36 Lunch Plated A l l pl At e d lu nch e s i nclu de f r e sh ly br e w e d c of f e e, de c A f f e i n At e d c of f e e, g ou r m et t e A s A n d ic e d t e A. 1 hou r se rv ic e. m i n i m u m of 25 gu e st s. choic e of on e sou p or s A l A d, on e e n t r é e A n d on e de s se rt. SALADS Heirloom tomato caprese, fresh mozzarella, aged balsamic pearls, EVOO, micro basil Portofino Caesar, cucumber-wrapped romaine, herb crouton, roasted baby tomatoes, Parmesan cheese Fresh garden greens, hot house cucumber, toasted red quinoa, honey-roasted carrots, heirloom tomatoes, aged white balsamic vinaigrette Baby arugula, watercress, yellow tomato, shaved Parmesan, preserved lemon, purple basil vinaigrette Spinach, candied pecans, smoked pork belly, quick pickled onion, Florida citrus supremes, bleu cheese dressing Iceberg wedge antipasto, Genoa salami, diced tomato, cucumber, fontina, Kalamata olives, artichoke heart, Italian dressing SOUPS Sweet littleneck clam chowder, smoked bacon Italian wedding soup, Parmesan cheese Classic minestrone, ditalini pasta Roasted chicken and tortilla, cilantro crema Broccoli and aged cheddar, focaccia croutons
