The Board Room Menus

Board Room Maximum Seating - 28

*LUNCH MENU*

*SEASONS' SPECIALTY SALADS*

STRAWBERRY SPINACH CHICKEN
A grilled chicken breast on top of fresh spinach, with strawberries, shaved fennel, scallions, sunflower seeds, and Feta cheese tossed in a sweet and sour vinaigrette.
You can substitute shrimp or salmon

CHEERY CHERRY CHICKEN SALAD
Chunks of white chicken meat, dried cherries, and walnuts in a sour cream and mayo blend. Served on a bed of spring greens with fresh seasonal fruit.

ORIENTAL CHICKEN SALAD
Six-ounce chicken breast, marinated in a tangy teriyaki sauce resting on a bed of crisp greens, topped with crisp water chestnuts, baby corn cobs, cashews and fried wantons skins. Served with Seasons' special Oriental dressing.

SOUTHWEST CHICKEN OR STEAK
A 6oz. chicken breast or 4oz. tenderloin steak, grilled and resting on a bed of spring greens, tomatoes, black olives, sweet corn, black beans, green and red peppers, cilantro and cheddar cheese tossed in a creamy cilantro-lime vinaigrettte-garnished with corn tortilla chips.

PARMESAN STEAK OR CHICKEN CAESAR
Strips of tenderloin or chicken on top fresh Romaine, onions, croutons, and fresh Parmesan cheese, hand tossed in a creamy Caesar dressing served in a Parmesan bowl.

LUNCHEONS

MAINE LOBSTER ROLLS
Large chunks of lobster meat tossed lightly in a mayonaise, topped with lettuce & tomato on a toasted hoagie bun.

CHICKEN BREAST
A grilled six-ounce chicken breast topped with tomato, spinach, and fresh mozzarella with garlic aioli

GRILLED MONTE CRISTO
Better than the traditional! Thinly sliced layers of ham and turkey, American and Swiss cheese, and served on raspberry fritter bread.

PORTABELLA VEGGIE MELT
Tomatoes, onions, green pepers, and Portabella mushrooms topped with Swiss cheese and dressing served on grilled Parmesan Bread. You can also try it as a wrap.

LUNCHEON ENTREES

CITRUS SALMON
Salmon filet baked with three unique citrus flavors, served with pasta and vegetable du jour.

PESTO PASTA
Artichoke hearts, spinach, and sun-dried tomatoes tossed with linquini and fresh pest sauce and topped with diced tomatoes and fresh Parmesan cheese. You can add a chicken breast or shrimp.

TOP SIRLOIN
A six-ounce Top sirloin served with mashed potatoes, gravy and grilled aspargus.

*DINNER MENU*

LOBSTER COCKTAIL
Iced Lobster served with cocktail sauce.

KUNG PAO LOLLIPOPS
Six frenched chicken drummies, marinated in Seasons' special marinate and served with an Asian sauce.
Served with Bruschetta

SEASONS SAMPLER
Crab Stuffed Mushrooms, Walleye Cheeks, Shrimp, and Crab Claws.

WALLEYE CHEEKS
Dipped in flour and a light beer batter, deep fried to a golden brown,
served with lemon and tartar sauce.

CHEESE PRESENTATION
Domestic and Imported Cheeses accompanied by fruit and wafers.

CRAB STUFFED MUSHROOMS
Jumbo mushrooms stuffed with a blend of fresh snow crab meat and cream cheese.

ENTREES

WALLEYE
Prepared any way you like - chargrilled with butter, broiled with wine butter, or dipped in batter and deep fried.

COCONUT SHRIMP
Jumbo shrimp lightly battered and rolled in flaky coconut, then deep fried to a golden brown.

SESAME SALMON ROULADE
Eight-ounce Salmon filet rolled then dipped in soy sauce and sesame seeds, seared in olive oil and baked.

PETITE FILET MIGNON
An eight ounce filet of tenderloin served with béarnaise on the side.

TOURNEDOS OSCAR
Charbroiled tenderloin medallions with luscious crabmeat and béarnaise sauce accompanied with tender asparagus spears.

PRIME RIB
Prime rib of beef slow-roasted for butter knife tenderness.
Her Majesty (10 oz.)
His Majesty (12 oz.)

FRENCH BONED RACK OF LAMB
A seven bone Rack of Lamb roasted with cracked black pepper, roasted garlic and fresh lemon. Served with Madeira wine sauce.

CHICKEN ALASKA
Boneless chicken breast filled with crabmeat, topped with béarnaise sauce.

CHICKEN WELLINGTON
A plump chicken breast stuffed with mushroom pate, rolled in a flaky puff pastry and baked to a golden brown, served with béarnaise sauce.

COMBO PLATTERS
A Sirloin steak with 3 plump Shrimp (Broiled or deep fried).

A Sirloin steak with 6oz. Chicken breast.

A Sirloin steak with 4oz Salmon filet.

A Sirloin steak with 6oz Lobster tail.

Entrees are served with your choice of the House Tossed Salad or a Caesar Salad, the potato ju jour or a baked potato, the vegetable du jour and fresh baked bread.