Passed or Stationary Appetizers

• Smoked Salmon on Lemon Tuile Spoons with Chive Crème Fraîche
• Tuna Tartar with Miso Dressing served in a Sesame Seed Tuile Cone
• Crispy Prosciutto Asparagus Bundles with Balsamic Reduction
• Panko Crusted Goat Cheese Spheres with Tapenade Center
• Heirloom Tomato Gazpacho “shots” with Crispy Basil
• Caramelized Leeks and Pancetta Tarts
• Tomato Bruschetta on Grilled Artisan Bread
• Crispy Polenta with Pesto and Shaved Parmesan
• Peppered Flank Steak Crostini with Sautéed Swiss Chard

Plated Appetizers

• Crispy Zucchini Blossoms with an Olivade Sauce
• Dungeness Crab Cakes served on a Micro Green Salad with a Meyer Lemon Vinaigrette
• Pan Seared Yellowtail Ahi served on a Wakami Salad with Crispy Rice Cake and Ginger-Soy Vinaigrette
• Sorrel and Carmelized Onion Tart with Apple-wood Smoked Bacon Vinaigrette
• Duck and Shrimp Sui Mai with Hoisin Sauce and Green Onions
• Coconut Chicken Satay with Peanut Sauce and Cucumber Salad

Salads

• House Salad- Mesclun Greens with Red Onion, Citrus Sections, Roasted Walnuts and Gorgonzola Cheese tossed in a Citrus Vinaigrette Dressing
• Grilled Chicken Caesar Salad- Romaine tossed with Caesar Dressing, Red Onion, Parmesan Cheese and Garlic Croutons topped with Grilled Chicken and Parmesan Tuille
• Chicken Mesclun Salad- Mesclun Greens tossed with Balsamic Vinaigrette then topped with Grilled Chicken, Pine Nuts, Red Onion, Tomato, Cucumber, Hearts of Palm, Mandarin Orange and Artichoke Hearts
• Fall Orchard Salad- Mesclun Greens with Roasted Apple and Blue Cheese tossed with a Roasted Walnut Vinaigrette
• Greek Salad- Romaine and Iceberg Lettuce tossed with Red Onions, Kalamata Olives, Cucumbers, Tomatoes and Feta Cheese served with a Greek Dressing
  

Soups

• Cauliflower Soup with Poached Lobster
• White Corn Soup with Little Crab Cake “Soufflés”
• Artichoke Soup with Artichoke Hearts and Toasted Almond
• Potato and Leek Soup with Crispy Shallots
• Five Onion Soup with Crostini and Gruyere Cheese
• Minestrone with Crispy Croutons
  

Fall/Winter Entrees (October-March)

• Slow-Roasted Salmon Garlic, Thyme Risotto, Sautéed Spinach and Champagne Beurre Blanc
• Pan Roasted Wild Mushroom stuffed Chicken Breast with Butter Poached Potatoes, Roasted Asparagus and Green Peppercorn Sauce
• Grilled Peppercorn Crusted Beef Tenderloin with Roasted Garlic Mashed Potatoes, Baby Carrots and Red Wine Sauce
• Vanilla Brined Pork Chop or Loin with Crushed Sweet Potatoes, Sautéed Swiss Chard and Dried Cherry Reduction
• Wild Mushroom Lasagna with Arugula Pesto
  

Spring/Summer Entrees (April-September)

• Pan Seared Halibut with Braised Fennel, Artichokes, Fingerling Potatoes and Chive Beurre Blanc
• Pan Roasted Prosciutto stuffed Chicken Breast with Butter Poached Potatoes, Sautéed Broccolini and Sundried Tomato Sauce
• Grilled Aged Ribeye Steak with Horseradish Mashed Potatoes, Roasted Zucchini and Red Wine Sauce
• Herb Crusted Brined Pork Loin with Crushed Red Potatoes, Roasted Asparagus and Dijon-Red Wine Sauce
• Sun-dried Tomato Risotto with Caramelized Onions and Sautéed Baby Squash
• Wild Mushroom Lasagna with Arugula Pesto

Desserts

• Chocolate Souffle Cake with Raspberry Sauce
• Crème Brulee Napoleon with Shredded Phyllo
• Warm Apple Galette with Muscat Carmel Sauce
• Fruit Tarts with Vanilla Custard Filling
• Cheesecake drizzled with Chocolate Sauce
• Cream Puffs with Whipped Cream Filling
• Chocolate Dipped Strawberries
• Chocolate Divinity