entrees

red meat / pork

sliced new york strip with brandy & peppercorn sauce

potatoes au gratin * sauté of seasonal vegetables

sliced new york strip with pomegranate demi glace

pine nut couscous * balsamic roasted brussel sprouts with dried cherries

grilled sliced beef tenderloin

with roasted fingerling & purple peruvian potatoes,

slow oven-roasted tomatoes, baby green beans and brandied cream sauce

grilled individual filet of beef with blue cheese butter

potatoes au gratin * sauté of baby green beans & baby carrots

beef wellington

tenderloin wrapped in mushroom duxelle, westphalian ham & puff pastry

roasted baby new potatoes * sautéed haricot verts

southwestern style grilled skirt steak

chipotle sweet potato mash * sauteed green & red bell peppers

red onion, jalapeño & roasted corn salsa

grilled marinated lamb loin with pomegranate demi

pureed parsnips with olive oil * balsamic roasted cipollini onions

rack of lamb coated with fresh herbs & mustard

polenta triangles topped with sundried tomatoes & parmigiano reggiano

sauté of seasonal vegetables

rack of lamb with dijon & pistachio crust

saffron risotto with wild mushrooms & parmigiano reggiano

sauté of seasonal vegetables

sliced loin of lamb with a minted demi glace

potatoes au gratin * layered zucchini vegetable terrine

sliced pork tenderloin with jalapeño chutney glaze

herbed couscous with fine diced bell pepper * sauté of seasonal vegetables

chicken

sliced stuffed breast of chicken

with prosciutto, fresh basil, chevre and sundried tomato, topped with a light herbed sauce

garlic mashed potatoes * sautéed zucchini & yellow squash

chicken marbella

with white wine, garlic, spanish green olives, pitted prunes, capers and dried oregano

soft polenta * sauté of seasonal vegetables

moroccan style chicken

boneless breast of chicken made with roasted tomatoes, eggplant, slivered almonds, cilantro and lemon juice

basmati rice * sauté of seasonal vegetables

sliced marinated breast of chicken

sliced kalamata olives, artichokes, feta, roasted tomatoes and micro basil

potatoes au gratin * sauté of seasonal vegetables

chicken piccata

with white wine, shallots, lemon juice, capers and minced parsley

traditional mushroom risotto * sautéed haricot verts

chicken cacciatore

boneless breasts of chicken with sauteed mushrooms, tomato and parsley in a red wine sauce

mixed wild & white rice * sauté of seasonal vegetables

chicken florentine stuffed with spinach, garlic & cheeses

saffron risotto with wild mushrooms and parmigiano reggiano * sauté of seasonal vegetables

sliced grilled breast of chicken with lemon saffron cream

herbed couscous * vegetable ratatouille

grilled breast of chicken with tomato cream & tarragon sauce

roasted rosemary baby new potatoes * sauté of seasonal vegetables

fish

grilled filet of salmon with lemon & dill beurre blanc

mixed wild & white rice with orange zest * sautéed asparagus tips

grilled white sea bass with light asian glaze

topped with avocado & mango salsa * wasabi mashed potatoes * saute of baby bok choy

grilled california sea bass

with artichoke hearts, sundried tomatoes, & kalamata olives

mix of white & wild rice * sauteed asparagus tips

grilled sea bass topped with mediterranean "tapenade" relish

of tomatoes, olives, capers, onion & olive oil * mix of white & wild rice * sauteed asparagus tips

grilled alaskan sable fish

over fried risotto cake with shitake mushrooms * served with haricot verts and a lemon basil beurre blanc

pan seared halibut

chive & sour cream mashed potatoes * drizzled with roasted tomato vinaigrette * fanned asparagus spears

pan seared halibut

pearled couscous * sauteed stone fruits * lemon basil beurre blanc

seared sea scallops with a soy lime sesame glaze

couscous made with red peppers & scallions * sauteed baby spinach

vegetarian

vegetarian napoleon

made with marinated grilled eggplant, portobello mushroom and chevre cheese drizzled with fresh basil oil

potatoes au gratin * sauté of seasonal vegetables

grilled eggplant and artichoke brochette

pine nut couscous * lemon roasted garlic yogurt sauce * balsamic roasted brussel sprouts with dried cherries

eggplant parmesan stack

layers of panko breaded eggplant with melted fresh mozzarella and roma tomatoes with a spicy tomato sauce

potatoes au gratin * sauté of seasonal vegetables

mushroom strudel

mushrooms sauteed with garlic & herbs rolled in flaky puff pastry with goat cheese

topped with oven roasted tomatoes and basil oil

mediterranean baked eggplant

layers of eggplant, zucchini & potatoes with onions, garlic, parsley, tomatoes and spices

topped with beshamel sauce and parmigiano reggiano

potatoes au gratin * sauté of seasonal vegetables

four cheese ravioli

tomato cream sauce, sundried tomatoes, chopped basil

asiago & sweet pea ravioli

brown butter and sage sauce, snow peas and italian roasted tomatoes

red bell pepper stuffed with quinoa salad

made with adzuki beans, pistachios, basil, cilantro and roma tomatoes

side of grilled eggplant drizzled with lemon yogurt sauce

fried falafel medallions

citrus garlic yogurt sauce, cumin spiced lentils and stewed tomatoes, minced mango garnish

curried roasted cauliflower & cashew gratin (vegan)

with oven roasted tomatoes and sweet kale, served over wild & white rice

coconut chickpea curry with jasmine rice (vegan)

tomatoes, chickpeas, cilantro and ginger in a creamy coconut curry

vegan mushroom ravioli (vegan)

with almond milk ricotta, tomato and roasted garlic sauce

topped with snow peas and italian roasted tomatoes

vegan spinach ravioli (vegan)

with almond milk ricotta, tomato saffron sauce

topped with snow peas and italian roasted tomatoes