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Lunch Buffet

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All lunch buffets are served with warm rolls and sweet butter, Pastry Chef’s selection of miniature desserts, preset water, iced tea, regular and decaffeinated coffee and a selection of teas.


One Starter
Two Entrées
One Side


Two Starters
Two Entrées
Two Sides


Three Starters
Three Entrées
Two Sides


Classic Greek Style Salad, Olives
Feta Cheese, Grilled Onions, Cucumbers, Sweet Peppers and Oregano Vinaigrette

Chopped Salad with Romaine, Iceberg
Diced Tomatoes, Avocado, Eggs
Creamy Garlic Vinaigrette

Roasted Cauliflower and Chickpea Salad Red Pepper Relish, Pickled Onions
Golden Raisins and Vadouvan Dressing

Baby Kale Salad with White Bean and Roasted Leeks Fresno Shallot Vinaigrette

Arcadian Sweet Greens Salad
Roasted Beets, Gouda Cheese
Candied Pecans
Smoked Shallot and Balsamic Vinaigrette

Panzanella Salad with
Sliced Roma Tomatoes, Roasted Peppers Fresh Mozzarella, Focaccia Croutons and Pesto Vinaigrette

Iceberg Wedge with Gorgonzola Cheese Crispy Bacon, Pickled Red Onions
Heirloom Cherry Tomatoes and Buttermilk Dressing

Red Bliss Potato, Caraway and Red Onion Salad

Italian Sausage, Squash and Tortellini Soup

Classic Tomato and Basil Bisque

Ham and Corn Chowder

Virginia Peanut Soup

DC Style Beef Chili


Trumpet Mushroom and Tofu Fra Diavolo, Caramelized Onions, Garlic Parsley Pomodoro (Vegan)

Rockfish Catalan Stew

Baked Shrimp Alfredo with Penne Pasta Sundried Tomatoes and Parmesan Cream

Grilled Mahi Mahi, Charred Corn Relish and Tomatillo Salsa

Salmon Piccata, Marinated Peppers Cherry Tomatoes and Caper Beurre Blanc

Southern Fried Chicken

Grilled Lemon and Rosemary Chicken Marsala Jus

Tapenade Roasted Beef Sirloin Red Wine Demi

Smoked Whole-Hog Barbecue with Caramelized Peaches and Southern Comfort Jus

Tri Tip Carne Asada, Salsa Rojo and Pico De Gallo

Legend Brown Braised Short Ribs with Caramelized Onions and Mushrooms


Hickory Syrup Roasted Carrots with Garlic and Dill

Boursin Whipped Yukon Potatoes

Crispy Onion

Sautéed Broccolini and Snap Beans

Herb Roasted Potato and Brussels Sprout Hash

Baked Cavatappi with Smoked Cheddar and Roasted Sweet Peppers

Squash and Hominy Succotash

Carolina Gold Rice Grits, Ham and Thyme

Za’atar Roasted Cauliflower with Blistered Haricot Verts Crispy Shallots and Tahini

House-Made Smoked Salt Potato Chips with Pimento Cheese

Sea Salt Roasted Seasonal Vegetable Selection with Garden Herbed Oil

Buffet for less than 50 guests will incur a $100 surcharge.
These items can be prepared raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have a medical condition.
All prices subject to 13.5% combined taxes and 20% service charge.