Brasserie 73 Lunch Banquet Menu
Menu & pricing are subject to change.
Caramelized Onion Soup with Melted Gruyere
Roasted Pear, Boston lettuce, & cashews w/ chardonnay Vinaigrette
Watercress & Belgian Endive Salad with radicchio &
Stilton blue cheese dressing
Mixed green salad with golden balsamic vinaigrette
Chard Prawn & Avocado Salad, Bermuda onion, Green papaya, & mango
Duck Confit Dumpling truffled moulard reduction
Portabella Carpaccio, shaved locatelli, capers, lemon drizzle, & white truffle oil
Apple-wood Bacon Wrapped Pork Mignon, chaucroute, potato galette, & cassis reduction
Escargot bathed in roasted garlic shallot sauce en croute
Seared Foie Gras, sauternes-dry fruit compote
Chili-Ginger Braised Boneless Beef Short Rib, saffron risotto, & haricot verts
Pan Seared Wild Rock Bass, potato-parsnip puree, fresh soybean, thyme lemongrass broth
Coq au vin - Braised free range chicken, sweet onions, fingerling potatoes, & wild Mushroom in white burgundy sauce
Pomegranate - toasted sesame salmon, pommes frites, spicy sautéed chard
Pan Seared Petit Filet Mignon whipped potato, sautéed spinach, portabella $4 up charge
Pot au fue - Assorted seafood in spicy saffron broth with aromatic vegetables & potatoes $4 up charge
Chef’s Daily Cheese course
Or
Choose from our dessert menu
Above three-course lunch banquet offerings are available at $25 per person
If you choose items with up charge, please add specified amount to the base price of $25
Dining rooms will be available on a first-come, first-serve basis. A dining room cannot be considered reserved until a deposit has been secured for a particular date. The tentative headcount will be required 5 days prior to the event: a billable headcount will be required 2 days prior to the event. Final pricing will be based on this headcount.
All groups larger than 15 people are required to secure their space with a deposit. All deposits are refundable up until 7 days prior to the scheduled event. All cancellations within 7 days of the event will result in the loss of the deposit. Deposits will be credited to the final total at the end of the function, with the remaining balance due the day of the event. Required deposits are based on the following schedule: Lunch: $100.00 Dinner $200.00
All groups 15~30 will have following choice:
One selection from first course
Two selections from entrée
One selection from third course
All groups 30 and above will have following choice:
Two selections from first course
Three selections from entrée
Two selections from third course
If you choose to bring your own dessert, you may choose two selections from first course for up charge of $4 per person. There will also be cake-cutting fee of $2 per person. We will ask for exact headcount for people choosing Petit filet Mignon & Lobster tail from the dinner offering. Prices do not include tax or gratuity. Added to the final total at 6% and 20% respectively.
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Executive Chef Robert Williams
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