Sample Menu
Fresh Kale Salad with Lemon Soy Vinaigrette, Dubliner Cheese and Sunflower Seeds
Grilled Alaskan Halibut with Balsamic Tomato and Grilled Onion Relish and Whole Grain Mustard Remoulade , Scalloped Yukon and Sweet Potatoes, and Sauteed Haricot Vert
Coffee Crème Brulee
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Snow Crab Wontons with Spicy Ginger Soy Sauce
Cured Flank Steak with Green Peppercorn Aioli, Coconut Jasmine Rice, and Ginger Carrots
Strawberry Peach Shortcake with Fresh Whipped Cream
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Legume Salad with Mixed Greens, Kidney Beans, Haricot Vert, Roasted Red Peppers tossed with Garlic Lemon Vinaigrette
Proscuitto Provolone Chicken Roulade with Marsala Mushroom Buerre Blanc, Cous Cous Pilaf, and Roasted Cauliflower
Chocolate Mousse Pie with Mint Oreo Crust
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Chipotle Corn Chowder with Red Tortilla Strips
Bronzed Shrimp on Southwestern Ceasar with Fresh Pico de Gallo
Arbol Chile Brownie with Vanilla Ice Cream
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Spinach Salad with Pistacios, Gorgonzola, Fresh Blueberries, Port Wine Poached Pears and Raspberry Dijon Vinaigrette
Filet with Bourbon Mushroom Demi-glace, Smoked Bacon Potato Pancakes, Grilled Asparagus
Bavarian Cream Stuffed Crepes with Mixed Berry Sauce
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Barley Salad with Watermelon and Green Bell Peppers with Cilantro Vinaigrette
Basil Pesto Stuffed Tomatoes, Shitake Risotto Cakes, Garlic Snow Peas
Caramel Apple Walnut Pie with Raspberry Sauce and Crème Anglaise
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Boston Bibb Lettuce with Sun-dried Tomato Vinaigrette, Red Onions, Carrots, and Manchego Cheese
Chorizo Spinach Stuffed Chicken Breast with Pasilla Chile Sauce, Potato Corn Enchiladas with Red Chile Sauce, Garnished with Cilantro Pistacio Pesto and Scallion Sour Cream
Bananas Negritas with Vanilla Ice Cream
