken salad, tomato slice and cheese, baked and served with fresh fruit.
Chicken or Salmon Caesar Salad
Crisp romaine lettuce tossed in Caesar dressing, topped with croutons, and your choice of a grilled chicken breast or a grilled 5-ounce salmon fillet.
Oriental Chicken Salad
Diced chicken, Mandarin oranges, chow mein noodles and almonds tossed with mixed greens and sesame dressing.
Soup & Sandwich
A cup of Chef’s soup du jour. Your selection of roast beef, turkey, ham, tuna salad, or chicken salad on a croissant. Served with potato chips.
Hot Entrée Selections
All luncheon selections include rolls & butter, coffee, iced tea, lemonade and a dessert. Hot entrées include one selection each of potato or rice, and vegetable. All guests are served the same selection, regardless of entrée choices. All hot entrée selections are $XX per person and include a 20% service charge and 7% sales tax. Include a cup of soup du jour or a house salad with your entrée for an additional $1.75 per person
Chicken Chardonnay
Boneless breast of chicken lightly sautéed with mushrooms and finished with a Chardonnay Chicken Velouté.
Chicken Crepes
Two crepes filled with chicken and vegetables, baked until golden brown and topped with a light cream sauce.
Chicken Cordon Bleu
Boneless breast of chicken, stuffed with smoked ham & Swiss cheese.
Chicken Marsala
Boneless breast of chicken topped with a Marsala wine and mushroom sauce.
Vegetable Lasagna
Tender vegetables layered with Italian cheeses and pasta, then baked and topped with a rich cream sauce.
Quiche Lorraine
Eggs, cream, bacon and cheese all blended and baked to a golden brown. Served with fresh fruit.
Beef Burgundy
Choice cut beef slowly cooked in a mushroom wine sauce and served over pasta with choice of vegetable.
Pot Roast
Tender Braised Beef Round, sliced and topped with demi-glace.
Sliced Top Round of Beef
Sliced sirloin topped with mushrooms in a brown sauce.
Roast Pork Loin
Served sliced, and topped with brandied apples.
Baked Salmon
Fresh salmon baked and topped with dill sauce.
Baked White Fish
Fresh white fish breaded in sherried crumbs and baked to perfection.
Vegetable Selections
Green Beans Almandine
Glazed Carrots
Mixed Vegetables: Cauliflower, Broccoli, Carrots
Peas and Pearl Onions Sugar Snap Peas
Potato or Rice Selections
Baked Potato
Potatoes Au Gratin
Oven Roasted Potatoes
Steamed Parsley New Potatoes
Whipped Potatoes
Rice Pilaf
Wild Rice
Luncheon Dessert Selection
All luncheon entrées include one selection of dessert. All guests are served the same selection.
Traditional Desserts
Black Forest Cake Carrot Cake
Double Chocolate Cake Apple Pie
Key Lime Pie
Sherbet Strawberry or Chocolate Parfait
Chocolate Mousse
Specialty Desserts Additional $XX per person
Celebration Dessert Cup
Filled with chocolate Mousse and topped with fresh Berries
Ice Cream Pies Choice of banana split pie, cookies & cream pie, mud pie or turtle pie!
