Seafood
                Potato crusted salmon with a horseradish sauce
                Miso glazed salmon with daikon radish relish
                Pistachio crusted salmon with yellow curry jus
                Grilled salmon with roasted vegetable ragout
                Pepper-seared salmon with a three mustard sauce
                Cumin crusted salmon with corn-chili cilantro jus
                Wasabi crusted salmon with miso aioli
                Horseradish crusted salmon with a ginger-beet sauce
                Grilled salmon with a Pinot Gris caper sauce
                Fresh lime roasted salmon with tomatillo salsa
                Herb crusted salmon with tomato and sweet pepper relish
                Herb crusted halibut with wild mushroom and leek ragout, port syrup and chive oil
                Pan seared halibut with lemon caper sauce
                Herb crusted halibut with tomato and sweet pepper relish
                Herb crusted cod with sun-dried tomato tapenade
                Panko crusted cod with fresh English pea coulis
                Oven roasted cod loin on a bed of wilted spinach, oven roasted tomatoes, basil oil and balsamic glaze
                Grilled chili crusted swordfish with orange, fennel and red onion relish
                Grilled swordfish with roasted pepper and caper sauce
                Five spice crusted grilled swordfish with lemon-ginger glaze
                Panko crusted swordfish with lemon caper butter sauce
                Seared tuna steak with ginger-sesame glaze
                Seared yellow fin tuna with a wasabi cream topped with sesame seaweed salad
                Miso marinated sea bass with soy syrup and wasabi oil
                Seared sea bass with crayfish-bourbon sauce
                Arborio encrusted sea bass with tomato basil coulis
                Seared sea scallops with saffron-ginger jus
                Pine nut crusted scallops with arugula pesto and horseradish oil
                Seared scallops with buerre blanc and lobster meat
                Lobster Dark Harbor
                
                Beef
                Herb marinated roasted beef tenderloin with Zinfandel, rosemary and roasted garlic jus
                Roasted pepper crusted sirloin of beef with a horseradish mustard sauce
                Herb marinated roasted beef tenderloin with bourbon butter sauce
                Roasted rosemary marinated sirloin of beef with a red wine reduction
                Ancho chili crusted beef tenderloin with grilled onion relish and a smoky bacon-bourbon sauce
                Rosemary marinated tenderloin of beef with aged balsamic glazed onions
                Herb marinated roasted beef tenderloin with port wine and balsamic reduction
                Pepper crusted beef tenderloin with foie-gras stuffed morels and cognac jus
                Herb marinated roasted beef tenderloin with herb roasted garlic butter
                Roasted thyme marinated beef tenderloin with roasted garlic and goat cheese sauce
                Herb marinated roasted beef tenderloin with smoky chipotle pepper butter and Vidalia onion rings
                Braised short ribs with aged balsamic glaze
                
                Chicken
                Roasted chicken breast stuffed with sage, prosciutto and Fontina and pinot Grigio sauce
                Roasted chicken breast stuffed with wild mushrooms and a Madeira sauce
                Herb crusted chicken breast with a mustard-shallot sauce
                Grilled cumin crusted chicken with tomato and corn relish and smoked chipotle butter
                Grilled chicken stuffed with Tasso ham, dry aged jack cheese, cilantro and a fresh corn coulis
                Porcini crusted chicken breast with spring onion soubise
                Tarragon and garlic roasted Statler chicken breast with shallot sauce
                Statler chicken breast stuffed with caramelized Bosc pears, herbs and goat cheese
                Thyme and savory marinated Statler chicken breast with a white balsamic reduction sauce
                Walnut crusted chicken roulade with spinach, gruyere and a tomato jam
                
                Duck
                Roasted duck breast with mango chili salsa
                Roasted breast of duck with a quince reduction sauce
                Five spice marinated duck breast with fresh plum-ginger sauce
                Pan roasted duck breast with passion fruit glaze
                Grilled breast of duck with pancetta and fig compote
                Seared duck breast with sweet cherry chutney
                Game birds
                Pan-roasted squab with cabernet-cassis, roasted shallots and currants
                Cornish game hen with cornbread and mushroom stuffing and a sage pan sauce

                Veal
                Grilled loin of veal with a lemon-sage sauce
                Sautéed medallion of veal with morel sauce
                Grilled veal chop with a truffle jus
                
                Lamb
                Pomegranate glazed lamb loin
                Boneless loin of lamb stuffed with chard, pine nuts and currants with a sweet pepper sauce
                Roasted nine spice rubbed rack of lamb with tomato-harissa chutney
                Roasted rack of lamb with aged balsamic jus
                Rosemary crusted rack of lamb with a dried cherry and pink peppercorn sauce
                Rosemary roasted rack of lamb with ratatouille jam
                Parmigianino Reggiano crusted rack of lamb with a zinfandel rosemary sauce
                Herb crusted rack of lamb with a cabernet jus
                Cumin crusted rack of lamb with a warm tomato coriander relish

                Pork
                Roasted pork loin with passion fruit-ginger glaze
                Herb crusted pork loin with bourbon sauce
                Roasted pork with caramelized apples and brown sugar glaze

                Vegetarian
                Black bean ravioli and smoked chipotle sauce with a corn, tomato and cilantro relish
                Saffron and wild mushroom risotto with asparagus, morels, tomato-fennel jus and shaved pecorino
                Crisp parmesan polenta cakes with a spring vegetable ragout
                Individual spinach, oven roasted tomato and chevre tartlet
                Portobello, spinach and chevre “Wellington” with spring onion and sherry coulis
                Artichoke and fontina ravioli with braised spinach, sun dried tomato, caramelized fennel and Asiago sauce
                Marinated artichoke, roasted red pepper and chevre tart
                Black bean, corn and jalapeno cakes with fresh tomato salsa
                Butternut squash ravioli with figs, goat cheese, pomegranate seeds and peppered pomegranate sauce
                Grilled vegetable tartlet with pesto and goat cheese
                Harvest vegetable tart with parmesan
                Sweet pea and ricotta ravioli with minted pea coulis and shaved parmesan
                Wild mushroom tortellini with asparagus sauce, shaved parmesan and fresh asparagus tips
                Mediterranean ravioli with oven roasted tomatoes, sautéed spinach and Fontina cream sauce
                Porcini mushroom and saffron filled squid ink pasta with shaved Asiago and tomato sauce
                Gorgonzola and walnut filled red wine pasta with beurre blanc and grilled vegetables
                Crispy cake of Yukon gold potatoes and black eyed peas topped with a chipotle aioli