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


  • 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


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