-- Apple Orchard Grilled Chicken Salad --
Romaine Lettuces, Sliced Macintosh Apples, Crushed Walnuts, Whole Pea Pods, Sliced Grilled Chicken Breast. Served with a Slightly Sweet Cinnamon Italian Dressing

-- Asian Pasta Salad --
Sesame Soba Buckwheat noodle with Vegetable Medley and Pea Shoots Ceasar Salad: Romaine Hearts, Shredded Reggiano Parmesan, Garlic Croutons, Creamy Ceasar Dressing.

-- Baby Green Salad --
Mixed Baby Greens with Fresh Mozzarella, Artichokes & Kalamata Olives, Served with an Orange Basil Vinaigrette

-- Caprese Salad --
With Tomato, Mozzarella, Basil, and Red Onions, Served with Balsamic and Extra Virgin Olive Oil Vinaigrette Dressing

-- Hot Pasta Salad --
with Pancetta & Sorrento Lemon Vinaigrette Lemony

-- Quinoa Salad --
with Shaved Vegetables and Fresh Herb Vinaigrette

-- Roasted Beet Salad --
with Preserved Tomatoes, Grilled Eggplant, Wild Mushrooms & Roquefort Cheese Vinaigrette

-- Red Leaf & Butter Lettuce Salad --
Red Onion, Avocado &Tomato Confit With a Red Wine Vinaigrette and Blue Cheese Crumble

-- Roasted Vegetable Salad --
with Balsamic Vinaigrette Drizzle, Wilted Spinach Salad Port Wine, Shallots, Goat Cheese Cake, Spiced Pecans & Sherry Mustard Dressing

-- Oven Roasted Chicken Breast --
with Sauteed Spinach, Mushrooms & Asiago Cheese served over Orzo Pasta

-- Chicken Dijon with Lemon Butter Sauce --
Fresh Chicken Breasts with Cream, Lemon-Pepper Seasoning, and Dijon style mustard.

-- Apricot Glazed Chicken --
Boneless Chicken Breasts with a Tangy Apricot Ginger Soy Glaze Carribean Jerk Chicken Skewers of Tender Chicken Hand Rubbed with Carribean Jerk Seasonings

-- Sous Vide Chicken Roulade --
Chicken Breast Rolled with Roasted Red Peppers, Spinach & Asparagus cooked Sous Vide Style with White Port Gastrique

-- Braised Short Ribs --
Boneless and Rolled. Served with a Fig Reduction Sauce

-- Grilled Skirt Steak --
with Asparagus, Wild Mushroom, Prosciutto Americano & Chimichuri Steak Sauce

-- Filet Mignon --
Grilled with Compound Lavender Butter and Fresh Herbs

-- Tri Tip with Mushrooms --
Served with Red Wine Reduction Marinated Hanger Steak with Chianti Chive Butter

-- Grilled Pork Chops --
with Garlic Lime Sauce

-- Milk-Braised Pork Tenderloin --
with Spinach, Shallots and Balsamic Strawberry Salad Slow roasted pork shoulder with Bourbon soaked cherries, carrots, onions, and parsnips

-- Black & Tan Atlantic Cod --
Poached in Guiness Stout & Harps Lager with a Heather Honey Mustard Glaze

-- Olive Oil Poached Halibut Served --
with Roasted Garlic & Fresh Basil Marinara

-- Pistachio Crusted Sea Bass with a Pinot Grigio Sauce --
Salt Seared Ahi with Ponzu & Massago Sauce

-- Texas BBQ Shrimp --
with Maytag Blue Cheese Slaw

-- Unilaterally Cooked Salmon --
Served on a Bed of White Wine Braised Leeks

-- Traditional New England Style Clam Bake --
with Maine lobster, shrimp, crab, Ipswich steamers, clams, corn, kielbasa, potatoes, onions, hot sauce, broth, melted butter

-- Assorted Cookies & Fudge Brownies --
Mixture of fresh baked cookies and chocolaty brownies

-- Assorted Petite Desserts--
Including Mini: Cream Puffs, Eclairs, Tiramisu, Princess Slices and Chocolate Chip Cannolis

-- Fresh Fruit Skewers--
Drizzled with Cointreau and Mint

-- Stone Fruit Slaw--
with Agave Nectar and Fresh Ginger

-- Chocolate Lava Cake--
with Pancetta & Sorrento Lemon

-- Berry Crisp--
Made with Blueberries, Blackberries and Raspberries, Brown Sugar and Cinnamon

-- Anti-Griddled Begian Chocolate Pops--
Live Process with Belgian Chocolate Mousse "Flash Frozen" on a Popsicle Stick

-- Begian Chocolate Fountain--
Served with Seasonal Fruits, Ceam Puffs, Oreos, Marshmallows & Pretzels

-- Chocolate Covered Strawberries--