The Lunda Room offers a daily lunch buffet Monday to Friday along with a menu of standard items. The following items will be featured the week of Monday, February 4 to Friday, February 8:
| Monday, February 4 |
- Soup Du Jour
- Garden Salad with Balsamic Dressing
- Antipasto Salad with Lemon Garlic Dressing
- Fettuccine White Wine Sauce and Roasted Asparagus & Red Peppers
- Chicken Cacciatore
- Grilled Zucchini and Yellow Squash
- Herbed Basmati Rice
- Blueberry Drop Biscuit
|
| Tuesday, February 5 |
- Soup Du Jour
- Garden Salad with Balsamic Dressing
- Chopped Salad
- Chips & Pico de Gallo
- Latin Rice
- Seafood Enchiladas
- Roasted Corn with Cilantro
- Chipotle Black Beans
- Chocolate Flan
|
Wednesday, February 6
Black History Month Celebration Buffet |
- Tunisian Roasted Eggplant, Couscous & Lentil Salad
- Eggplant Roasted with Garlic, Olives & Artichokes
- South African Yellow Rice
- Toasted White Rice
- Root Vegetable Tagine
- Sweet Potatoes & Spiced Baked Garbanzo Beans
- Zanzibar Beef Curry
- Tender Braised Beef with Spices, Garlic & Onions
- South African Bread & Butter Pudding with Toasted Coconut & Sultanas
|
| Thursday, February 7 |
- Soup Du Jour
- Garden Salad with Balsamic Dressing
- Lentil & Fresh Vegetable Salad
- White Truffle Mac & Cheese
- Meditarranean Short Ribs with Kalamata Olives
- Braised Mushrooms, Green Beans & Red Peppers
- Roasted Potato Wedges
- Chocolate Pudding, Hazelnut Poundcake & Cream Cheese Frosting
|
| Friday, February 8 |
- Soup Du Jour
- Garden Salad with Balsamic Dressing
- Creamy Potato Salad with Dill & Lemon
- Beer Battered Cod
- Baked Cod
- Chef's House Vegetables
- Wedge Fries
- Spoon Pudding with Apples & Pecans
|
Monday through Thursday buffets are $10.50 per person. Friday Fish Fry buffets are $11.50 per person.
Click here for standard menu information.
The Lunda Room is open Monday to Friday, 11:30 a.m. to 2 p.m. For reservations and to go items, please call 414-288-3073. To book large parties and events outside hours of operation, please call Event Management at 414-288-7202.
Web Post: February 4, 2013
