Entrée Items

  • Pan-seared salmon with citrus vinegar glaze, green beans and wild rice with pine nuts

  • Roasted halibut with olives, capers, tomato and basil with fresh herb orzo with parmesan cheese

  • Sesame-coated pan seared salmon with stir fry veggies & miso glaze

  • Poached salmon with tarragon sauce, quinoa salad and roasted brocolini

  • 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 shallots

  • 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 spinach soufflé

  • Chicken Marbella

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

  • Chicken tagine with fennel and olives, couscous

  • Lamb tagine with raisins, almonds and honey