Sesame orange shrimp

Thai coconut soup with shrimp and chicken

Wasabe edamame Salad with spicy rice noodles

Thai shrimp and noodle Salad

Larb chicken lettuce cups

Beef and chicken satay with peanut dipping sauce

Thai summer rolls with shrimp

Thai baked tofu and peanut dipping sauce

Thai green curry with chicken

Ottolenghi soba noodles with eggplant and pan-seared tofu

Grilled lemongrass chicken

Chicken curry with cashews

Spicy Thai shrimp with basil & mint

Penang beef with string beans and Thai basil

Curry shrimp or chicken and vegetables served with coconut current jasmine rice

Sweet and sour shrimp or chicken

Curried cauliflower with chickpeas and tomatoes

Sushi light—spicy crab roll, vegetarian roll with roasted asparagus, tempura rolls

Shrimp, beef or chicken stir fry

Sesame orange shrimp

Variety of homemade quiches (GF crust as option)

Pineapple zucchini bread with walnuts and cranberries

Variety of muffins

Breakfast burritos with farm fresh eggs

Protein-packed pancakes (GF)

Stuffed French toast with apple butter

Variety of breakfast frittata’s

Homemade extreme granola (GF)

Raspberry mega scones

Roasted banana-pumpkin bread

Grain-free almond coconut bread

Shaved fennel salad with zucchini, arugula, endive, pine nuts, ricotta salata and lemon vinaigrette

Traditional tabbouleh or cauliflower tabbouleh (grain-free)

Triple dip—baba ganouj, hummus & roasted red pepper walnut

Nicoise salad with seared ahi tuna

Marinated dark greens salad w/ kale & creamy garlic marinade

Array of roasted herbed veggies

Cucumber, yogurt and dill salad with toasted walnuts

Spinach salad with goat cheese, fennel, summer corn salsa

Quinoa salad—crunchy veggies, white beans, parsley, green onions and tossed with light lemon dressing

Colorado Cobb

Sarah’s chop with vegan ranch dressing

Rainbow salad—best pick of the produce section!

Greek salad with feta cheese, cherry tomatoes, red onion, fresh herbs, olives and authentic lemon dressing

Herb-roasted chicken salad with Granny Smith apples, almonds, fresh herbs and dried cranberries

Red, white & green salad with marinated beets, mixed greens & goat cheese

Triple A salad—with avocado, arame and almonds served with poppy seed dressing

Soba noodle & edamame salad with carrots, watercress, scallions, and sesame soy dressing

Crunchy Thai salad (add protein)

Spring wild rice salad with spring veggies and hemp nut & almond dressing

Asparagus salad with shaved parmesan cheese

Spring tabbouleh with asparagus, peas, chives, walnuts and hard-boiled eggs

Broccoli crunch salad with apples, red onion, toasted walnuts and crunchy shallots

Ahi poke with macadamia nuts

Premium lump crab cakes with chef’s signature tartar sauce

Spinach artichoke dip with brie and black forest bacon

Scallops wrapped in prosciutto with curry dipping sauce

Scallop and shrimp ceviche

Scallops with tandoori butter and cilantro

Warmed camembert with a mélange of mushrooms and toasted walnuts

Coconut shrimp with pineapple habanero chutney

Variety of dips, crackers and bread

Veggie crudités with pine nut ranch (vegan) or blue cheese dip

Classic shrimp cocktail with homemade sauce

Chicken & beef satay with spicy peanut sauce

Fried crab wontons with soy dipping sauce

Spanakopita

Grilled flatbread with pesto, shrimp and arugula

Freshly made guacamole, salsa and chips

Sage buttermilk onion rings with dipping sauce

Open-faced crab empanadas

Tortilla Espanola with Romesco sauce or horseradish crème friache

Bison or lamb Moroccan meatballs with minted yogurt dipping sauce

Seared tuna tatake with wonton crisps and ponzu sauce

Variety of bruschetta with seasonal toppings

Thai summer rolls with peanut sauce

Vegetarian spring rolls with homemade sweet and sour sauce

Grilled swordfish on ginger-jalapeno mini rice fritters

Spicy tuna rolls wrapped in cucumber with chipotle mayo

Twice-baked truffled fingerling potatoes

Baked falafel with cucumber tomato salsa and lemon tahini sauce

Mussels with white wine, garlic, fresh parsley and crusty bread

Molasses glazed cocktail ribs

Oysters with four sauces

Shishito peppers in the wok, sprinkled with fresh parmesan

Charcuterie platter

Meyer lemon cheesecake with fruit compote

Chocolate hazelnut torte with caramel sauce

Fruit sorbets—made on site

Fudgy mocha pudding cake

Brownies, cookies, and bars (GF, V options)

Raw-pumpkin maple pie with baked oat crust

Mother Nature’s apple crumble

Flourless peanut butter cookies

Chocolate espresso cookies

Fruit compote with whipped coconut cream and sesame brittle

Flourless chocolate cake

Coconut chocolate pudding

Crème Brulee

Fresh fruit crisps (seasonal)

Chocolate mousse with Grand Marnier whipped cream

Soufflés

Fruit pies, tarts and cobblers

Pumpkin pie and chocolate Bourbon pecan pie

Lemon ricotta cheesecake with berry compote

Lemon raspberry trifle

Crepes made to order

Carrot pineapple cake with maple mascarpone cheese

Molten chocolate cake

Strawberry short cake with fresh whipped cream

Carmel apple pastis

Country apple gallete

Variety of cookies, brownies, cupcakes and more

Baklava with rose water, pistachios and locally harvested honey

Chocolate whiskey bundt cake with chocolate ganache

Hearty lentil soup with kale and spinach feta sausage

Tortilla soup with chicken

Minestrone soup with bison or turkey meatballs

Roasted veggie soup with wild rice

Creamy tomato basil soup

Chicken and veggie soup with wild rice

Hearty miso soup with tofu, Asian veggies and soba noodles

Roasted curry-coconut butternut squash soup

Creamy asparagus soup with roasted asparagus tips

Gingered carrot soup

Mulligatawny

Albondiga soup (Mexican meatball soup)

Traditional Gazpacho or Watermelon Gazpacho

Matzo ball soup with chicken

Thai chicken soup with coconut milk and ginger

Beef mushroom and barley soup

Mixed mushroom chowder

Cream of roasted red bell pepper with roasted sweet corn and cilantro-lime sour cream

Poached salmon with tarragon sauce, quinoa salad and roasted broccolini

Lemon-caper rubbed salmon with blueberry sauce, lemon risotto and asparagus

Pasta with shrimp and artichokes with fresh tomatoes, basil, and garlic

Pork tenderloin with chimichurri, lemon roasted sweet potatoes and sautéed kale

Pork tenderloin with pears and shallot reduction, maple sweet potatoes and Brussel sprouts

Mustard-crusted rack of lamb with creamed spinach with shallots, and candied carrots

Grilled lamb chops with charmoula, with grilled veggies and potatoes au gratin

Stuffed rack of lamb with Swiss chard, spiced root veggie puree and herbed orzo

Braised lamb shanks with artichokes and olives, fresh herb orzo, za’-atar roasted carrots

Herb and spice roasted beef tenderloin with red wine shallot sauce, scalloped potatoes with goat cheese and herbs de Provence

Beef bourguignon served on flat noodles

Beef stroganoff over buttered noodles

Grilled flank Steak with chimichurri sauce served w/ arugula salad

Lemon and herb roasted chicken with roasted root vegetables and creamed spinach

Chicken Marbella with lemon saffron risotto and asparagus

Chicken a La Romana with prosciutto, bell pepper, white wine and capers serviced on linguini with sautéed green beans

Chicken tagine with fennel and olives, couscous

Lamb tagine with raisins, almonds, and honey, cous cous with fresh herbs

Gourmet pizzas made-to-order (on-site only)

Kicked up jambalaya with shrimp, chicken and andouille sausage, jalapeno cornbread and sautéed greens

Seafood mac n’ cheese with three cheeses Or chorizo mac n’ cheese

Chicken and roasted veggie enchiladas with tomatillo sauce

NY steak burritos with homemade guacamole and salsa

Pork chili verde in a roasted tomatillo and jalapeno chile verde sauce

Bison chili with all the fixings or vegetarian chili

BBQ bison meatloaf or turkey meatloaf

Chicken pot pie with light phyllo crust (vegetarian option)

Chicken chili relleno casserole with green chili sauce & cotija cheese

Jerk Chicken grilled with potato salad with haricots verts, Roquefort and walnuts

Tagliatelle Bolognese

Shephard’s pie