Sample Menus


Butternut Squash Soup with Fresh Crab
Roasted Beet & Arugula Salad with Walnut Crusted Goat Cheese Croutons
Fresh Greens with Grapes, Gorgonzola & Pecans
Scallops Dijon with Bell Pepper, Red Onion & Garlic
Shepherd's Pie with Lamb & Sweet Potato Crust
Chocolate Pot de Crèmes with Cinnamon Whipped Cream


Gingered Sweet Potato Soup
Frisee, Blood Orange and Avocado Salad with a Shallot Vinaigrette
Marsala Roasted Root Vegetables in Sage Butter Sauce
Wild Mushroom Ragout over Spaghetti Squash
Walnut & Scallion Crusted Halibut
Lamb Stuffed Acorn Squash with Wild Rice, Oregano & Feta
Poached Pears with Muscat Sauce


Fresh Spinach & Strawberry Salad with an Orange Poppyseed Dressing
Pasta Primavera with Asparagus, Peas, Spring Onions & Cream
Pan Seared Almond Trout with Sage & Garlic
Steamed Artichokes with Lemon Aioli
Moroccan Game Hen with Green Olives & Lemon
Warm Berry Crisp


Roasted Red Pepper Soup with Polenta Croutons & Goat Cheese
Arugula, Proscuitto & Peach Salad with Balsamic Dressing
Quinoa Tabouli with Tomatoes, Scallions, Cucumber & Lemon
Walnut Mushroom Au Gratin with Broccoli over Spinach Linguini
Broiled King Salmon with Tzatziki Sauce
Moroccan Lamb Tagine with Apricots
Watermelon Gazpacho Packed with Ginger, Cilantro & Cucumber
Rustic Raspberry Galette

Sample Hors d'oeuvres Menu