Summer Luncheons 2026

The Montalvo Service Group hosts its famous series of weekly Summer Luncheons on Wednesdays in July and August. Dine al fresco on the veranda of the historic Villa, accompanied by live piano music to set the mood. Bring your friends and family and create a memorable, delicious, and international experience in this lovely setting!

2026 Summer Luncheons

Our 2026 Summer Luncheons will take place each Wednesday from July 8–August 12. Three seating times are offered for each luncheon (12pm, 12:30pm, and 1pm), with a different menu every week featuring an international theme.

Reservations are $75 per person (includes fees, tax, and gratuity). Proceeds benefit the maintenance and preservation of the Villa and grounds. Parking is free. Meals include coffee or tea; wine is available for purchase.

All reservations must be made by 12pm on Monday of the week prior to the date of each luncheon. It is recommended that a single person purchase tickets for the entire table. Maximum of 10 people per table. 

Visit the gift boutique to shop for unique and handmade items! Plus, an informal fashion show featuring products from local women’s clothing stores will take place during each luncheon. In addition, guests can choose to arrive early to play card games in the Spanish Courtyard. 

Parking is free on site. Free shuttle service from Parking Lot 4 will be provided. ADA parking is available; please indicate your need for ADA accommodations when reserving your seats.

Menus

Each week, we offer a different menu, with a vegetarian option available. Coffee, tea, and iced tea are included with your lunch; wine is available for purchase. Catering will be provided by “The Party Helpers”. We regret that we cannot accommodate any other dietary restrictions/requests.

Hawaiian

Vegetarian Wontons 

with plum sauce over stir fry shredded colored cabbage with fresh ginger, rice wine vinegar 

and sesame oil 

Red Leaf Salad with Jicama 

oranges, mango, kiwi, marinated caramelized sliced Maui onion and chili-lime dressing and 

berry garnish 

Chicken Huli Huli 

grilled chicken breast marinated with soy, ginger, garlic, pineapple juice, sherry, and brown sugar 

-OR – 

Roasted Red Bell Pepper 

stuffed with jasmine fried rice with pineapple, chickpeas, grated carrots, soy, lime, honey, 

and ginger 

both served with 

Glass Noodles 

Thai-style noodles with cabbage, carrots, shallots, and a hint of chili vinegar 

Mini Hazelnut and Banana Mousses 

 with mini coconut cookie 

Farm to Table 

Mushroom-Stuffed Sundried Tomatoes 

with pine nuts, parsley, and garlic 

Tuscan-Grilled Salmon Summer Cobb Salad 

-OR- 

Vegetarian Summer Cobb Salad 

greens with celery, edamame, sliced egg, fresh berries, cheddar cheese, grilled apricots with orange-Dijon vinaigrette  

both served with 

Grilled Rosemary Crostini 

Lemon Cake 

lemon and triple cream cake filled with lemon curd 

drizzled with berry sauce 

TEXAS

Mac N Cheese Lollipop 

fried and rolled in breadcrumbs with a lollipop stick 

Brussels Sprout Salad 

shaved Brussels sprouts with shredded cabbage, toasted sliced almonds, grated 

pecorino cheese, and a champagne vinaigrette 

Beef Brisket 

smoked and slow-cooked beef brisket with caramelized onions, dried berries and red wine 

-OR- 

Fire-Roasted Vegetable Polenta Cake 

cauliflower, butternut squash, red bell peppers, edamame, yellow squash, and red onions atop an herbed polenta cake with soy-based mozzarella and parmesan cheese in marinara 

both served with 

Grilled Corn Salad 

with cherry tomatoes, bell peppers, scallions, and a lemon dressing 

Fresh Fruit Crisps 

served warm with whipped cream 

PICNIC

Corn and Zucchini Fritters 

corn and zucchini fritters with crème fraiche on the side 

Watermelon Feta Salad 

watermelon, crumbled feta cheese, and arugula, plus fresh mint with a balsamic glaze 

Herb Crusted Parmesan Chicken 

parmesan- and herb-crusted tender chicken breast with thyme and fresh parsley 

with whole grain honey-mustard sauce 

-OR- 

Zucchini Boats 

stuffed with breadcrumbs, veggies, cherry tomatoes, parmesan, drizzled with pesto, over marinara 

both served with 

Yukon Gold Potato Salad 

with fresh celery, red onion, and a lemony vinaigrette 

S’more Cookie 

cookie sandwich with marshmallow and chocolate chips and white chocolate drizzle 

CAJUN

Brule Tomato 

served with goat cheese crème on herbed crostini 

Jambalaya Chicken Salad 

-OR- 

Jambalaya Vegetable Salad 

Cajun-inspired with smoked, roasted vegetables OR chicken 

and celery, tomatoes, roasted red peppers, cayenne pepper, and dirty rice  

served over romaine and mixed greens with a jambalaya-style dressing 

both served with 

Corn Muffins 

with whipped honey butter 

Dessert Trio 

beignets, pralines, and key lime bars 

MEDITERRANEAN

Artichoke Crostini 

toasted with capers and shaved Parmesan 

Grilled Prawn, Spanish-Style 

on a butternut squash bite 

Beef Skewers 

oregano-marinated tri-tip skewers  

-OR- 

Stuffed Butternut Squash with Ratatouille 

both served with 

Couscous and Quinoa 

with roasted fennel, corn, red and yellow peppers, basil 

and roasted summer squash 

Flan 

with caramel over marble cake