Beef Tenderloin
Rubbed with Salt Herbs and
Accompanied by a Burgundy Pinot Sauce
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Artichoke Pesto
Wagon Wheel Pasta with Artichoke Pesto
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Pan Seared Sea Bass
Over Garlic Herb Mashed Potatoes Topped
with Asparagus and Drizzled with Truffle Oil
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Mini Lamb Chops
With a Pine Nut and Arugula Pesto Crust
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Duck Risotto
Saffron Infused Duck and Butternut Squash Risotto
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Maine Lobster Gnocchi
Portobello Mushrooms in a Lobster
Chervil Cream Sauce
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Smoked Turkey
Bourbon and Brown Sugar Glazed Smoked
Tom Turkey with Cranberry Wine Sauce
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Spicy Udon Noodles
Tossed Thai Noodles with Shrimp
in a Spicy Peanut Sauce. Served in
Small Asian Carryout Boxes
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Smoked Duck
1/2 Duck with Plum Sauce, Wild Rice,
and Sesame Green Beans
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Poached Lamb
Butter Poached Lamb on Top of
Marinated Shitake Mushrooms with a
Side of Mint Jelly
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Flank Steak
Butter-Flied and Stuffed with
Asparagus, Roasted Red Peppers, Artichoke Hearts, and
Basil Pesto Sauce Roasted to a Medium Rare
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Roulade of Chicken
Stuffed with Red Peppers, Asiago and Olives
in a Light Lemon Tarragon Veloute Sauce
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Penne Rigate
With Heirloom Tomatoes, Capers,
Anchovies, Garlic, and Crushed Red Chilies
in Extra Virgin Olive Oil with Basil,
Oregano, and Pecorino Romano
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Pecan Crusted Chicken
Topped with Bourbon Cream Sauce
Paired with Twin Blackened Jumbo Scallops.
Served with Smoked Cheddar Mashed Potatoes
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Lemon Tarragon Chicken
Lobster Ravioli
Tossed in Tarragon Tomato Shallot Sauce
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Cut Ziti
Roasted Chicken, Sun-Dried Tomatoes,
Grilled Eggplant, and Roasted Red
Peppers in a Basil Cream Sauce
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Glazed Pork Loin
Medallion of Honey and Cumin
Glazed Pork Loin Topped with a Roasted
Pear Fan and Served on a Rubarb,
Lingonberry, and Cranberry Compote
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Beef Tenderloin
Hickory Grilled with Local Mushrooms,
French Beans, and Peppercorn
Marsala
Butter
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Seared Scallops
Grilled Jumbo Asparagus,
Yukon Gold Whipped Potatoes,
and Tarragon-Lemon Butter
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Roulade of Pork
Stuffed with Spicy Capicola,
Fontina Cheese, and Herbs de Province
Topped with a Yellow Pepper Sauce
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Salmon Encrute
With Cajun Asparagus
Rack of Lamb
Chianti Risotto and a Fig Reduction
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Herbed Potato Gnocchi
Roasted Chicken, Gorgonzola Cream,
Spinach, and Spiced Walnuts
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Stuffed Filet
Filled with Crab or Shrimp and Blue
Cheese, topped with Blue Cheese Buttter
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Boneless Short Ribs
Braised and Topped with Hearty Ragu
Reduction of Celery, Onions, Carrots,
and Wild Mushrooms
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