| Braised Beef Short Ribs |
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Over blue cheese mashed potatoes in a ceramic tasting spoon |
| Roasted Pear and Brie Wonton |
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With cinnamon glaze |
| Seared Prosciutto Wrapped Shrimp |
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With a chili aioli dip |
| Rosemary Skewered Shrimp |
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With a lemon aioli |
| Lemon Cracked Pepper Chicken Salad |
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Served in a parmesan phyllo cup |
| Walnut Pesto Stuffed Mushrooms |
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| Prosciutto Chicken Tenders |
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Chicken wrapped in prosciutto served with a lemon rosemary sauce |
| Watermelon Cube with Toasted Pistachios |
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Served in a ceramic tasting spoon and drizzled with balsamic vinaigrette |
| Shrimp Salad |
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Served on a wonton crisp |
| Butternut Squash with Ginger and Apples |
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Wrapped in phyllo dough and served with a chipotle cilantro dipping sauce |
| Miniature Sage and Gorgonzola Sliders |
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Served on a miniature sesame seed bun |
| Lavender Crusted Chicken Skewer |
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Served with a traditional gravy |
| Mixed Greens Salad |
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With sliced pears, sugar glazed walnuts, sun dried cranberries and crumbled gorgonzola cheese drizzled with a cranberry citrus vinaigrette |
| Assorted Artisan Rolls and Breads |
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Served with cranberry walnut butter and traditional whipped butter |
| Lemon Caesar Salad |
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With lemon ruffle and parmesan crisp |
| Assorted Artisan Rolls and Breads |
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Served with traditional whipped butterbutter |
| Organic Mixed Greens Salad |
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With sliced strawberries, spicy pecans and crumbled blue cheese drizzled with a honey balsamic vinaigrette |
| Assorted Artisan Rolls and Breads |
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Served with honey sesame butter and traditional whipped butter |
| Organic Mixed Greens |
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With sliced granny smith apples, sugar glazed walnuts and dried cherries drizzled with a creamy maple dressing |
| Assorted Artisan Rolls and Breads |
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Served with a cinnamon apple butter and traditional whipped butterwhipped butter |
| Filet Mignon |
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with blue cheese butter |
| Chicken Roulade |
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Stuffed with roasted red peppers, spinach and parmesan cheese |
| Seared Filet Mignon |
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With a peppercorn demi-glace |
| Pan Seared Chicken Breast |
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With a rustic sun dried tomato and olive tapenade |
| Sliced Beef Tenderloin |
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With a balsamic reduction and softly simmered purple onions |
| Citrus Grilled Chicken Breast |
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Topped with a watermelon jalapeno salsa |
| Beef Tenderloin |
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Served with a wild mushroom cognac cream |
| Chicken Roulade |
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Stuffed with sun dried cranberries, apples, brie and sage |
| Gingerbread Crème Brule |
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| Fresh Berry Cobbler |
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Served with vanilla bean ice cream |
| Strawberry Shortcake Parfait |
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| Warm Pear and Raspberry Bruschetta |
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