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All plated lunches are served with preset water and ice tea, soup or salad, bread, dessert, coffee and selection of hot tea.


Spinach and Baby Arugula Salad
Strawberries, Blueberries, Queso Fresca, Charred Peppers,
Balsamic Vinaigrette

Arcadian Sweet Baby Lettuce
Shaved Hearts of Palm, Watermelon Radishes, Cherry Tomatoes, Lemon Aleppo Vinaigrette

Classic Caesar Salad
Romaine, Parmigiano-Reggiano, Sourdough Croutons, Caesar Dressing

Baby Iceberg Lettuce
Muffaletta Relish, Smoked Provolone Cheese, Toasted Salami,
Chianti Vinaigrette

Mediterranean Salad
Radicchio, Romaine, Roma Tomatoes, Banana Peppers, Olives, Cucumbers, Sweet Red Onions, Feta, Greek Style Vinaigrette

Salad Add-Ons
Choose One: Blackened Salad Shrimp, Bacon Lardons,
Chevre Rondelle, Boquerón’s, Candied Pecans, Toasted Almonds, Parmigiano-Reggiano, Crumbled Maytag Cheese


Spiced Peanut Soup
Pickled Peanuts and Red Wine Macerated Grapes

Corn and Roasted Shallot Bisque

Crab and Ham Chowder

Tomato Bisque
Fontina and Basil

Potato Leek Cream Soup

Shenandoah Apple and Butternut Squash Soup
(available September to March)

Upgrade to a Four Course Meal
Soup, Salad, Entrée and Dessert


Rosemary Chicken
Roasted Boneless Breast of Chicken with Herbed Jus
Smoked Corn and Sweet Pepper Succotash
Creamy Mascarpone Stone Ground Grits

Multigrain Crusted Chicken
Multigrain Crusted Chicken Breast with Red Eye Gravy
Sweet Corn and Potato Mash
Duo of Haricot Verts

Herb Crusted Chicken
Breast of Chicken with Natural Jus
Crispy Gnocchi
Braised Escarole and Haricot Verts

Panko Crusted Flat Iron
Herb Crusted Flat Iron with Sweet Peppers and Chili Butter Sauce
Horseradish Red Bliss Mashed Potatoes
Chipotle Buttered Haricot Verts

Herb Brined Pork Loin
Herb Brined Pork Loin
Stewed Tomatoes and Cabbage
Creamed Hominy

Grilled Pork Loin
Grilled Center Cut Pork Chop
Dark Plum Chutney
House Pickled Squash and Smoked Okra
Goat Cheese Whipped Potatoes

Gremolata Crusted Tilapia

Lemon Parsley Tilapia with Rouille
Creamed (toasted) Carolina Gold Rice
Roasted Cauliflower with Pecans

Lemon Salmon
Lemon Dill Brined Atlantic Salmon with Tomato Relish
and Beurre Fondue
Crushed Yukon Potatoes with Herbs and Olive Oil
Roasted Romanesco and Golden Beets


Aalst Orchid Mousse
(available as a plated hemisphere or in a glass)
White Chocolate, Milk Chocolate, Dark Chocolate, Red Velvet, Lemon, Raspberry or Strawberry

Chocolate, Vanilla, Red Velvet, Neapolitan, Oreo, Toffee Caramel, Snicker’s, Reese’s or Kit Kat

Fruit Sorbet
Trio of Lemon, Raspberry and Mango Sorbet

Bourbon Chocolate Pecan
Dark Chocolate and Pecans Baked in Caramel Filling with Bourbon Caramel on a Shortbread Crust


Red Velvet Opera Torte
Layers of Chocolate and Red Velvet Cake with Cream Cheese Icing and Dark Chocolate Ganache

Nutella Opera Torte
Layers of Flourless Chocolate Cake, Hazelnut Joconde, Nutella Mousse and Chocolate Ganache

Triple Chocolate Mousse Cake
Chocolate Buttermilk Cake Layered with Dark, Milk and White Chocolate Mousse

Groups of 50 guests or less may select one entrée. Groups of 51-100 guests may select two entrées.
Groups of 101 guests or more may select three entrées.  Final entrée selection counts are due 1 week prior to your event.
All prices subject to 12.8% tax and 20% service charge.


Or Call 888-918-1895 For Reservations

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