Lunch

lunch delivery

Lunch Delivery

One Entree Lunch Buffet

$11.95 Per Person (Service & Delivery Fees Additional), 10 Person Minimum

Includes disposable plates, cutlery, & napkins
  • One Entree (Please see below for Entree Selections)
  • Garden Salad with Two House Dressings
  • Vegetable Crudités with Roasted Red Pepper Dip
  • Seasonal Fresh Fruit
  • Bread & Butter
  • A Dessert OR Assorted Cookies & Brownie Bites
  • Add Mango Lemonade / Iced Tea for an additional $1.25 Per Person
  • Add Bottled Water / Sodas (Regular & Diet) for an additional $2.00 Per Person

Two Entree Lunch Buffet

$15.95 (Service & Delivery Fees Additional), 10 Person Minimum

Includes disposable plates, cutlery, & napkins

Pricing does not include service & delivery fees

  • Two Entree (Please see below for Entree Selections)
  • Garden Salad with Two House Dressings
  • Vegetable Crudités with Roasted Red Pepper Dip
  • Seasonal Fresh Fruit
  • Bread & Butter
  • A Dessert OR Assorted Cookies & Brownie Bites
  • Add Mango Lemonade / Iced Tea for an additional $1.25 Per Person
  • Add Bottled Water / Sodas (Regular & Diet) for an additional $2.00 Per Person

FISH SELECTIONS

DF = Dairy Free, GF = Gluten Free

Maple Brined & Smoked Salmon (DF, GF) (+$1.00 Per Person)

Filet of salmon brined in lemon, garlic, maple syrup and other flavorings. The fish is pan seared to a smoky finish, which creates a beautiful crisp glazed surface. Mango glaze.

Chinook Salmon in Four Peppercorn Crust (+$1.00 Per Person)

During his time as Executive Chef of the Heathman Hotel in downtown Portland, Oregon, this dish became a signature hallmark for Chef Tate. Salmon filets are topped with a mixture of garlic, lemon and black pepper, that when broiled, forms a savory crust. Served with a reduction of white wine and white wine vinegar seasoned with garlic, black peppercorns, shallot, fresh thyme and finished with Eberhard’s cream and butter.

Broiled Chinook Salmon with Roasted Yukon Potatoes & Grilled Vegetables (GF) (+$1.00 Per Person)

Fresh, Oregon coast salmon fillet broiled with lemon and fresh chives. Served on a bed of grilled seasonal vegetables, roasted Yukon potatoes. Seasoned with a light, basil vinaigrette.

CHICKEN SELECTIONS

DF = Dairy Free, GF = Gluten Free

Whiskey Chicken

Chicken breast dipped in seasoned flour then brushed with a light egg wash, then dipped again in a mixture of semolina and fresh herbs. Quickly browned in olive oil, the chicken is then flamed with whiskey and finished off in the oven. Note: most, but not all, of the alcohol cooks off during the process. Served in a sauce of mushrooms, ham, brown stock with a touch of Eberhard’s cream.

Chicken Cordon Bleu

Breast of chicken that is pounded flat then filled with a mousseline of ham, egg and swiss cheese. Dipped in a light egg wash, dredged in bread crumbs then sautéed. Served with a veloute volaille sauce.

Chicken Penne Pasta

A creamy sauce of mushrooms, bacon, tossed with Penne Pasta and sautéed spinach then topped with a Piccatta style lemon chicken breast. We finish this with many a good grate of black pepper and Asiago cheese.

Chicken, Cheese & Red Bean Enchiladas (GF)

To make them more vegetable friendly, a medley of sautéed squash, bell peppers, mushrooms, tomato, onions and red beans are included in these chicken enchiladas. Finished with a simmered red chili sauce and topped with pepper jack and cheddar cheeses.

Green Chili Chicken Enchiladas (GF)

Corn tortillas filled with chicken breast, sweet peppers, tomato, sour cream and almonds. Finished with a unique green picanté sauce made of fresh roasted peppers and tomitillos.

Chicken Picatta

Chicken breast pounded thin then dipped in seasoned flour then brushed with a light egg wash. Seasoned with fresh herbs and parmesan cheese then quickly browned in olive oil. The chicken finishes cooking in the oven and is then garnished with a lemon flavored sauté of onion, caper and mushroom.

Shanghai Honey Glazed Chicken (DF)

One of George’s signature delights. A special blend of oriental marinade and honey glaze over broiled lean chicken. Served atop a bed of oriental vegetables and lightly curried rice.

Sautéed Chicken with Polenta (GF)

Cubed breast of chicken marinated in dry marsala, sautéed in olive oil with mushrooms, ham & onion. Finished with a light cream sauce of marsala, basil & oregano. Served with polenta.

Chicken Sante Fe (GF)

Chicken seasoned with chili peppers, grilled and dressed with a smoky red enchilada sauce, finished with pepper jack and cheddar cheeses. Served over a bed of red beans and sautéed summer squash.

VEGETARIAN SELECTIONS

DF = Dairy Free, GF = Gluten Free

Vegetarian Lasagna

Hand made pasta layered with roasted vegetables, fresh tomatoes, ricotta, mozzarella and parmesan cheeses. The Bolognaise sauce is seasoned with oregano and perfectly finishes this dish.

Vegetarian Enchiladas (GF)

Corn tortillas filled with sweet peppers, tomato, sour cream and almonds. Finished with a unique green picanté sauce made of fresh roasted peppers and tomatillos.

Grilled Polenta with Smoky Tomato Ragu (GF) (Vegan upon request)

BEEF & PORK SELECTIONS

DF = Dairy Free, GF = Gluten Free

Classic Lasagna

Hand made pasta layered with roasted vegetables, fresh tomatoes, ricotta, mozzarella and parmesan cheeses. The Bolognaise sauce is seasoned with oregano and perfectly finishes this dish.

Smoke Roasted Pork Enchiladas in Red Chili Sauce (GF)

Slow roasted pork tenderloin seasoned with peppers and chilies, and wrapped in flour tortillas. Finished with a sauce of simmered dried Ancho chilies, tomato and just a touch of cocoa.

Beef Scotch Tenders Braised in Red Wine (DF, GF)

This is an unusual, but versatile cut of beef often used for sauerbraten or pot roast for its leanness. The beef is simmered slowly with hearty vegetables and a good brown stock. The strained stock is then reduced with a deep red wine and further thickened by a brown roux.

Beef in Marsala or Red Wine (GF)

Sliced top sirloin sautéed with mushrooms in a rich Marsala demi glace. Served on a bed of rice pilaf.

Classic Beef Stroganoff

A sauté of tender, cut top sirloin and mushrooms. Seasoned with red wine, garlic and onion, then served over hand made pasta. Dressed with a rich brown sauce touched with a taste of Eberhard’s sour cream.

Roast Pork Loin with Mustard Rosemary Crust (DF, GF)

This pork loin is seasoned with mustard, garlic and black pepper before roasting. Served on a bed of sautéed apples with a drizzling of seasoned pan juice from the roast.

**Delivery setup / pickup and service fees apply and are billed separately**