Zammer Luncheon Series
October 4, 2018: A Taste of Federal Hill
- Hearty Italian Wedding Soup
Mini Beef Meatballs in a Chicken Broth with Orzo, Celery and Onions
- Braised Beef Short Ribs
Served over Mushroom Risotto, Sautéed Garlic, Almond Green Beans, Cabernet reduction
- Twinkie Tiramisu
An adult favorite with a childhood twist, we replaced the Lady Fingers with Twinkies.
October 11, 2018: American Southern Classic
- Mixed Green Salad
Romaine, Boston, red leaf and green leaf finished off with red wine vinaigrette.
- Buttermilk Fried Chicken
One of a kind fried chicken seasoned and marinated in buttermilk overnight topped with homemade country gravy and serve hot and juicy along with mashed potatoes and green beans.
- Strawberry Shortcake
Two layer vanilla cake topped with whipped cream and freshly sliced strawberries.
October 18, 2018: The Feast of Fishes
- Smoked Bluefish Pate Plate
Bluefish Pate, garlic crostini, cucumber chips, spicy pickles.
- Fish and Chips
Garlic Whipped Potato, Sautéed Haricot Verts and a Fresh Herb Jus
- Fish shaped apple turnover
Apple turnover, vanilla ice cream.
October 25, 2018: Little Taste of the Mediterranean
- Village Salad
Tomatoes, cucumbers, red onions, olives, feta cheese tossed with olive oil, oregano, warm pita bread.
- Pork Kabobs
Pork marinated in extra virgin olive oil, soy sauce, Dijon honey mustard, & garlic. Skewered with cherry tomatoes, peppers and onions. Yellow Rice Pilaf with carrots, onions, peas and mushrooms. Tzatziki sauce for dipping.
Greek donuts with a dusting of ground cinnamon, a drizzle of honey, sprinkled with finely chopped walnuts with a scoop of vanilla ice cream with a homemade raspberry syrup.
November 1, 2018: Japanese Inspired
- Japanese Salad
Mandarin Oranges, Thin Sliced Radishes, Cucumbers, Cherry Tomatoes with Shredded Red Cabbage and Carrots over a bed of Mix Greens, Carrot Ginger Dressing.
- Chicken Teriyaki
Chicken Thighs grilled with Teriyaki Glaze. Zucchini, Onions, Carrots Jasmine Rice.
- Tempura Ice Cream
Strawberry Ice Cream wrapped in Pound cake, Tempura Fried. Whipped Cream Topping with a drizzle of Chocolate and Raspberry Sauce, finished with slices of Strawberry and mint.
November 8, 2018: Classic Creole
- Shrimp Rangoon
Crispy wonton filled with shrimp, chives and a cream cheese filling.
- Cajun Jambalaya
A classic Cajun rice dish combing Sausage, Chicken. Onions, Bell Peppers, Celery and Tomatoes.
- Bananas Foster
Sautéed bananas and pecans flambéed in brown sugar cinnamon, & rum. Served over vanilla ice cream.