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