Grilled and served with wild mushroom risotto, sautéed asparagus tips, and red wine reduction bordelaise.

Sliced and served with basil infused mashed potatoes, sautéed vegetable medley, and topped with a green peppercorn brandy cream sauce.

Pan seared tenderloin wrapped in puff pastry and a mushroom duxelle served with asparagus tips and a shallot demi glace.

Well seasoned and cooked perfectly, served with candied glaced yams and sautéed green beans with a Jack Daniels bourbon glace.

Accompanied by herb roasted new potatoes, oven caramelized eggplant ratatouille and roasted garlic au jus.

Accompanied by blended white and wild rice pilaf, steamed broccoli polonaise, mint au jus.

Pan seared with red, white, and gold, potatoes, tangy glazed carrots, glace de viande.

Braised veal shanks with red wine, mirepoix, and tomatoes, served with steamed rice.

Sautéed boneless breast of chicken with garlic, roma tomatoes, and basil in a white wine butter sauce, tossed with penne pasta and topped with grated parmesan cheese.

Sautéed paillards of chicken with Italian ham, smoked mozzarella, served over spinach risotto, with a white wine sauce.

Roasted served with morel mushrooms, buttered baby carrots and potato gratin, tarragon pan drippings.

Stuffed with granny smith apples, sliced and dried cranberries, served with carrots, red and yellow peppers, zucchini and squash, sherry wine sauce.

Lobster tails, onion, celery, cracker crumbs, served with flame roast red peppers and onions, red skin potatoes, and a sweet vermouth cream sauce.

Stuffed with wild rice, served with a roasted vegetable medley, and sauce chasseur.

Tossed with pesto cream sauce and topped with grated parmesan cheese and oven roasted tomatoes.

Tossed with artichokes, caramelized onions, and fresh plum tomatoes, calamata olives in a garlic herb and olive oil sauce.

Sautéed in shallot cream sauce, garnished with chives and roasted red peppers.

Grilled and served with a lemon dill sauce, spring vegetable medley, and spinach orzo pilaf.

Topped with maple dijon glace, served with a festive vegetable, and horseradish whipped potatoes.

Topped tamarind ginger glace, served with jasmine rice, carrots and tri-colored peppers.

Stuffed with lump meat crab stuffing, wild mushroom and tomato risotto, garlic and lemon beurre blanc.

Mesclun greens wrapped in english cucumber with julienne carrots and peppers, teardrop tomatoes and balsamic reduction.

Fresh romaine lettuce topped with croutons, parmesan cheese.

Romaine lettuce, cucumbers, tomatoes, olives and peppers topped with salami, pepperoni, prosciutto and mozzarella cheese.

Mesclun greens with toasted walnuts, sun-dried cranberries and bleu cheese.

Fresh mozzarella, roma tomatoes and sweet bermuda onion tossed with fresh chopped basil in virgin olive oil.