Scheduled Lunch Menus
Served Weekly:
Classic Caesar salad with herb-marinated sundried tomatoes
Rotating Hot Food:
Hanukkah-Inspired Lunch Buffet
– Dec. 27th, 2024 –
In addition to our Friday Members Lunch staples (Magic Castle chili, clam chowder, Caesar salad, carving station, house-made cookies), mains, and sides:
Deconstructed Magic Castle Holiday Salad - Tomatoes, Dried Cranberries, Pickled Red Onions, Poached Pears, Toasted Almonds, Apple Cider Vinaigrette & Whole Grain Mustard Dressing.
Slow-Braised Holiday Beef Brisket
Forest Mushroom Bourguignon
Pan-Seared Citrus Salmon - Lemon Beurre Blanc, Capers, Red Onions, Cured Egg Yolk & Chives
Garlic & Herb Roasted Heirloom Baby Potatoes
House-made Potato Latkes - Roasted Honey-Thyme Apples & Herb Sour Cream
Kugel Pasta
Sufganiyot- Stuffed with Chocolate Mousse & Raspberry Jelly
– Jan. 3rd, 2025 –
Whole jumbo herb roasted portobello mushroom
Buttermilk mash potatoes
Cauliflower gratin
House made turkey meatloaf
Roasted Branzino lemon piccata
Carving Station: Slow-roasted whole prime rib
– Jan. 10th, 2025 –
Roasted Italian vegetables
Garlic butter heirloom fingerling potatoes
Linguini and aged parmesan alfredo sauce
Florentine style chicken breast with spinach, mozzarella and mushroom
Roasted wild branzino cacciatore
– Jan. 17th, 2025 –
Spanish rice and pinto beans
Seasonal vegetable medley
Hand rolled mushroom enchiladas, sauce and crumbled queso fresco
Chicken fajitas, bell peppers, onions and flour tortillas
Roasted salmon “pescado ala vera cruzana”
– Jan. 24th, 2025 –
Roasted broccolini and shallot butter
Mash potatoes
Forest mushroom and butternut squash stroganoff
Grilled chicken piccata
Classic Seafood cioppino
Carving Station: Leg of lamb
– Jan. 31st, 2025 –
BBQ-roasted heirloom carrots and herb dressing
Garlic mash potatoes
Cheddar cheese cornbread
Grilled Atlantic salmon and salsa verde
Balsamic BBQ baby pork ribs
Carving Station: Grilled marinated Beef Tri Tip
– Feb. 7th, 2025 –
Balsamic, herb-roasted Roma tomatoes and gremolata
Grilled jumbo asparagus
Spaghetti a la Bolognese
3 cheese ravioli and a garlic butter sauce
Roasted branzino, lemon, olives and capers
Carving Station: Slow-roasted prime rib & Grilled Italian sausages
– Feb. 14th, 2025 –
Haricot verts and shallot butter
Garlic noodles olio y aglio
Breaded chicken parmesan and marinara sauce
Creamy seafood stew and vol au vent puff pastry
Beef tenderloin braciola, red wine, tomatoes and basil
Carving station: Slow-roasted leg of lamb
– Feb. 21st, 2025 –
Sweet milk braised corn on the cobb
Garlic mash potatoes
Aged cheddar mac and cheese
Buttermilk fried chicken
Filet mignon “Salisbury” style
– Feb. 28th, 2025 –
Haricots verts amandine with brown butter and sliced almonds
Steamed rice pilaf with summer squash
Grilled eggplant with ratatouille ragu
Slow-braised beef short ribs
Roasted local seabass, lemon and tomato sauce vierge
Carving station: Slow roasted turkey breast
– Mar. 7th, 2025 –
Provencal vegetable corn succotash
Baked potato bar
Magic Castle® cream spinach
Garlic butter pan-roasted seabass
Herb and lemon roasted chicken
Carving Station: Slow-roasted prime rib
Lunch Dress Code
Friday lunches are Members only from 11:00 a.m. to 2:00 p.m. for ages 21+, and the dress code is more relaxed
Gentlemen must be in khakis or slacks with a dress shirt, casual button-down, or polo shirt.
Ties, suit coats, and blazers are not required unless otherwise noted below
Ladies must be in a "summer" dress, skirt and dressy top, or slacks with a dressy top.
For both gentlemen and ladies, T-shirts will be accepted only if worn with a blazer or sports coat. Undamaged denim will be tolerated.
Sleeveless, ripped, or worn T-shirts will not be accepted. No inappropriate attire will be allowed. No shorts, tank tops, sandals, or flip-flops are allowed.
Questions? Comments? Email Executive Chef Ben