We begin our 29th season on April 1st, 2017! We look forward to serving you!


 Our menu changes tri-weekly.

This menu will run from April 1st thru April 20th. 


Your lunch begins with a flute of our Spiced Apple Refresher followed by an appetizer, entree with accompaniments, dessert and beverages for $22.95 plus tax.



Spring Potato and Garlic Chive Soup … new potatoes and sweet onion slowly simmered in a light broth, finished with cream and freshly snipped garlic chives. 


Brie en Croute… creamy Brie cheese baked in crispy phyllo pastry, served on a a bed of baby greens with sliced Honeycrisp apples and raspberry viniagrette. 


Scotch Bonnet Scampiplump shrimp stuffed with cheddar, cream cheese, bacon and scallions, dusted with Ritz crackers crumbs, baked and glazed with Scotch Bonnet Sauce.



Chicken Parmesan…tender boneless chicken breast dusted in Parmesan and panko, baked and served on a bed of orzo pasta with ribbons of fresh baby spinach, julienne sun dried tomatoes, parsley and lemon zest.  Accompanied by steamed asparagus with a splash of Lemon Buerre Blanc.


Salmon Soufflefresh flaked Atlantic Salmon blended with herbs, topped with sliced tomato and seasoned bread crumbs, baked into a light souffle and topped with lemony dill Hollandaise. Served with a salad of red leaf lettuce, Mandarin oranges, rings of purple onion and our own poppyseed dressing. 


*Entrees are accompanied by our bran muffins with golden raisins and walnuts*



The Nonesuch Kiss a baked meringue shell filled with jamoca ice cream, hot fudge sauce, toasted sliced almonds, whipped cream and a cherry. Our house specialty!


Strawberry Pinwheel Cake…moist white cake with strawberries, pecans and coconut enveloped by buttercream icing, served in a pool of strawberry sauce. 


Wild Berry Sorbet…light and refreshing, served with a gaufrette wafer. 




Water, Iced Tea, coffee, Hazelnut coffee, decaffeinated coffee, and a variety of hot teas. 


Check out our cookbook “Lunch at the Glitz”!