Soups

Fresh Tomato Basil

Truffed Wild Mushroom Bisque

Cream of Butternut Squash

Sweet Corn Bisque     Cream of Potato and Leek

Cream of Cauliflower and Yukon Gold Potato

Roasted Red Bell Pepper and Eggplant

Classic French Onion

Salads

Traditional Caesar Salad

Mixed Greens with Pears, Gorgonzola and Toasted Walnuts

Mixed Greens with Dried Cranberries, Goat Cheese and Spiced Pecans

Baby Greens, Sliced Fennel and Shaved Parmesan

tossed in creamy, garlic lemon vinaigrette

Bistro Salad

mixed field greens topped with prosciutto and warm pecan crusted goat cheese

Frisee with Bacon, Dates, Walnuts and Goat Cheese

Sliced Fresh Mango, Avocado and Sweet Red Onion

on mixed greens tossed in herb vinaigrette

Spinach Salad

topped with sautéed pears, bacon and blue cheese

Sliced Tomatoes, Fresh Mozzarella and Fresh Basil

served with balsamic vinaigrette

Side Dishes

Garlic Mashed Potatoes     Rosemary Roasted Baby Red Potatoes

Potato Pancakes     Scalloped or Au Gratin Potatoes

Almond Rice Pilaf          Wild Rice Pilaf    

Couscous     Risotto Cakes     Polenta

Savory Carmelized Onion Bread Pudding

Oven Roasted Winter Vegetables

      Provencal Baked Tomatoes

filled with parmesan, fresh herbs and bread crumbs

Pasta

Penne, Fettucine, Linguine, Meat or Cheese Tortellini

served with any of the following sauces

marinara with fresh basil     bolognese    puttanesca

creamy tomato vodka        alfredo

olive oil, garlic and herb     pesto alla genovese

Chicken and Poultry

 BonelBoneless Breast of Chicken in a Tomato Basil Cream Sauce

Chicken Medallions with Dried Cherry Port Reduction Sauce

Chicken Piccata

 chicken breast medallions  in traditional lemon caper sauce

Roasted Prosciutto wrapped Chicken Breast

with tomato caper butter sauce

Chicken Breast Veronique

boneless breast in light white wine cream sauce with red grapes

Chicken Breast Roulades

boneless chicken breast filled with either pesto, Swiss cheese, and prosciutto

or goat cheese, sundried tomatoes, fresh basil and roasted garlic

Stuffed Boneless Chicken Breast

filled with any of the following

 Herb Mushroom Stuffing

served in a marsala wine sauce or

Ricotta Spinach Stuffing

served with a fresh tomato herb sauce or

Cornbread, Pecan and Dried Cranberry Stuffing

served with cranberry chutney glaze

Sauteed Duck Breast

with dried cherry pinot noir sauce

Stuffed Cornish Game Hen

choice of stuffings include

pecan wild rice, fruited cornbread or herb mushroom

Boneless Turkey Breast Roulade

filled with apple cheddar stuffing

Meats

Fillet of Beef Tenderloin

served with choice of mushroom cabernet,

gorgonzola,  mustard Cognac or bernaise sauce

Roasted Prime Rib of Beef

served with au jus and horseradish sauce

Herb Roasted Leg of Lamb 

 Herb Dijon Crusted Rack of Lamb

Stuffed Rack of Lamb

filled with herb and wild mushroom bread stuffing

Crown Roast of Pork

with winter fruit and sausage stuffing

Fig and Fennel stuffed Pork Loin

with apple cider and brandy pan sauce

Jamaican Spiced Pork Tenderloin

tenderloin marinated in mild Jerk seasonings

served with apricot jalapeno marmalade

Fish and Seafood

Baked Salmon Fillet

served with lemon dill buerre blanc or pineapple mango salsa

Roasted Salmon Fillet

atop wild mushroom and  sweet onion pinot noir sauce

Baked Halibut

in  white wine sauce with artichoke hearts, capers and tomatoes

Sicilian Red Snapper

topped with Nicoise tapenade of tomatoes, olives, capers and pinenuts

Three Seed Seared Ahi

sesame, poppy and mustard seed encrusted ahi

served with citrus soy butter sauce

Stuffed Fillet of Sole

fillets surrounding a delicate shrimp and crab filling

napped in a light champagne bechamel

Sautéed Scampi

jumbo shrimp in traditional sauce of garlic, herbs, lemon and butter

Prawns with White Wine, Tomato and Oregano

topped with melted, creamy feta cheese

Seared Sea Scallops

on truffed white bean puree or

sweet corn, shitake mushroom and tomato relish