THE MAIN COURSE

Beef & Pork

• Roast Tenderloin of Beef with garlic & herbs, cabernet demi glace
• Individual Beef Wellingtons with boursin cheese
• Grilled Sliced Flank Steak, caramelized onions and hoisin–honey glaze
• Deviled Beef Short Ribs with plum tomatoes, Dijon mustard & cabernet Wine
• BBQ Meatloaves baked with blue cheese or mashed potatoes
• Ropa Viejo ~ braised shredded brisket with onion, peppers, lime & cilantro
• Baked Spiral Ham with bourbon & brown sugar glaze, with seasonal fruit
• Roast Loin of Pork with caramelized apples and shallots, cider pan sauce
• Sweet Italian Sausages & Grilled Vegetables, tomato basil sauce
• Moroccan Spiced Grilled Leg of Lamb with tzatzaki sauce

Fish/Seafood

• Crab Cakes, with remoulade sauce
• Cashew Crusted Tilapia, citrus au jus
• Herb Crusted Salmon Filet sauced with dijon mustard & fresh chives
• Shrimp Scampi, with white wine, sweet butter and parsley
• Seared Ahi Tuna, with pineapple basil salsa
• Cuban Style Paella (Shrimp, chorizo sausage & grilled chicken baked over short grained saffron rice with olives and pimentos

Poultry

• Sautéed Chicken Breast with pears, balsamic, honey & lavender
• Grilled Chicken Paillard with lemon, EVO & fresh herbs
• Sautéed Chicken Breast with apples & apple brandy
• Chicken Saltimbocca with proscuitto, fresh sage & fontina cheese, - served over sautéed spinach
• Chicken Fricassee en Croute ~ with fresh vegetables, mushrooms & Dijon - sauce in a pastry case
• Roast Boneless Turkey, Madeira pan sauce
• Grilled Boneless Turkey Breast served with roasted red pepper and basil concassè
• Chicken Spedini & Vegetable Skewers
• Grilled Chicken Sates with coconut lime sauce

Vegetarian

• Butternut Squash Ravioli with Asiago, cream & parmesan
• Penne with roasted tomatoes, grilled seasonal vegetables, herbs & EVO
• Roasted Peppers stuffed with tubettini, tomatoes & basil, baked with smoked mozzarella
• Roasted Vegetable Strudel with roasted garlic & Asiago cream sauce
• Fresh Tomato Tart - with smoked mozzarella & pesto drizzle
• Acorn Squash stuffed with wild rice, cranberries & pecans
• Penne with sun dried tomatoes, artichokes & Kalamata olives
• Roasted Vegetable Ravioli with red pepper & basil concassè
• Three Cheese Ravioli with tomatoes & cream
• Chickpea, Spinach & Tomato Ragout with preserved lemon & raisins, served in seasonal squash half
• Penne & 3 Cheeses, baked with herbed panko topping

Salads

• Italian Bread Salad ~ Cubes of toasted country bread, tomatoes, cucumber, peppers, red onion, fruity olive oil and balsamic vinegar
• Couscous Salad ~ Mediterranean pasta grains & vegetables tossed with apricots & cumin - lime vinaigrette
• Field Greens with pecans, cranberries & maple vinaigrette
• Antipasto Pasta Salad ~ cherry tomatoes, roasted peppers, fontina, olives and sun dried tomatoes
• Penne with grilled vegetables, tomato, Asiago cheese, balsamic & olive oil
• Penne with feta, tomatoes, cucumbers, olives & lemon oregano dressing
• Citrus Noodle Salad with chili peanuts & julienne vegetables
• Red & Green Cole Slaw with green apple, caraway & honey
• Red Bliss Potato Salad with fresh dill and chives
• Lentil Salad with roasted garlic vinaigrette
• Tabbouleh Salad
• Seasonal Fresh Fruit Salad

Starches

• Roasted Red and Gold Potatoes with fresh rosemary
• Potato & Onion Gratin with Vermont Cheddar
• Potato Pancakes with apple compote
• Stuffed Red Potatoes with chives & sour cream
• Smashed Yukon Gold Potatoes
• Macaroni & Cheese
• Whipped Sweet Potatoes with ginger & orange
• White Beans with roasted garlic & sage
• Caribbean Spiced Black Beans & Rice
• Baked Polenta with sun-dried tomatoes and asiago
• Risotto Timbales
• Risotto Fritters
• Corn Cakes

Vegetables

• Roasted Eggplant with herb, caper & Asiago topping
• Seasonal Grilled Vegetables
• Seasonal Roasted Vegetables
• Roasted Peppers with garlic & herb breadcrumbs
• Baked Stuffed Tomatoes with fresh basil
• Sautéed Green Beans with slivered almonds
• Puree of Butternut Squash with garlic and parsley
• Maple Baked Acorn Squash Wedges
• Roasted Cauliflower
• Sautéed Sugar Snap Peas
• Roasted Asparagus
• Buttered Peas & Shallot with fresh mint