The Lunda Room offers a daily lunch buffet Monday to Friday along with a menu of standard items. The following items will be featured the week of Monday, February 18 to Friday, February 22:
| Monday, February 18 |
- Garden Salad with Balsamic Dressing
- Chopped Romaine, Roasted Fennel, Fresh Tomato & Mozzarella Salad
- Broccoli Cheddar Frittata
- Prosciutto Wrapped Salmon
- Steamed Green Beans & Carrots
- Potato Dauphinoise
- Chocolate Peanut Butter Pretzel Bar
|
| Tuesday, February 19 |
- Garden Salad with Balsamic Dressing
- Roasted Apple, Craisins & Candied Walnuts with Maple Dressing
- Roasted Curry Chick Peas & Vegetables
- Chicken Stew Baked with Country Biscuits
- English Peas with Roasted Pearl Onions
- Smashed Potatoes with Sour Cream & Chives
- Strawberry Buckle
|
Wednesday, February 20
SODEXO VISITING THAILAND GLOBAL CHEF CREATED MENU
|
- Straw Mushroom Galangal Cream Soup
- Greens, Julienned Carrot & Red Bell Pepper, Fried Rice Noodle with Sesame Soy Vinaigrette
- "Som Tum" Fruit Salad
- Roti
- Beef Masamun
- Fried Fish in Sweet & Sout
- Pineapple Fried Rice
- Garlic Wok Fried Green Beans
- Sweet Sticky Rice with Ripe Mango
|
| Thursday, February 21 |
- Garden Salad with Balsamic Dressing
- Spinach Salad with Roasted Red Onion, Grape Tomatoes & Lemon Tahini
- Gnocchi Tossed with Roasted Grape Tomatoes & Goat Cheese
- Beef Brisket with Roasted Garlic Pan Sauce
- Sauteed Escarole & Roasted Red Peppers
- Herb Roasted Potato Wedges
- Classic Creme Brulee
|
| Friday, February 22 |
- Garden Salad with Balsamic Dressing
- Cole Slaw
- Beer Battered Cod
- Baked Cod
- Chef's House Vegetables
- Wild Rice with Roasted Corn
- Key Lime Pie Shooters
|
Monday through Thursday buffets are $10.50 per person. Friday Fish Fry buffets are $11.50 per person.
Click here for standard menu information.
The Lunda Room is open Monday to Friday, 11:30 a.m. to 2 p.m. For reservations and to go items, please call 414-288-3073. To book large parties and events outside hours of operation, please call Event Management at 414-288-7202.
Web Post: February 14, 2013
