Sample Menu

STARTERS

Jumbo Lump Crab Cocktail with Roasted Jalapeno-Cilantro Sauce and Belgian Endive

Blackened Shrimp and Fried Green Tomato Salad with Greek Yogurt Herb Dressing

Roasted Red and Golden Beet Salad with Warmed Goat Cheese Toasts on a bed of Baby Arugula with Tangerine Vinaigrette and Candied Walnuts

Chicken and Tortellini Soup with Spinach and Heirloom Carrots

Southwestern Butternut Squash Soup

Beef Stew with Mushrooms, Shallots and Potatoes

 

ENTREES

Pan Roasted Pork Chops with Apricot Sauce, Cauliflower Puree and Sautéed Garlic Spinach

Pan Seared Medallions of Beef Tenderloin with Herb-Shallot Smashed Potatoes, Red Wine Demi Sauce

Cranberry Almond Chicken with Roasted Butternut Squash Risotto, Mushrooms and Spinach

Spaghetti Squash with Tomatoes, Mushrooms and Basil topped with Pan Seared Turkey Cutlets

Individual Swiss Chard and Italian Sausage Lasagna

Mexican Meatloaf with Spanish Rice

Walnut Crusted Lemon Chicken Piccata with Yellow Squash and Zucchini Noodles

Baked Salmon with Sweet Potato-Coconut Crust and Wild Rice Pilaf with Minted Carrots

 

SOUPS AND SALADS ARE ADDITIONAL COURSES

 DESSERTS CAN ALSO BE MADE FOR AN ADDITIONAL CHARGE