Appetizers
Variety of Charcuterie Board,
Crostini Delights
Warm Crab & Artichoke Dip
Cocktail Meatballs with Spiced Cranberry Sauce
Caesar-salad Wonton Cups
Soups
French Onion
Mushroom Bisque
Roasted Tomato Soup
Clam Chowder
Asparagus Mint
Salads
Citrus Salad
Romaine salad with rye crisps and lemon-pecorini vinaigrette
Arugula Salad with caramelized sweet potato, avocado and pomegranate ginger vinaigrette
Fresh Ceaser Salad
Shaved Brussel sprout salad with lemon-Chile Vinaigrette and Toasted hazelnuts
Roasted Beet Salad
Vegetables
Roasted Cauliflower with Shallots & Golden Raisin OR with Garlic Parmesan and Moroccan Seasoning
Asparagus and Leeks Braised in Riesling, and Tarragon
Pan-seared Tangy Brussels sprouts
Winter vegetable roast
Grilled Broccoli Rabe
Honey Glazed Carrots
Entrée (Beef, Fish, Poultry, Pork, Pasta)
Beef Tenderloin with Red Wine Butter Shallot
Lemon Roasted Salmon Fillet with Creamy Pink Peppercorn and Brandy Sauce
Macadamia Nut And Maple Roasted Salmon
Pistachio and Pine-Nut Encrusted Pan-Roasted Trout with White Balsamic Butter Sauce
Grilled Shrimp with Basil and Orange Sauce
Seared Scallops
Crab Cakes with Siolo Sauce
Sautéed Chicken with Mustard –Tarragon Cream Sauce
Rosemary Chicken
Chicken Chimichurri
Duck
Leg of Lamb with Fresh Herb Rub
Desserts
Chocolate Lava Cakes
White Chocolate Soufflé
Roasted Stone Fruit Sundaes
Chocolate Caramel Budino Sauce