Entrees

Seafood

Herb Crusted Halibut
Baked Salmon with Miso Glaze
Grilled Swordfish with Mango & Tomato
Shrimp Scampi
Pan Seared Scallops Provencal
Pan Seared Whitefish with White wine Caper Sauce
Cold Water Lobster Tails with Truffle Butter
Lime Cilantro Crusted Salmon
Grilled Snapper Over a Ragout of Roasted Vegetables
Cajun Fried Catfish
Sesame Crusted Seared Ahi Tuna

Chicken and Poultry

Marinated Open Flame Grilled Chicken Breast
Stuffed Chicken Breast with Artichoke Hearts , Swiss and Spinach topped with Porcini Sauce
Chicken Marsala
Southwest Grilled Chicken with Tomatillo Salsa
Chicken With a White Wine Caper Sauce
Duck Breast Chinese Style with a Soy Ginger Sauce
Fried Chicken with a Buttermilk Gravy
Chicken Parmesan
Cajun Chicken Breast with a Mango Sauce
Stuffed Chicken Breast with Brie and Prosciutto
Asian Style Orange Chicken

Beef, Lamb and Pork

Domestic Rack of Lamb with Minted Au Jus
Pork Tenderloin with a Quince Apple Compote
Pork Chops Wrapped in Napa with a Dry Cherrie Sauce
Grilled New York Steak with a Green Peppercorn Sauce
Southwestern Skirt Steak
Garlic & Pepper Prime Rib with a Natural Au Jus
Herb Crusted Tenderloin of Beef with Red Wine Sauce
Rib Eye Steak topped with Gorgonzola and a Port Wine Reduction
Leg of Lamb with Braised Shallots, Garlic Mint and Caramelized Carrots
Veal Chop with a Sweet Tomato Concase
Tri Tips with Horse Radish Sauce and Au Jus
Filet Mignon with Wild Mushrooms & Caramelized Onions

Vegetarian

Wild Mushroom Ravioli in a Porcini Sauce
Falafel with Tahini Sauce and a Yogurt Cucumber Sauce
Stuffed Red Pepper with Pan Seared Tofu
Polenta Stack with Risotto and Roasted Tomato
Sautéed Tofu with a Yogurt Mint Sauce
Stuffed Portobello Mushroom with Goat Cheese
Grilled Vegetable Lasagna
Orzo with Spinach, Asparagus and Sun Dried Tomato

Vegan

Vegan Shepherd’s Pie
Vegan Chicken with White Wine Caper Sauce
Vegan Lasagna with Squash, Wild Mushroom and Tofu Spinach Filling
Vegan Sushi
Vegan Taco Bar
Spicy Potato Coconut Curry
Couscous with Wild Mushrooms and Fresh Tomatoes
Stuffed Portobello with Herbs and Bread Crumbs
Greek Style Lentils over Basmati Rice
Tempeh Fajita
Tofu Skewers with Falafel and Non Dairy Yogurt Cucumber Sauce
Cilantro Lime Grilled Tofu
Wok Vegetable Udon
Stuffed Red Peppers with Black Beans, Rice and Chard
Wild Mushroom Spring Rolls with Hoisin Sauce
Hummus Quesadilla with Grilled Eggplant