Lunch Served Menu

Lunch Served Menu

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Catering for Scranton and the Surrounding Areas.

 

Luncheon Selections

14.95 per person. All entrées include fresh baked rolls, coffee, tea, soda, Iced tea, lemonade.

Soup or Salad

  • Choose One

    Maryland Crab Bisque

    Manhattan Clam Chowder

    New England Clam chowder

    Soup du Jour

    Garden Salad

    Caesar Salad

Entrees

Each entrée is served with appropriate potato and vegetable.

  • Broiled Orange Haddock

    Haddock broiled to perfection. Served with a light herb butter

  • Baked Stuffed Chicken

    Breast of boneless chicken stuffed with celery dressing and topped with brown gravy

  • Cavatelli Primavera

    Homemade cavatelli and fresh vegetables tossed with a creamy Alfredo sauce

  • Chessy Dill Orange Haddock

    Fresh Haddock in a creamy dill sauce topped with New York cheddar cheese and baked to a golden brown

  • Seafood Stuffed Crepes

    Delicate crepes stuffed with a filling of scallops, shrimp and crab. Topped with a seafood cream sauce

  • Sautéed Chicken Strips

    Fresh chicken breast sautéed in a garlic and wine sauce

  • Roast Stuffed Pork

    Roasted pork loin stuffed with fresh herbs and breadcrumbs

  • Chicken Franchais

    Chicken tenders dipped in egg and sauteed. Covered in a hollandaise sauce.

  • Baked Manicotti

    Pasta tubes stuffed with ricotta and Parmesan cheese and Italian herbs and spices. Baked in our homemade tomato sauce and topped with melted mozzarella

Dessert

  • Choose One

    Chocolate Mousse

    Ice Cream

    Rice Pudding

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Minimum of 20 guests for Scranton location,
minimum 25 guests for Pittston location,
minimum 30 guests for off premise facilities.

On premise gratuity 20% of total bill or $50 per server, whichever is greater.
Off premise 25% of bill or $75 per server, whichever is greater

A $25 kitchen service fee will be applied to all parties.

* Tax and gratuity not included
Prices and packages listed on our website are subject to change at any time. Please contact us for the most up to date pricing.

Menu selections must be finalized 10 days prior to event and a final guest count due 5 day prior to event.