SALADS:

• Mixed Baby Greens topped with Parmesan Curls, Grape Tomatoes and Fresh Cracked Pepper and Dressed with Herbed Olive Oil & Red Wine Vinaigrette
• Mixed Baby Greens topped with Proscuitto & Mozzarella and Dressed with Maggie Dressing (Herbed Olive Oil & Balsamic Vinegar) 
• Arugula and Baby Green Salad with Jicama, Strawberries and Sugared Pecans
• Mixed Baby Greens with thinly sliced Granny Smith Apples, Crumbled Bleu Cheese and Candied Walnuts and Dressed with a Calvados Dressing 
• Mixed Baby Greens topped with Toasted Pecans, Mandarin Oranges, Red Onions and dressed with a Balsamic Vinaigrette
• Crab, Avocado and Grapefruit Salad atop torn Frisée and Radicchio leaves dressed with Chive Vinaigrette 
• Scallop, Mango and Avocado composed atop Mixed Baby Greens and Dressed with a Chile-Lime Vinaigrette
• Tomato and Onion Napoleon (Jacksonville Tomatoes and Noonday Onions topped with Minced Jalapenos and Bleu Cheese Crumbles drizzled with Olive Oil) 
• Wedge Salad with Pico Vinaigrette and Crumbled Bleu Cheese

ENTRÉES:

Poultry

• Chicken with a Mustard Mascarpone Marsala Sauce served over Wide Egg Noodle and aside Sautéed Spinach with Roasted Garlic and Proscuitto 
• Spinach & Ricotta-Stuffed Chicken Breasts topped with a Lemon Beurre Blanc Sauce Served over Orzo Pasta and aside Vichy Carrots
• Parmesan Crusted Chicken topped with a Sun-dried Tomato (or a Basil Pesto) Cream Sauce and served with Wild Mushroom Risotto and Medley of Green Vegetables 
• Chili and Honey Glazed Chicken Half topped with Jicama, Jalapeno & Pineapple Slaw and served with Caramelized Onion Au Gratin Potatoes 
• Chicken Blanquette (Creamy Rustic Stew with Carrots, Haricot Verts, Cherry Tomatoes and a Potato Medley) 
• Scaloppini de Pollo (Lightly Breaded and Pan Seared Chicken topped with Asparagus, Zucchini, Mushrooms and Red Bell Peppers in a Light White Wine Herb Sauce) served with Polenta Cakes
• Chicken Doria (Chicken Breast stuffed with dark meat from legs and thighs and finished with a Burr Blanc Sauce) 
• Chicken Chassur (Chicken Breast topped with Roasted Tomatoes, Mushrooms and finished with a Dark Cabernet Sauce) and served with a Green Bean Basquaise & Potatoes Anne
• Ballotine de Poulet (stuffed chicken with a wild mushroom dressing) served with Creamed Spinach with Fontina and Balsamic Roasted Potatoes 
• Roasted Chicken with a Noonday Onion and Ale sauce (or with a Sage and Vermouth sauce) served with Vegetable Medley and Garlic & Horseradish Mashed Potatoes
• Chicken Roulade (stuffed and rolled): with the following ideas - Spinach and Goat Cheese; Basil Pesto and Julienne Sweet Red Peppers; Sun-dried Tomatoes, Fresh Basil and Smoked Mozzarella - And served with Asparagus with Cherry Tomatoes and Wild Rice 
• Chicken Braised in White Wine with Mushrooms, Lemon and Fresh Herbs and served with Long Grain Rice and Sautéed Asparagus and Young English Pea Medley
• Rosemary Chicken Breast with Potato Leek Gratin and Italian Green Beans
• Chicken Breast topped with a Spinach, Heirloom Tomato Slice and Provolone Cheese and topped with Chardonnay Sauce; Wild Rice Medley and Steamed Broccoli
• Chicken Cordon Bleu aside Roasted Fingerling Potatoes and Green Beans Almandine 
• Sweet and Sour Stir Fry (Chicken and/or Shrimp over Brown Rice with Julienne Veggies) and served with Spring Rolls and a Mango Habanero Dipping Sauce
• Broiled Cornish Game Hens served with Couscous and Fig Compote or
• Green Beans with Orange Essence & Toasted Maple Pecans and a Potato Crown flavored with Truffles, Bacon and Sour Cream 
• Texas Chicken Florentine - Bar-B-Q Glazed, Pecan Crusted Chicken Breast stuffed with Spinach, Roasted Garlic, Jalapeno, Bacon and Cheddar
• Del Rio Chicken - Tortilla Crusted Chicken Breast Stuffed with Seasoned Ground Beef, Green Chilies and Monterrey Jack Cheese & topped with Chipotle Sour Cream and Fire Roasted Tomato Salsa

Fish & Seafood

• Baked Tilapia with a Couscous Crust and Basil-Lemon Sauce Served with Confetti Rice and Roasted Asparagus with Toasted Garlic and Parmesan
•  6 oz. Grilled Salmon topped with a Lemon Caper Cream Sauce Served with Wild Rice and Vegetable Fritters with a Roasted Garlic and Truffle Aioli 
• Herb Crusted Oven Baked Halibut served with Spinach and Pea Risotto and Pont Neuf potatoes with Béarnaise Sauce
• Grilled Salmon decorated with a Grapefruit-Lime Vinaigrette w/ Mint and Chives Atop Mediterranean Couscous & Green Beans with Garlic-Lemon Toasted Bread Crumb 
• Grilled Catfish topped with a Spicy Nectarine and Corn Salsa Atop a Black Bean Cake, Tortilla Strips and a Jicama Slaw
• Pan Seared Tilapia topped with Pineapple, Cucumber and Mint Salsa Served with Haystack Potatoes and Turkish Pilaf 
• Lump Crab Cakes topped with a Roasted Red Pepper Saffron Cream Sauce, Caramelized Onion Tart with Fresh Thyme and Goat Cheese and Potatoes Anne

Beef

• New York Strip topped with Two Texas Cheese Enchiladas & Red Ranchero Sauce and served with Rustic Red Beans and Fiesta Potato Crowns 
• Wood Smoked Tri-Tip topped with a Sicilian Herb Sauce, served with Grilled Summer Veggies and Twice Baked Potatoes
• 4 oz Filet of Beef topped with Herbed butter and served aside 3 Skewered Rosemary & Garlic Shrimp, Bacon & Parsley Whipped Potatoes and Chef's Vegetable Medley of Broccoli, Green Beans and Asparagus 
• Tenderloin Osker (Stuffed with Lobster) topped with Béarnaise Sauce served aside Asparagus Tips with Baby Carrots and Horseradish-Sour Cream Mashed Potatoes
• 8 oz. Beef Filet topped with a Jalapeno Béarnaise Sauce and served with Aged cheddar Potato Au Gratin and Broiled Asparagus w/ Bacon and Balsamic Reduction 
• 8 oz. Beef Filet topped with a Wild Mushroom Duxelle and topped with a demi glace and served with Potatoes Anne and Grilled Vegetable Planks
• Sliced London Broil served with a Portobello and Cabernet Sauce, Horseradish-Sour Cream Mashed Potatoes and Fontina Creamed Spinach 
• 8oz. Tournedo in a Mushroom Cabernet Sauce, Carrot Soufflé and Zucchini Boats

Pork

• Spice Rubbed Pork Loin topped with a Sweet Summer Salsa 
• Pork Chops with Sautéed Apples and Wild Rice (or Port Wine Braised Red Cabbage and Spatzel)
• Tuscan Pork Chops topped with Roasted Tomatoes, Artichoke Hearts, Capers, Onions and Fresh Herbs served with a Boursin Mashed Potato and Thyme Green Beans 
• Pork Tenderloin with Garlic-Orange Vinaigrette, Sautéed Spinach and Risotto Cake with Cheese Fondue Sauce
• Brandy Soaked Apple and Raisin Stuffed Pork Loin topped with demi glace and served with Roasted Potatoes and Haricot Verts 
• Cabernet Braised Short Ribs with Gorgonzola Polenta and Herbed Vegetables
• Pulled Pork B-B-Q Hoagie with Pickled Red Onions, Slaw and Hot Potato Salad 

Lamb

• Pink Peppercorn Rack of Lamb with a Dijon-Sauvignon Blanc Reduction and served aside Buttered Fresh Green Beans and Roasted Yukon Golds

Pasta

• Striped Cheese Ravioli with Brown Butter and Sage 
• Pasta Primavera - Corkscrew Pasta tossed with Chicken, Broccoli, Zucchini, Carrots, Squash and Red Bell Peppers in a Creamy Chardonnay sauce
• Penne All Vodka with Pancetta, Sun-dried Tomatoes, Roasted Garlic and Red Pepper flakes in a Basil Cream Sauce 
• Spinach and Sun-dried Tomato Lasagna Penne with Italian Sausage and Spinach and topped with Fresh Parmesan Curls 
• Bowtie Pasta toss with Tarragon Basil Pesto, Summer Vegetables and Chicken in a light cream sauce 

Additional Sides

• Brussels Sprouts with Pecan Brown Butter
• Sautéed Corn, Spinach and Green Beans
• Creamy Wild Mushroom & Spinach Risotto
• Grilled Squash, Zucchini, and Red Peppers
• Yam and Butternut Squash Pudding
• Roasted Baby Vegetables
• Sautéed or Roasted Asparagus
• Baked Spinach
• Creamed Spinach with Tarragon
• Cinnamon, Gingered, Dilled or Buttered Carrots
• Creamy Polenta with Sage and Roasted Mushrooms
• Chèvre Zucchini Gratin
• Roasted Cauliflower and English Pea Medley
• Zucchini, Carrots and Asparagus
• Florentine Potato Gratin
• Potato and Celery Root Purée

DESSERTS:

• Berry Bottom Crème Brülée or Chocolate Crème Brülée
• Triple Chocolate Mousse Cake with Raspberry Coulis
• Sacher Torte with Raspberry Filling
• Dark Chocolate Mousse with Grand Marnier Whipped Cream
• White Chocolate and Milk Chocolate Chunk Bread Pudding with Bourbon Sauce
• Ginger Lime Cheesecake
• Chocolate Caramel Turtle Cheesecake
• Plain New York Style Cheesecake with Fresh Strawberry Topping
• Mocha Layer Cream Pie with Amaretto Crust
• White Chocolate Mousse infused with a Wild Berry and Merlot Reduction and topped with Dark Chocolate Curls