Holiday. Holiday Lunch Buffet

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1 Holiday Holiday Lunch Buffet 2018 MENU Boar s Head is owned and operated by the University of Virginia Foundation

2 LUNCH BUFFET NO. 1 Exclusively served on December 4, 2018 Location: Boar s Head Pavilion $24 per person plus tax and gratuity BoarsHeadResort.com Phone: (855)

3 Holiday Lunch Buffet No. 1 12/4/2018 SOUPS Roasted Corn Chowder Winter Vegetable Soup SALADS Grain Salad Goat Cheese, Strawberry and Spinach Salad with Lemon Herb Vinaigrette Carrot Raisin Slaw Roasted Marble Potato Salad and French Green Beans with Dijon Vinaigrette Mixed Greens Salad ENTRÉES Entrée: Herb Horseradish Crusted Salmon with Port Wine Sherry Reduction Entrée: Sliced Bistro Filet with Sweet and Sour Pearl Onions Starch: Herb Roasted Marble Potatoes Vegetable: Ratatouille Pasta: Arugula Pesto Farfalle and Roasted Tomatoes Chef s Entrée Special: Forged Mushroom Stuffed Pork Loin with Mustard Vinaigrette *Consuming raw and undercooked meats, poultry, shellfish or eggs increase your risk of foodborne illness especially if you have certain medical conditions.

4 LUNCH BUFFET NO. 2 Exclusively served on December 6, 2018 Location: Boar s Head Pavilion $24 per person plus tax and gratuity BoarsHeadResort.com Phone: (855)

5 Holiday Lunch Buffet No. 2 12/6/2018 SOUPS New England Clam Chowder Peanut Soup SALADS House Smoked Chicken Salad Greek Salad Bulgur Wheat Salad, Pickled Beets, Raisins and Pecans with Herbed Vinaigrette Classic Potato Salad Mixed Greens Salad ENTRÉES Entrée: Peach BBQ Glazed Salmon Entrée: Honey Bourbon Chicken Starch: Baked Farro with Mar Mac Cheese Sauce Vegetable: Buttered Broccolini Pasta: Rigatoni with Vodka Sauce, Capers, Kalamata Olives and Goat Cheese Chef s Entrée Special: Sweet Tea Brined Pork Loin Chops with Braised Apples, Cabbage and Golden Raisins *Consuming raw and undercooked meats, poultry, shellfish or eggs increase your risk of foodborne illness especially if you have certain medical conditions.

6 LUNCH BUFFET NO. 3 Exclusively served on December 12, 2018 Location: Boar s Head Pavilion $24 per person plus tax and gratuity BoarsHeadResort.com Phone: (855)

7 Holiday Lunch Buffet No. 3 12/12/2018 SOUPS Potato Soup Moroccan Vegetable Bean SALADS Asian Cabbage Salad with Sesame Ginger Vinaigrette Marinated Tomato and Mozzarella Salad Arugula, Pickled Beets and Goat Cheese with Maple Vinaigrette Wedge Salad Mixed Greens Salad ENTRÉES Entrée: Bacon-Wrapped Meat Loaf with Red Wine Demi Entrée: Trout Stuffed with Spinach and Chorizo with Lemon Velarte Starch: Potato Gratin with Sautéed Leeks and Thyme Vegetable: Southern Green Beans with Country Ham and Onions Pasta: Cajun Cavatappi Pasta, Mushrooms, Zucchini, Peas and Andouille Sausage Chef s Entrée Special: Sweet Tea Brined Fried Chicken *Consuming raw and undercooked meats, poultry, shellfish or eggs increase your risk of foodborne illness especially if you have certain medical conditions.

8 LUNCH BUFFET NO. 4 Exclusively served on December 13, 2018 Location: Boar s Head Pavilion $24 per person plus tax and gratuity BoarsHeadResort.com Phone: (855)

9 Holiday Lunch Buffet No. 4 12/13/2018 SOUPS Shrimp and Corn Chowder Leek, Tomato and Bacon Bisque SALADS Baby Kale, Dried Cherries, Moody Blue, Granola and Sorghum Vinaigrette Roasted Mushroom and Harvested Grains Salad Marinated Tomatoes, Cucumbers, Feta Cheese and Mint Salad Broccoli, Blue Cheese, Bacon, Craisins, Cashews and Dijon Vinaigrette Mixed Greens Salad ENTRÉES Entrée: Almond Crusted Mahi with Grand Marnier Cream Sauce Entrée: Potter s Cider Braised Short Ribs Starch: Harvest Rice Pilaf Wild Rice, Craisins, Golden Raisins, Pistachios, and Herbs Vegetable: Roasted Maple Glazed Root Vegetables Pasta: Local Sausage and Kale Rigatoni with Parmesan Cream Chef s Entrée Special: Shrimp and Chorizo in Roasted Tomato Butter Sauce *Consuming raw and undercooked meats, poultry, shellfish or eggs increase your risk of foodborne illness especially if you have certain medical conditions.

10 LUNCH BUFFET NO. 5 Exclusively served on December 18, 2018 Location: Boar s Head Pavilion $24 per person plus tax and gratuity BoarsHeadResort.com Phone: (855)

11 Holiday Lunch Buffet No. 5 12/18/2018 SOUPS Forged Mushroom Soup Virginia Ham and White Bean Soup SALADS Power Greens Salad, Oven Roasted Tomatoes, Feta Cheese, Roasted Butternut Squash with Sherry Vinaigrette Caesar Salad Mandarin Orange and Orzo Salad, Toasted Cashews, Cilantro, Sweaty Peppers with Herb Vinaigrette Grilled Radicchio Salad, Shaved Parmesan, Tomatoes with a Balsamic Reduction and Olive Oil Mixed Greens Salad ENTRÉES Entrée: Cottage Pie in Potato Cups Entrée: Roasted Rockfish with Roasted Corn Sauce, Arugula Pistou Starch: Barley Pilaf Vegetable: Roasted Cauliflower in Herb Butter Pasta: Orechetti in Roasted Red Pepper Cream with Artichokes, Kalamata Olives and Charred Heirloom Tomatoes Chef s Entrée Special: Herb Roasted Poly Face Chicken with Herb Velouté *Consuming raw and undercooked meats, poultry, shellfish or eggs increase your risk of foodborne illness especially if you have certain medical conditions.

12 LUNCH BUFFET NO. 6 Exclusively served on December 20, 2018 Location: Boar s Head Pavilion $24 per person plus tax and gratuity BoarsHeadResort.com Phone: (855)

Salad Vegetable Pasta Salad Mixed Greens Salad ENTRÉES Entrée: Roasted Pork Tenderloin with Pear and Raisin Chutney with Cider Demi Entrée: Peach and Bourbon Glazed Salmon

13 Holiday Lunch Buffet No. 6 12/20/2018 SOUPS Butternut Squash Soup Chicken and Farro Soup SALADS Black Bean and Corn Quinoa with Cilantro and Lime Vinaigrette Roasted Root Vegetable Salad Cobb Salad Vegetable Pasta Salad Mixed Greens Salad ENTRÉES Entrée: Roasted Pork Tenderloin with Pear and Raisin Chutney with Cider Demi Entrée: Peach and Bourbon Glazed Salmon Starch: Goat Cheese Whipped Potatoes Vegetable: Roasted Asparagus Pasta: Cavatappi Pasta with Peas, Mushrooms and Basil Pistou Chef s Entrée Special: Beef Bourguignon *Consuming raw and undercooked meats, poultry, shellfish or eggs increase your risk of foodborne illness especially if you have certain medical conditions.

EAT. Lunch Plated SOUPS $3 PER PERSON $5 PER PERSON

EAT. Lunch Plated SOUPS $3 PER PERSON $5 PER PERSON EAT. Lunch Plated All plated lunch entrées include Iced Tea, European Roasted Coffee, and Decaffeinated Coffee. Host to pre-select one item per course; all guests to enjoy the same pre-selected menu. SOUPS