SOUPS

Roasted Acorn Squash

Vichycoise

Cold Minted Cucumber Soup

Cream of Asparagus

Tomato Bisque

ENTREES

Citrus Marinated Grilled Chicken

Boneless Chicken Breast Stuffed with Herbed Goat Cheese

Braised Lamb Shanks in Red Wine Tomato Reduction

Roasted Tri-Tip with Gogonzola Sauce

Cornmeal Crusted Salmon with Mustard Dill Cream Sauce

Grilled Halibut with Orange Shallot Sauce

VEGETABLES

Ginger-Honey Glazed Carrots

Broccolini Provencal

Lemon Roasted Blue Lake Green Beans

Steamed Asparagus Alla Checca

Anisette Braised Fennel

STARCH

Herb Roasted New Potatoes

Provencal Sauteed Fingerling Potatoes

Sweet Potato & Butternut Squash Puree

Citrus Scented Basmati Rice 

Hand Blended Seven Grain Kashi