Lunch Menu

First Course

Chunky Chicken Soup
Spring Vegetable Flavors, Matzo Dumplings

Romaine Leaves Salad, Caesar Style
Parmesan Garlic Vinaigrette, Whole Grain Croutons

Artisan Cheese Quesadilla
Soft Ripened Cheeses, Avocado Puree

Yukon Potato Spring Roll
Port Sweet Garlic Glaze, Salad of Watercress

TOPPER'S Charcuterie
Hand-Crafted Italian Salami, Coppa Soppresseta, Marinated Olives

Second Course

"TFK" TOPPER'S Fried Chicken
Buttermilk Fried Organic Chicken, Cheddar Scallion Biscuits

Pressed Monte Cristo
Thinly Sliced Virginia Ham, Gruyère Cheese

Spa Fish
No Butter + No Cream + No Olive Oil = No Fun
Chef Daniels' preparation changes daily

Chicken Salad Sliders
Roasted Chicken Truffle Salad, Fried House-Made Pickles

Hand-Cut Papperdelle and Kobe Meatballs
Thyme Madeira Jus, Arugula Leaves, Pecorino Romano

Sophisticated Burger
Kobe Beef, Dijon Mustard, Capers, Caramelized Onions, Short Ribs

Enhancements & Sides

Grilled Flatbread
Sushi Quality Tuna, Thinly Sliced, Mayo of Lemon and Truffle

Truffle Parmesan Fries
Fried Onion Rings

Shakes

French Vanilla
Double Chocolate

Executive Chef David Daniels