(Pictured Above: Roasted Chipotle Pork Tenderloin with Fresh Blackberries, Medley of Squash and Mushroom Parmesan Bread Pudding)

Pork Picatta with Mustard Cream Sauce and Capers, served with
Basil Mashed Potatoes, Asparagus with a Balsamic Reduction

 Chicken Breast Florentine, stuffed with Ricotta Cheese, Spinach & Mushrooms served with Roasted Garlic Mashed Potatoes and Roasted Butternut Squash

 

Roasted Pork Tenderloin stuffed with Pistachios & Dried Cherry Cornbread Stuffing with Caramelized Apples & Roasted Sweet Potatoes

 

Roasted Beef Tenderloin Rolled in Mushroom Duxelle and wrapped in Prosciutto served with Sautéed Spinach & whole Mushrooms with Roasted Garlic & Parmesan Mashed Potatoes

 

Chevre Chicken: Roasted Chicken Breast stuffed with Goat Cheese, Roasted Shallots & Walnuts, surrounded by Sundried Cherry Compote served with Roasted Corn & Red Bell Pepper Cous Cous

 

Marinated & Grilled Tri-Tip drizzled with Béarnaise Sauce with Mashed Buttermilk Red Potatoes and Roasted Baby Carrots, Zucchini & Asparagus with Balsamic Butter

 

Salmon steamed in Parchment with vegetables and lentils, Roasted Garlic Mashed Potatoes, Fresh Green Beans

Dijon Rack of Lamb with & Honey Peppercorn Mint Sauce served with Au Gratin Potatoes and Asparagus drizzled with Balsamic Glaze & Toasted Almonds

 

Tiger Prawns served over creamy Wild Mushroom Risotto drizzled with Basil & Roasted Red Pepper Oil with Asparagus with Shaved Parmesan Cheese

 

Mixed Seafood Grill, Scallops and Prawns Pan Sautéed with Wild Mushrooms, fresh Tarragon and Chardonnay served over creamy soft Polenta with shaved Parmesan served with sautéed Red Swiss Chard

 

Baked Salmon with Basil and Olive Butters served with fresh roasted Beets and Saffron Pea & Butternut Squash Risotto with shaved Parmesan

 

Lemon Sesame Chicken wrapped in a delicate Phyllo Crust with Saffron Couscous with pine nuts, golden raisins & green onions, Aparagus with Balsamic Glaze & Almonds

 

Wild Halibut served with Grapefruit Beurre BlancGrapefruit & Parsley Salad with Wild Mushrooms ,Herbed Corn & White Cheddar Cheese Soufflé & Baby Broccoli

 

Roasted Pork Tenderloin with Blackberry Sauce, Medley of Baby Squash, Savory Wild Mushroom Bread Pudding with Parmigiano-Reggiano Cheese

 

Roasted Orange Tarragon Salmon with Wilted Spinach Salad with Blue Cheese, Olives and Lemon Vinaigrette with Golden Raisin & Pine Nut Cous Cous

 

Pan Roasted Pork Tenderloin Medallions wrapped in Apple Wood Smoked Bacon with Apple Cider Sauce with Maple & Pecan Mashed Sweet Potatoes and Corn Pudding

 

Chicken Breasts stuffed with Kalamata Olives, Red Bell Pepper, Feta Cheese topped with Tomato Vodka Sauce and Roasted Spinach Corn Polenta wedges

 

Peach Glazed Cornish Game Hens with Roasted Red Potatoes and Braised Brussel Sprouts with shaved Parmesan                             

 

Sweet & Spicy Sake Marinated Tuna Steaks pan seared with Black Sesame seeds and topped with a dollop of Wasabi Edammame Puree with Sautéed Bok Choy and Sesame-Lemon Cucumber Salad
 

Beef Wellington, fillet of Beef coated with Mushroom Duxelle, and Pate wrapped in Puff Pastry served with assorted sautéed vegetables, roasted Garlic Mashed Potatoes finished with Cognac Sauce

 
Grilled Tri-Tip Roast with Tequila Marinade served with Cherry Tomato Relish and Chipotle & Roasted Corn Mashed Potatoes 

(Pictured Above: Lemon Sesame Chicken wrapped in a delicate Phyllo Crust with Saffron Couscous with pine nuts, golden raisins & green onions, Aparagus with Balsamic Glaze & Almonds)