Beef Tenderloin
Rubbed with Salt Herbs and
Accompanied by a Burgundy Pinot Sauce

Pan Seared Sea Bass
Over Garlic Herb Mashed Potatoes Topped
with Asparagus and Drizzled with Truffle Oil

Mini Lamb Chops
With a Pine Nut and Arugula Pesto Crust

Maine Lobster Gnocchi
Portobello Mushrooms in a Lobster
Chervil Cream Sauce

Smoked Turkey
Bourbon and Brown Sugar Glazed Smoked
Tom Turkey with Cranberry Wine Sauce

Smoked Duck
1/2 Duck with Plum Sauce, Wild Rice,
and Sesame Green Beans

Poached Lamb
Butter Poached Lamb on Top of
Marinated Shitake Mushrooms with a
Side of Mint Jelly

Roulade of Chicken
Stuffed with Red Peppers, Asiago and Olives
in a Light Lemon Tarragon Veloute Sauce

Penne Rigate
With Heirloom Tomatoes, Capers,
Anchovies, Garlic, and Crushed Red Chilies
in Extra Virgin Olive Oil with Basil,
Oregano, and Pecorino Romano

Lemon Tarragon Chicken
 

Lobster Ravioli
Tossed in Tarragon Tomato Shallot Sauce

Cut Ziti
Roasted Chicken, Sun-Dried Tomatoes,
Grilled Eggplant, and Roasted Red
Peppers in a Basil Cream Sauce

Beef Tenderloin
Hickory Grilled with Local Mushrooms,
French Beans, and Peppercorn
Marsala Butter

Seared Scallops
Grilled Jumbo Asparagus,
Yukon Gold Whipped Potatoes,
and Tarragon-Lemon Butter

Salmon Encrute
With Cajun Asparagus

Rack of Lamb
Chianti Risotto and a Fig Reduction

Herbed Potato Gnocchi
Roasted Chicken, Gorgonzola Cream,
Spinach, and Spiced Walnuts

Boneless Short Ribs
Braised and Topped with Hearty Ragu
Reduction of Celery, Onions, Carrots,
and Wild Mushrooms