Custom Lunch Menu
Samuel’s is the perfect location for your luncheon buffet. Impress and satisfy your guests with a served lunch selected from our extensive variety of a la carte lunch options.
(Contact Mark Fromholt For Customized Menu $)
- Samuel Salad
- Josephine Salad
- Kathleen Salad
Carved Filet Mignon
Charcoal Grilled Whole Filet Mignon, Sliced at the Last Second to Ensure Ultimate Flavor and Tenderness, Topped with Bordelaisse Sauce.
USDA Choice filet seared & smothered in butter.
Whole Roasted Prime Rib
10 oz. USDA Prime Select Prime Rib slowly roasted & smothered in au.
New Zealand Wrack of Lamb
Postachio Nut Crusted Wrack of Lamb with Rosemary Glacedeveau.
Boneless Breast of Chicken filled with Cheese, Basil, Prosciutto Ham and Wrapped in a Puff Pastry then Baked Until Golden Brown.
Boneless Breast of Chicken Prepared with Capers in a Lemon Butter Sauce.
Boneless Chicken Breast with Asparagus, Crabmeat and Béarnaise Sauce.
Tuscan Style Chicken
French Style Chicken Breast seasoned with fresh herbs; topped with a Chardonnay Butter Sauce.
Chicken Cordon Bleu
Chicken Breast Stuffed with Ham & Swiss Cheese and a White Wine Supreme Sauce.
An Egg & Romano Dredged Chicken Breast with a White Wine Supreme Sauce.
Apple, Herbs and Bread Stuffing; Topped with Chardonnay Sauce.
Rosemary Roasted Pork Loin
Sliced Rosemary Pork Medallions, served with an Apricot Cranberry Chutney.
Stuffed Pork Chop
Apple, Dried Cherry, Herb and Bread Stuffing Pork Chop with a Mango Salsa.
Bay of Fundy Salmon Stuffed with Main Lobster, Panko and Topped with a Hollandaisse Sauce.
Encrusted with Macadamia Nuts and Finished off with a Citrus Lime Sauce.
Penne Pasta Arrabbiata
Penne pasta with arrabbiata sauce, accompanied by a balsamic and herbed fire roasted portobello mushroom, with feathered asiago.
Southwest Chicken Caesar Salad
Sliced mesquite grilled chicken breast, served on a bed of lettuce with fresh cilantro, grilled peppers, sliced Roma tomatoes, fresh ginger, baby corn, crispy tortilla strips, and Caesar dressing.
Hoisin glazed and flame grilled pork tenderloin or chicken breast, radicchio, green leaf and spinach, fried wonton, mandarin oranges, water chestnuts, roasted red pepper, toasted sesame seeds, and tangerine vinaigrette.
Samuel’s Cobb Salad
Roasted turkey breast, fresh avocado, Roma tomato, crisp bacon, hard cooked eggs, scallions and bleu cheese, served on mixed field greens with balsamic vinaigrette and peppercorn ranch dressing.
Beef Tenderloin Salad
Slow roasted sliced tenderloin on a bed of mixed greens and vegetables, with balsamic vinaigrette and crumbled bleu cheese.
Stuffed with a bulgar and lentil pilaf.
Stuffed Acorn Squash
Stuffed with quinoa and Moroccan spice.
- Herb roasted red bliss
- Traditional Baked w/Sour Cream & Butter
- Jasmine Rice w/ Vegetable Confetti
- Smashed Potatoes
- Seasonal Garden Medley
Choice of dessert: Vanilla Ice Cream or Sherbet