Soups

• Tuscan Peasant Soup with Rosemary & Pancetta
• Curried Carrot Soup with Cilantro
• Root Vegetable & Barley Soup with Bacon
• Roasted Butternut Squash Soup, Crème Fraiche

Salads

• Mixed baby greens with Dried Cherries, Goat Cheese, Poached Apples, Maple Pecans & Raspberry Vinaigrette
• Mixed Baby Field Greens with Plum Tomatoes, Candied Pecans, Haricot Verts and Feta Cheese Dressing
• Salad of Fall Greens with Pears, Gorgonzola and Raspberry-Walnut Vinaigrette
• Heirloom Tomato Salad with Balsamic Cabernet Vinaigrette, Roasted Onions, Blue Cheese, and Basil
• Fall Greens with Apples, Walnuts and Cranberries with Maple Walnut Dressing
• Mixed Green Salad with Prosciutto and Cherries with Creamy Dijon Mustard Dressing
• Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette
• Marinated Tomato Salad with Parsley and Marjoram Dressing
• Baby Arugula, Pear and Granola Salad with Poppyseed Dressing

Beef & Lamb

• Herb Roasted Tenderloin of Beef, Roasted Garlic Demi
• Pan Seared Filet Mignon topped with Gorgonzola Cheese and served with Port Wine-Cherry Compote
• Sliced Roasted Tenderloin of Beef with Tarragon, Wild Mushrooms and Tomatoes
• Garlic Rosemary Roasted Rack of Lamb with Chipolte Tomato Reduction & Caramelized Pearl Onions
• Duet Plate of Filet Mignon with Gorgonzola, Red Wine Demi Sauce and Dijon Herb Crusted Rack of Lamb
• Gorgonzola Crusted Flanksteak with Wild Mushrooms & Madiera Wine Sauce
• Honey Glazed Pork Tenderloin with Jack Daniels Apple Cream Sauce

Chicken

• Breast of Chicken with Caramelized Leeks and Champagne Mustard Cream Sauce
• Chicken Picatta with Fresh Dill, Lemon and Capers
• Smokey Grilled Chicken Breast with Chipotle Cream Sauce
• Chicken Cordon Blue with Smoked Turkey and Gouda Cheese served with Tarragon-Dijon Cream Sauce
• Grilled Free Range Chicken Breast with Smoked Tomato Cream
• Lemongrass Marinated Breast of Chicken Thai-Curry Glaze and Cucumber Relish

Fish & Seafood

• Roasted Salmon with Saffron-Lobster Buerre Blanc
• Pesto Roasted Tilapia with Lemon Herb Marinated Olives
• Grilled Salmon with Sundried Tomato and Toasted Fennel Buerre Blanc
• Tortilla Crusted Tilapia with Citrus Buerre Blanc
• Maryland Crab Cake, Chile Remoulade
• Roasted Salmon with Tomato Concasse, Kalamata Olives and Feta Relish
• Seafood Doria in Puff Pastry with Carmelized Onions, Fennel & Wild Mushrooms
• Sauteed Tilapia with Smokey Lemon Aioli
• Florentine Salmon with Roasted Red Pepper Coulis and Goat Cheese Crema
• Salmon with Creamy Avocado-Lime Vinaigretee
• Crab & Shrimp Stuffed Salmon with Creole Mustard Sauce

Combo Plates

• Grilled Rosemary Chicken Breast stuffed with Pancetta & Charred Pork Tenderloin with Apple Compote and Jack Daniels Apple Cream
• Almond Crusted Orange Roughy with Roasted Red Pepper Salsa & Smokey Grilled Chicken Breast with Chipotle Cream Sauce
• Grilled Chicken with Shiitake Ginger Cream Sauce and Ponzu Marinated Tenderloin of Beef with Wasabi Sauce

Dessert

• Black Forest Parfait
• Pumpkin Mouse & Carrot Cake Trifle
• Mint Chocolate Cheesecake
• Apple and Gingerbread Parfait
• Raspberry White Chocolate Cheesecake
• Crème Brulee Cheesecake with Raspberry Sauce
• Chocolate Hazelnut Mousse Torte