Vegetarian

	Moroccan vegetable stew with cous cous		Spinach and wild mushroom lasagna
	Penne pasta with roasted portobello mushrooms and goat's cheese		Spinach, basil, and goat's cheese lasagna
	Roasted vegetable lasagna		Wild mushroom lasagna

Poultry

	Adobo grilled chicken in spicy fruit sauce with crisp corn tortilla "twigs"		Grilled duck breast with raspberries and macadamia nuts
	Chicken breast with prosciutto, spinach, and Jarlsberg		Grilled herb-marinated chicken breast served with roasted tomato and onion coulis
	Chicken, fresh pineapple, and red onion kebabs		Herb-marinated roast turkey breast accompanied by roasted red pepper mayonnaise and honey Dijon sauce
	Chicken pot pie with herb crust		Marinated grilled chicken breast served with chipotle chutney
	Chicken lasagna with prosciutto and smoked gouda		Moroccan chicken stew with root vegetables and cous cous
	Chicken roulade with dried cherry and walnut cous cous stuffing		Moroccan chicken with apples and currants served with cous cous
	Duck breast with pink peppercorn sauce		Pan-seared chicken breast stuffed with basil and chevre served with a roasted tomato coulis
	Grilled chicken pasta Primavera tri-color pasta with shiitake mushrooms, asparagus and peas in our creamy Parmesan Alfredo sauce		Pecan-crusted chicken with mustard sauce
	Grilled chicken with sundried tomatoes and pinenuts with pesto sauce		Provençale chicken strudel
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Beef

	Beef Stroganoff with egg noodles		Roast tenderloin of beef sliced thin and served with horseradish creme fraiche and grainy mustard sauce
	Flank steak stuffed with shiitake mushrooms		Roast tenderloin with vidalia onion relish and Gorgonzola
	Grilled Flank Steak in an Asian marinade of ginger, muchroom soy and shaoxing served on a bed of grilled red onions, red, yellow, and green peppers		South American grilled flank steak sliced thin and served with chimichurri sauce
	Peruvian-style beef skewers with grilled onion and zucchini		Traditional meat lasagna
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Lamb

Grilled leg of lamb with olives, garlic and basil served on a bed of braised raddicchio and fennel

Middle Eastern lamb and vegetable skewers

Pork

	Honey-glazed, spiral-sliced ham		Pork tenderloin with dried cherry salsa
	Pistachio-crusted pork tenderloin with plum sauce and fried leeks
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Seafood

	Crab and asparagus strudel		Roasted salmon with lemongrass, ginger, and garlic
	Grilled balsamic-glazed salmon with roasted tomato and onion coulis		Roasted salmon with ginger-passionfruit glaze with a garnish of garlic chives
	Grilled shrimp with sundried tomatoes, cilantro, olives, and white wine over pasta		Seafood crepes scallops, mussels, shrimp and crab in a seafood veloute with a saffron cream sauce
	Lemon basil shrimp over fettuccini		Whole poached salmon with dilled creme fraiche artfully displayed "swimming" in cubes of aspic on a mirror, covered with cucumber scales and garnished with lemon and fresh dill
	Red snapper Veracruz
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Plated Entrées

	Duo of grilled flank steak and skewered shrimp with a sauce of ginger, mushroom soy, and shaoxing		New York srip steak with sauce Bordelaise
	Grilled lamb skewers served with cucumber riata		Parsley-garlic encrusted rack of lamb au jus
	Grilled rockfish with tomato coulis served with basmati and bamboo rice with red pepper brunoise and lemon asparagus		Pistachio-crusted chicken breast with lemon-thyme beurre blanc
	Jumbo lumb crab cakes with spiced red pepper coulis
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Stations

	Fajita bar with grilled chicken and carne asada Flour tortillas to be filled as desired by your guests with grilled meats, shredded cheese, sautéed onions and peppers, guacamole and fresh salsa
	Pasta finished to order by our chef Penne rigate and cheese tortellini, marinara, basil pesto, and Alfredo sauces, with your choice of grilled chicken, sautéed shrimp, peppers, onions, mushrooms, broccoli, zucchini, yellow squash, asparagus, shiitakes, tomaotes, roasted garlic, sundried tomatoes, toasted red peppers, olives and Parmesan
	Savory herb crepes with various fillings: shrimp, scallops, crab and mussels in a saffron cream wild mushrooms, caramelized onions, Gorgonzola, and chevre roasted zucchini, yellow squash, tomatoes and peppers with fontina
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