PLATED LUNCH
Lunches are Accompanied by Rolls and Butter, Seasonal Vegetables
and Chef’s Selection of Rice, Potatoes or Pasta,
Freshly Brewed Coffee, Decaffeinated Coffee and The Ritz-Carlton Tea Selection
Menu Prices are Based Upon a Three Course Menu
Cold Appetizers
Marinated Cucumber Carpaccio and Pacific Crab Salad
Tomato Confit, Tarragon Infusion
Spiny Lobster Salad
White Bean and Roasted Red Pepper, Garlic Cilantro Emulsion
Chilled Marinated Sea Scallops
Mango Jicama Cilantro Salad, Citrus Reduction
Prosciutto Carpaccio
Haricot Vert Salad, Marinated Pear Tomatoes, Parmesan Crisp, Herb Essence
Citrus Marinated Shrimp
Spicy Pineapple Papaya Chutney, Basil Oil
Foie Gras Mousse
Red Grape and Almond Salad, Toasted Brioche, Port Reduction
Smoked Salmon Tartar
Tear Drop Tomato and Red Onion Salad, Herb Mix
Hot Appetizers
Lemongrass Crusted Diver Scallop
Basmati Rice, Green Curry Essence
Grilled Lamb Porterhouse
Balsamic Lentil, Humbolt County Goat Cheese
Vegetable Strudel
Cauliflower Purée, Broccoli Florets
Thai Spiced Prawns
Caramelized Mango, Coconut Risotto, Tamarind Reduction
Shredded Duck and Pappardelle
Mushrooms and Mascarpone
Vegetarian Potstickers
Julienne of Vegetables, Asian Five-Spice Sauce
Poached Lobster Medallion
Sauéed Spinach, Mushroom Ravioli, Tarragon Jus
Cold Soups
Avocado and Crème Fraîche Soup, Marinated Crab Salad
Pineapple Gazpacho Soup
Mango Mellon Soup, Mint Essence
Smoked Tomato Fennel Soup
Hot Soups
Lobster Broth with Crispy Dumplings and
Julienne of Vegetables
English Pea Velouté, Parmesan Polenta Cake,
Fried Leeks
Smoked Yellow Tomato Bisque,
Three Cheese Gnocchi
Thai Chicken and Coconut Soup
Lobster Bisque, Fine Armagnac
Roasted Roma Tomato and Fennel
Curried Cauliflower with Israeli Couscous
Puree of Woodland Mushroom,
Port Infusion
Cream of Spinach, Garlic and Potato
Salads
Trio of Tomato Tower
Fresh Ovaline Mozzarella, Micro Cilantro,
Two-Tone Balsamic Vinaigrette
Marinated Carpaccio of Tomato
Herb-Marinated Hearts of Palm, Pickled Red Onion Salad,
Micro Arugula, Garlic Black Pepper Vinaigrette
Baby Arugula and Frisée Salad
Grape and Hazelnut Relish, Hazelnut Balsamic Vinaigrette
Baby Spinach and Fresh Herbs
Red Onion, Granny Smith Apples, Blue Cheese,
Candied Walnuts
Sweet Pepper and Bocconcini Mozzarella
Olives, Rosemary Onion Croutons, Parmesan Tuille
Coriander Shrimp, Globe Artichoke and Fennel Salad
Red Pepper Confit and Cucumber Carpaccio, Lemon Thyme Infusion
Marinated Asian Spiced Duck
Bean Sprouts, Mango, Cilantro, Micro Tatsoi,
Spicy Plum Vinaigrette
Oven Roasted Mushroom
Frisée and Watercress, Goat Cheese Dust, Pickled Yellow Beet,
Sweet Garlic Herb Essence
Huntington Caesar
Roasted Roma Tomato, Kalamata Olives, Parmesan Tuille
Assorted Baby Greens
Poached Asparagus, Marinated Pear Tomatoes,
Daikon Sprouts,
Rice Wine Emulsion
Live Butter Lettuce
Marinated Red Onion, Crumbled Blue Cheese
Citrus Herb Vinaigrette
Cold Lunch Entrees
Grilled Chinese Chicken Salad
Bean Sprouts, Grated Carrots, Toasted Peanuts, Fried Wontons,
Hot and Sour Plum Vinaigrette
Citrus Poached Atlantic Salmon
Mango Pepper Slaw, Cucumber Carpaccio,
Citrus Cilantro Reduction
California Cobb Salad
Baby Romaine, Grilled Chicken, Tomato, Bacon,
Egg, Blue Cheese, Avocado, Herb Vinaigrette
Sushi Rolls
California Rolls, Spicy Tuna, Cucumber Rolls,
Pickled Sesame Cucumber Salad, Wasabi, Pickled Ginger
Hot Lunch Entrees
Orange and Cumin Marinated Breast of Free Range Chicken
Moroccan Couscous, Fire Roasted Vegetables
Capon Breast Stuffed With
Sun-Dried Tomatoes and Basil
Niçoise Mashed Potatoes, Natural Jus
Five-Spice and Plum Marinated Chicken
Pineapple and Raisin Rice, Sautéed Baby Vegetables
Pistachio Crusted Orange Roughy
Roasted Purple Potatoes, Langostino Butter
Poached Filet of Salmon
Artichoke Salsa and Creamy Olive Purée
Cinnamon Rubbed Pork Tenderloin and Carnitas
With Mashed Yams, Spinach and Chipotle
Deepwater Sea Bass and Steamed Manilla Clams
Chowder Vegetables, Clam Velouté
Garlic and Oregano Marinated Beef Tenderloin
Fingerling Potatoes, Green Asparagus, Port Essence
Beef Tenderloin au Poivre
Lyonnaise Potatoes, Green Peppercorn Sauce
Medallion of Beef and Mushroom Ravioli
Braised Greens, Smoked Tomato Demi
Penne Pasta, Steamed Chicken and Spinach
Tomato Garlic and Basil
Traditional Stir-Fry of Spring Vegetables
Zucchini, Squash, Bok Choy, Shiitake Mushrooms, Baby Corn,
Water Chestnuts, Cabbage, Carrot, Ginger, Garlic, Soy, and Sesame
available with Shrimp or Chicken
Combination Lunch Entrees
Roasted Beef Tenderloin and Lobster Tail
Pinot Noir Sauce and Drawn Butter
Sautéed Beef Medallion and Grilled Salmon
Lemongrass Demi and Ginger Butter Sauce
Seared Beef Medallion and Herb Roasted Sea Bass
Raspberry Port Essence
Grilled Veal Medallion and Rum Marinated Shrimp
Morel Cream and Opal Basil Butter
Herb Roasted Capon and Braised Shrimp
Cardamom Cream and Opal Butter Sauce
Roasted Thai Snapper and Sweetwater Prawns
Green Lentils and Raspberry Sauce
Miixed Grill of Lamb Chop, Filet Mignon and Jumbo Prawns
Savory Jus
Our Chef Will Select Two Seasonal Fresh Vegetables to Accompany Your Entrée,
Vegetarian Selections
Vegetarian selections are charged at the same price
as the highest priced entrée selected
Vegetable Stir Fry,
Chuka Soba Noodles
Asparagus Ravioli,
Grilled Vegetable Ratatouille
Portobello Ravioli,
Fricassee of Artichokes, Mushrooms,
Sun-Dried Tomatoes and Asparagus Tips, Tarragon White Wine Sauce
Steamed Quinoa, Braised Tofu
Baby Bok Choy, Pearl Vegetables
Sweet Hoisin Sauce
Herbed Parmesan Risotto
Mushrooms and Celery Root,
English Peas, and Truffle Oil
Lunch Desserts
Milk Chocolate Lemon Torte
Roasted Strawberry Sauce
Vanilla Crème Brûlée
Raspberry and Candied Almond Salad
Carrot and Hazelnut Cake
Ginger Ice Cream
Coconut Lime Mousse
Blackberry Coulis
French Apple Tart
Praline Ice Cream
New York Style Lemon Cheesecake
Blueberry Lavender Compote
Valrhona Mangari Chocolate and Raspberry Dome
Chambord Coulis
Fresh Fruit Tart
Whipped Vanilla Sauce
Almond Florentine Basket
With Exotic Sorbets
White Chocolate and Apricot Torte
With Candied Almonds and Brandied Vanilla Sauce