Cuban Black Bean Soup, Jalapeno Chedder Johnny Cakes
Grilled Mushroom Salad, Mustard-Shallot Vinaigrette, Goat Cheese Croutons
Roasted Tomato & Goat Cheese Salad, Pan Roasted Salmon with Couscous and Chili Vinaigrette, Roasted Beef Tenderloin in a Dry Rub Crust
Sauteed Veal Medallions with Sage and Mushrooms, Sauteed Snapper with Basil oil and Sun-Dried Tomatoes
Cold Poached Salmon, Poached Chicken Salad, Herb and Caper Mayonnaise, Roasted Corn and Tomatillo Salsa
Chili-Rubbed Pork Tenderloin, Grilled Marinated Swordfish with Fire Roasted Peppers, Onions, Mushrooms, and Herb Vinaigrette
Sea Bass Steamed with Lemon Grass and Chili, Coconut Broth, Shrimp and Vegetable Steamed Dumplings with Sweet Mustard Dip
Chicken Pailliard with Chive and Mustard Sauce, Sauteed Chicken Breast with Clover Honey and Chili
Braised Cornish Hens with Apricots and Dates, Wild Rice with Spicy Pecans, Chicken Thighs Braised in Apple Cider
Linguine with Manilla Clams and Spicy Chorizo Sausage, Orrechiette Pasta with Peas, Ham and Cream
Basic Pizza Dough, Pizza with Tomato, Mozzarella, and Basil, Coarse Salt and Rosemary Focaccia
Shrimp Ravioli in Saffron Broth, Tuna and Mushroom Kebabs with Wasabi Vegetable Salad
Boneless Roast Leg of Lamb with Feta Cheese, Olives and Baby Eggplant, Minted Basmati Rice Pilaf, Cardamon and Fennel Scented Carrots
Open Faced Portobello-Swordfish-Pancetta Club, Grilled Vegetable and Mozzarella Panini, Sourdough, Grilled Tomato, Red Onion, and Blue Cheese, Tangy Vegetable Chips
Roasted Eggplant Firecracker Rolls, Tuscan White Beans with Olive oil, Tomato and Zucchini Gratin
Quinoa with Toasted Hazelnuts and Dried Crannberries, Buckwheat groats and Mushroom Griddle Cakes
Roasted Oysters with Country Bacon, rack of Venison with Apple and Szechuan peppercorn Sauce, Frozen Grand Marnier Souffle
Oven BBQ Beef Brisket, Black Coffee BBQ Sauce, Grilled Salmon Steak with Coffee BBQ Sauce
Classic Ceasar Salad, Better and Hotter Tijuana Caesar Salad, Quick and Creamy Eggless Caeser Salad
Garlic Roasted Yuca, Mediterranean Mixed Vegetable Gratin, Classic Bistro Potato Gratin Dauphinoise
Basic Pie Dough, Strawberry Rhubarb Pie, Blueberry and Pecan Crunch Pie
Asparagus and Wild Leek Tart with Goat Cheese and Red Pepper Vinaigrette, Fresh Fava Beans and Wild Morel Ragout with Lake Superior Whitefish
Roasted Whole Duckling with Mustard-Rhubarb Glaze, Seared Duck Breast with Ginger
Veal Chop Milanese with Tomato and Basil Vinaigrette, Pecan Crusted Chicken Breast with Chili-Cumin Butter, Fried Grouperwith Papaya Relish
Shrimp Filled Zucchini Blossoms, Tapas Style Squid and Olives with Spanish Style Bruschetta
Rack of Lamb with Mustard Seed Crust, Phyllo Onions and Dill Purses, Minted Beet Salad
Roast Loin of Pork, Green Onions Spoonbread, BeetGreens and Honey Almonds
Stuffed and Roasted Rack of Veal, Braised Exotic Mushrooms, Mashed white Beans with Truffle oil