with black truffle

lump and claw crab cakes fried and served over mixed field greens and topped with caper tartar sauce and fresh lemon zest

creamy Arborio rice croquettes filled with with prosciutto di Parma and fresh mozzerella cheese served over roasted tomato sauce

4oz round of French Brie cheese baked and topped with sundried tomato/basil pesto, sweet balsamic reduction, and grilled baguette

mixed field greens tossed with honey/balsamic vinaigrette and cherry tomatoes, topped with spun carrot

chopped hearts of romaine, toasted croutons and lemon/ anchovy dressing in a crispy parmesan cup

roasted heirloom beets marinated and served with green apples slaw, chevre cheese, and wilted spinach in a warm bacon vinaigrette

grilled 6oz filet of beef sirloin and a jumbo shrimp skewer served over smoked potato hash with pork belly and chopped broccolini, topped with tomato hollandaise sauce

pan seared 8oz fillet of wild caught Atlantic salmon served over white rice and garlic broccolini finished with sweet and spicy Korean BBQ soy sauce

penne pasta tossed with cider glazed apples in a cheddar/pumpkin cream sauce, topped with seasoned breadcrumbs then baked

panko breaded chicken cutlets fried and served over smoked bacon and creamed corn risotto

twin 4oz beef tournedos served over sour cream mash and topped with wild mushrooms in a Dijon/Brandy cream sauce