Indulge

THE LUNCHEON MENU I

The possibilities behind the creation of the perfect menu are endless.

Sample menus are shown to give you ideas and can be used, but the fun is in creating a menu specifically for you.

Menu

Egg Pie I

Garden summer squash, zucchini, red onion and feta in a light flaky crust. 

Egg Pie II

Bits of slab bacon, diced plum tomatoes, and swiss cheese in a light flaky crust.

Kale Pecorino Salad

Baby curly kale tossed with finely shredded Pecorino, slivered almonds, and tossed in a lemon vinaigrette.

Cheese Plate

A variety of Jasper Hill cheese, crackers, fresh fruit, and nuts.

Spinach Artichoke Dip

Spinach and artichokes mixed with garlic, sour cream, mayo, and a blend of cheeses.

Roasted Red Pepper Crostini

Toast points topped with a mix of roasted red pepper, feta, scallions, and olive oil.

Mini Reubens

A petite version of a classic. Rye bread, shaved corned beef, sauerkraut, thousand island dressing, topped with swiss cheese and baked in the oven.

Homemade Potato Chips

Served with homemade french onion dip.

  • Savory chicken wings fried to crunchy perfection, seasoned with parmesan , chives, and green onion for a flavorful dish.

    Appetizer Menu II

    Served with your favorite toppings

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  • Luncheon cheeseboard with swiss and aged cheddar, gourmet crackers, fresh grapes and strawberries.

    Appetizer Menus III & IV

    Much more than salad on a bun

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  • Crunch homemade potato chips topped with sea alt and cracked pepper.

    Luncheon Menu II

    Served with your favorite toppings

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  • Luncheon cheeseboard with swiss and aged cheddar, gourmet crackers, fresh grapes and strawberries.

    Luncheon Menu III

    Much more than salad on a bun

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