- Seared Duck Breast with Blackberry Puree on Brioche
- Beef Tenderloin Wrap with Portabella Mushrooms and Bleu Cheese
- Smoked Trout with Honey Bacon on Seven Grain Toast
- Chive Infused Goat Cheese on Parmesan Tuile
- Roasted Red Peppers Roulade with Basil Mascarpone
- Assorted Sushi with Wasabi, Ginger and Soy Sauce
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- Lobster Bisque with Roasted Leeks
- Butternut Squash Bisque with Roasted Pumpkin Seeds
- Black Bean Tenderloin
- Chilled Asparagus Soup with Chive Oil and Avocado
- Grenshaw Melon Soup
- Creamy Tomato Garlic with Basil Garnish
- Andouille Shrimp Gumbo
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- Spiced Roasted Acorn Squash, Lentils and Goat Cheese
On Bed of Arugula
- Baby Tomatoes and Roasted Pine Nuts
Topped with Balsamic Dressing
- Strawberry Butter Lettuce Salad
Sliced Strawberries, Shaved Red Onions, Bibb Lettuce, Spiced Walnuts and Bleu Cheese. Topped with Strawberry Balsamic Dressing
- Baby Greens
Orange Segments, Dried Blueberries, Candied Pecans, Tomatoes and Wedge of Regina Bleu. Topped with Orange Cream Dressing
- Watermelon – Tomato - Feta Caprice Salad
with Fresh Basil and Basil Oil, Aged Balsamic Reduction
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- Seared Herb Crusted Rack of Lamb with Bing Cheery and Cranberry Chutney
Served with Roasted Root Vegetables and Roasted Cauliflower – Kalamata Olive Oil, Parsnip and Potato Puree.
- Herb Encrusted Beef Tenderloin
Served with Mushroom Au Poivre, Balsamic Asparagus, Portabella Mushroom Hash.
- Pan Seared Sea Bass
Lemon Burre Blanc Served with Baby Carrots and Roasted Fingerling Potatoes.
- Porcini Encrusted Beef Tenderloin with Honey Port Gastrique and Skewered Rosemary Prawns
With Mint Pesto. Served with Creamers and Haricot Verts.
- Grilled Halibut with Strawberry Kiwi Salsa
Served with Fiesta Rice and Grilled Summer Vegetables.
- Rosemary veal Loin topped with Veal Demi and Ahi Tuna
Served with Bing Cherry Port Glaze, Gorgonzola Cheese and Mango Salad, Risotto Milanese and Seasonal vegetables.
- Grilled Salmon with Apricot Glaze
Served with Roasted Potatoes and Baby Carrots
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