ONE MEAT:
Herb chicken: boneless breast marinated in a vegetable/herb medley and slow baked for melt-in-your-mouth flavor. Smoked ham in orange/cranberry sauce; Victorian ragout of beef (tender roast beef in an authentic 1890s sauce); roasted turkey breast in apple cider sauce with sausage/cornbread dressing 

TWO VEGETABLES:
Potatoes (baked * cubed and roasted with herbs * or creamed); Italian green beans, copper pennies (cold marinated carrots - yum!), hot carrots in butter sauce, candied yams (seasonal), corn pudding, baked beans.

ONE SALAD:
Garden salad topped with cheese and French or Ranch dressing, frozen fruit salad, strawberry-pretzel salad (a Falcon Rest specialty).

ONE DESSERT:
Cheesecake with cherry topping; pineapple upside-down cake, strawberry cake with white icing and strawberry topping,  Black Forest cake, Boston cream pie, pecan pie, double chocolate cake, peach cobbler.

Served with rolls, iced tea and Falcon Rest's famous pink lemonade.

LUNCH IN A BASKET
Served at the table in a lovely basket; no minimum number of guests.

Choice of gourmet chicken salad croissant sandwich or ham and cheese melt on the croissant
French fried sweet potatoes
Frozen fruit salad
Homemade cheesecake brownies
Falcon Rest's famous pink lemonade or tea