Brasserie 73 Lunch Banquet Menu
Menu & pricing are subject to change.
Soup du jour
Misto salad
Spring mix tossed in golden balsamic vinaigrette, topped with tomatoes and cucumbers
Spinach Salad
Spinach and spring mix tossed in our signature cranberry vinaigrette dressing. Topped with candied walnuts, granny smith apples, goat cheese and dried cranberries
Caesar Salad
Traditional preparation of romaine lettuce, crouton, parmesan
cheese & creamy dressing
Petite Filet
Grilled petite filet mignon served with white truffle mashed
potatoes, grilled asparagus and topped with a bleu cheese
and bacon compound butter
Seafood Pot Au Feu
Sautéed shrimp, scallop, shellfish and salmon in saffron lobster broth with aromatic vegetables and potatoes
Salmon Filet
Poached Atlantic salmon served with Jasmine rice and finished with a tomato cucumber buerre blanc sauce
Crab Cake
Jumbo Lump crab cake on a bed of spring vegetable risotto
and lobster sauce
Coq au vin
Braised free range chicken, pearl onions, fingerling potatoes and wild Mushrooms in a burgundy sauce
Cheesecake with raspberry or chocolate sauce
Chocolate Crème Brulee
Granny Smith Apple Tart with French vanilla Ice Cream
Chocolate Mousse Cake
Crepe Suzette
Includes coffee, tea, sodas
All parties subject to 6% sales tax and 20% Gratuity
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 Shane Hallman
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