| Lobster and Rock Shrimp Spring Roll with Two Sauces |
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| Dungeness Crab Cake |
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with grain mustard remoulade |
| Crisp Wild Mushroom Polenta Cakes |
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with roasted garlic and rosemary |
| Crispy Chicken And Shitake Dumpling |
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with scallion-soy dip |
| Stuffed Mushrooms |
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with spinach and fontina |
| Honey-soy Glazed Chicken Satay |
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with peanut sauce |
| Balsamic Glazed Beef Tenderloin Skewers |
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| Crispy Salmon Croquettes |
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with citrus-dill cream |
| Little Smokies in a Blanket with Mustard |
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| Risotto Cakes |
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with lemon and parmesan |
| Crisp Buttermilk Oysters |
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with tarragon mayonnaise |
| Twice Baked Yukon Gold Potatoes |
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with vermont cheddar and double smoked bacon |
| Panko Crusted Prawn |
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with ginger-orange cream |
| Crispy Four Cheese Ravioli |
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with marinara sauce |
| Ahi Tuna Tartar |
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with lime zest, ginger and wasabi cream |
| Vegetarian Summer Roll with Peanut-Soy Dip |
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| Chili Spiced Crab Salad |
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with mango and cucumber |
| Ratatouille Toast |
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with calamata olive and goat cheese fondue |
| Classic Ahi Tuna Poke |
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| Peppered Filet of Beef |
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with horseradish mousse and cornichon |
| Marinated Bay Shrimp |
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with smashed avocado and tomato on cucumber round |
| Truffled Artichoke and White Bean Tartlet |
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| Rock Shrimp And Scallop Ceviche |
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with avocado and radish |
| Garbanzo Bean Tartlet |
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with eggplant, roasted tomatoes and cherry peppers |
| Smoked Salmon On Pumpernickel |
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with dill creme fraiche |
| New Potatoes |
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with american sturgeon caviar and chive crème fraiche |
| Pesto Chicken Salad Crostini |
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with oven dried roma tomatoes |
| Herbed Profiteroles |
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with duck liver mousse and port wine cherries |
| Saffron Poached Maine Lobster |
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with roasted red pepper mayonnaise |
| Albacore Tuna Salad |
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marinated tomato and fresh greens on whole grain bread |
| Marinated Grilled Chicken |
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with slow-roasted roma tomatoes, baby arugula and basil aioli on french baguette |
| Chicken Salad |
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watercress, green apple and smoked bacon wrap |
| Black Forrest Ham and Gruyere |
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with honey grain mustard on pumpernickel |
| Smoked Turkey Breast, Avocado and Peppered Bacon |
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with triple cream brie on sourdough |
| Roasted Portobello Mushroom |
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sweet peppers, spring greens and spiced eggplant spread wrap |
| Greek-inspired Chopped Salad |
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with romaine, grape tomatoes, calamata olives, cucumber and feta cheese with dill vinaigrette |
| Classic Caesar |
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with garlic croutons, shaved reggiano and traditional dressing |
| Fingerling Potato Salad |
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with cornichons and red onion in a pommery mustard dressing |
| Pasta Salad |
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with sopressata, mozzarella, roasted peppers and capers, in a red wine-oregano vinaigrette |
| Heirloom Tomato |
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with buffalo mozzarella, shaved red onion and aged balsamic |
| Wild Mushroom Risotto |
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with parmesan and spinach |
| Roasted Butternut Squash Soup |
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with brioche croutons and spiced creme fraiche |
| Four Cheese Ravioli |
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with walnut-sage brown butter |
| Dungeness Crab Roll |
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with citrus-miso vinaigrette with shaved fennel and baby greens |
| Herbed Goat Cheese Crostini |
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with roasted garlic, bell pepper salad and basil vinaigrette |
| Fennel Crusted Ahi Tuna |
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tomato confit with fingerling potatoes, haricot vert and a tapenade dressing |
| Marinated Salmon |
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with dill crème fraiche, cucumber and potato blini |
| Classic Caesar Salad |
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with traditional dressing |
| Maryland Style Crab Cake |
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with a roasted corn salsa and smoked chili vinaigrette |
| Thyme Roasted Halibut |
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with fennel confit, whipped potatoes and tomato jus |
| Rainbow Trout |
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with caper brown butter, haricot vert almondine and wild rice |
| Slow Cooked Atlantic Salmon |
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with sweet pepper piperade, mascarpone polenta and wilted spinach |
| Maine Lobster |
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with curried-carrot broth, soba noodles, shitake and pea shoots |
| Thyme Basted Organic Chicken, Mustard Jus, Potato Puree And Green Asparagus |
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| Herb Roasted Beef Tenderloin |
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with potato leek gratin and baby artichokes |
| Peppered New York Strip |
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with roasted garlic potato puree, wilted spinach and brandy shallot jus |
| Rosemary Roasted Leg Of Lamb |
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with white beans, tomato and roasted garlic jus |
| Rack Of Lamb |
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with herbed jus, wild mushroom, english peas and parmesan gnocchi |
| Veal Scaloppini |
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with lemon-sage butter, roasted yukon gold potatoes and glazed seasonal vegetables |
| Seared And Roasted Muscovy Duck |
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with a ragout of green lentils and pancetta, sweet and sour endive |
| Hamburgers |
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| All Beef Hotdogs |
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| Honey-mustard Bbq Chicken |
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| Sweet And Sour Glazed Baby Back Ribs |
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| Hamburger And Hot Dog Rolls |
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| Cheddar, Swiss And American Cheese |
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| Ketchup, Dijon Mustard, Yellow Mustard, Mayonnaise, Relish |
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| Grilled Onions, Pickles, Lettuce And Tomato |
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| Classic Cole Slaw |
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| Baked Beans |
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| Yukon Gold Potato Salad |
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| Chopped Salad |
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with bacon |
| Tomato And Bleu Cheese |
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| Kettle Cooked Potato Chips |
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| Cookies |
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| Brownies |
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| Roasted Beef Tenderloin |
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with shallot-thyme sauce |
| Whole Roasted New York ""Au Pouve"" |
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with brandy-peppercorn sauce |
| Organic Chicken and Wild Mushrooms |
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with roasted garlic and rosemary |
| Proscuitto Crusted Pork Loin |
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with dried fruit compote and port wine |
| Balsamic Basted Leg of Lamb |
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with tomato confit and calamata olives |
| Slow Cooked Atlantic Salmon |
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with grain-mustard tarragon jus |
| Pan Seared Halibut |
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with caper brown butter and lemon confit |
| Roasted Garlic Potato Puree |
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with crème fraiche |
| Yukon Gold Potato and Leek Gratin |
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with aged gruyere |
| Crispy New Potatoes |
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with spring onions and fresh thyme |
| Baked Pipette Pasta |
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with parmesan and pancetta bread crumbs |
| Wild Mushroom Risotto |
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with pecorino romano and baby spinach |
| Wilted Spinach |
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with caramelized onions |
| Roasted Butternut Squash |
|
with sage and crispy spinach |
| Sesame Broccoli With Toasted Garlic |
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|
| Glazed Spring Vegetables |
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with herb infused olive oil |
| Caramelized Fennel and Haricot Vert |
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with toasted hazelnuts and orange zest |
| Grilled Asparagus |
|
with pommery mustard vinaigrette and mimosa garnish |
| Baby Greens |
|
with cherry tomatoes and balsamic vinaigrette |
| Arugula Salad |
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with shaved pears, candied walnuts and blue cheese |
| Chopped Salad |
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with romaine, grape tomatoes, calamata olives, cucumber and feta with dill vinaigrette |
| Olive Oil Poached Tuna |
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with calamata olives, capers and cured roma tomatoes on reggiano crisp |
| Sicilian Anchovy |
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toast with classic piperade garnish |
| Veal Saltimbocca Roulade |
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with fontina and crisp sage |
| Crisp Porcini Arancini |
|
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| Antipasto Display Of Marinated Roasted Vegetables, Air-dried Meats, Cheeses And Condiments |
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| Salad Of Arugula, Shaved Fennel, Orange And Fig Balsamic Vinaigrette |
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| Farfalle |
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with pancetta, peas and parmesan cream |
| Four Cheese Ravioli |
|
with basil-tomato sauce and extra virgin olive oil |
| Herb Roasted Pork Loin |
|
with balsamic jus, braised greens and dried fruits |
| Garlic Basted Leg Of Lamb |
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with roasted potatoes and olives |
| Cannoli, Tiramisu, Hazelnut Roulades And Espresso Chocolate Tart |
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| Rock Shrimp And Scallop Ceviche |
|
with avocado and tortilla strips |
| Maine Lobster Salad |
|
with chilies, lime and cilantro on blue corn chip |
| Pulled Duck Quesadilla |
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with roasted tomato salsa |
| Crispy Toasted Corn Cakes |
|
with fire roasted poblano chilies |
| Crispy Tortilla Chips |
|
with chipotle salsa, con queso and guacamole dips |
| Caesar Salad |
|
with red chile croutons and shaved parmesan |
| Braised Beef Manchaca Enchiladas |
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with fire roasted red chili sauce and queso fresco |
| Chicken And Spinach Enchiladas |
|
with a garlic and jack cheese crème |
| Mexican Rice |
|
with pinto beans, tomatoes, peas, roasted corn and cilantro |
| Breaded Halibut |
|
with warm corn tortillas, shredded cabbage, cilantro crema and pico de gallo |
