SAMPLE MENUS
Appetizers
Roasted Pear & Bleu Cheese Crostini
Herbed Gougeres
Smoked Salmon Endive Spoons
Roasted Red Baby Potatoes with Olive Tapenade
Entrees
Stuffed Chicken Breast with Ricotta & Spinach
Pork Tenderloin with Cherry-Port Sauce
Orange-Chipotle Chicken Thighs
Pancetta Herb Wrapped Halibut with Citrus Butter
Flank Steak Roulade with Proscuitto, Spinach, Basil & Parmesan
Italian Meatballs with Parmesan over Rigati
Wild Salmon in Parchment with Herbs
Sides
Lemon Zested Brussel Sprouts
Spanish Rice
Balsamic Roasted Root Vegetables
Green Beans with Bacon, Garlic & Sherry Vinaigrette
Baked Orzo with Fontina and Peas
Roasted Pear, Walnut & Feta Salad with Orange-Balsamic Dressing
Classic Caesar Salad with Parmesan and House Made Croutons
Desserts
Devil's Food Cupcakes with Chocolate Ganache Frosting
Fromage Blanc Brownn Sugar Tart
Triple Chocolate Mousse
