Sample Menus

• Freshly Baked Rosemary Olive Loaf with Portabello and Goat Cheese Bruschetta
• Puff Pastry Strudel baked with Provolone Cheese, Tomatoes and Basil
• Herbed Zucchini Crumpets with Roasted Indiana Corn and Poblano Pepper Sauce
• Grilled Portobella Mushrooms topped with Four Italian Cheeses, Tomatoes, Red Onions and Basil
• Spicy Thai Salmon Cakes with Citrus Hollandaise
• Smoked Salmon Canapes
• Zucchini, Sun-Dried Tomato, Spinach and Gorgonzola Pie
• Dolly Mount Crab Cakes with Freshly-Made Dijonnaise
• Shrimp, Feta and Herbed Phyllo Tarts
• Corn and Red Pepper Pancakes
• Tahini-Honey Fruit Bowl (Apple, Pear and Quince Spears with Tahini-Honey Dressing)

• Lobster Tail with Puree of Scallop and Red Pepper Bisque
• Corn, Cucumber and Potato Chowder
• Tomato Basil Soup with Roasted Corn, White Beans and Parsley
• Red Bean, Corn and Red Pepper Chowder
• Black Bean and Vegetable Soup with Brown Rice and Sour Cream
• Vegan Boston Chowder
• Crimini Mushroom Chili with Brown Rice and Barley

• Crisp Shitake Mushrooms served on a bed of Fresh Greens and Herbs
• Curried Mint with Arugula, Roasted Tomato and Feta
• Mediterranean Herb Salad with Cucumbers and Feta
• Cherry, Walnut and Bleu Cheese Salad with Cherry Vinaigrette
• Romaine and Spring Greens with Parsley, Red Onions and Carrots
• Mango, Arugula and Red Onion Salad

• Slices of Spice-Roasted Prime Angus Beef Tenderloin
• Slices of Olive Oil and Herbed Pork Tenderloin
• Slices of Oven-Baked Turkey
• Veggiewiches made with Avocado, Cream Cheese, Tomato and Cracked Pepper
• Slices of Freshly Baked Gourmet Breads or Healthy Wraps
• Cream Cheese with Fresh Cilantro and Herbs
• Dijon-Horseradish Mustard
• Fresh Bibb Lettuce, Heirloom Tomatoes and Red Onions

• Pan-Seared Medallions of Prime Angus Beef Tenderloin with Tarragon and Basil Bearnaise
• Dublin-Style Corned Beef Hash with Creamed Peppers and Spices
• Roasted Balinese Lamb
• Spice Market Chicken (Roasted, Herbed Chicken with Sauteed Veggies and Spices - a local favorite!)
• Spice-Rubbed Pork Tenderloin with Local Mint and Rhubarb Sauce
• Crunchy Vegenaise Tuna Salad on Toasted 8-Grain 3-Seed Bread
• Gratin of Seafood Mediterranean (Crab, Shrimp, Clams, Tomatoes, Olives, Shallots and Roasted Red Pepper with Crumbled Goat Cheese and Parmesan)
• Spice-Rubbed, Pan-Seared Salmon served on a bed of Fresh Greens, Fresh Dill, Feta and Strawberries
• Wild-Caught Atlantic Salmon served on Fresh Garden Greens with Wild Black Raspberry Dressing
• Wasabi-Dusted Tuna Steaks with Blueberry, Pumpkin, and Tomatillo Salad
• Chardonnay-Seared Trout with Papaya-Avocado Salsa

• Beef Wellington (Whole-Roasted Prime Angus Beef Tenderloin with Mushroom Duxelle baked in Puff Pastry)
• Peppercorn-Encrusted Medallions of Prime Angus Beef Tenderloin with Cranberry-Port Sauce and Gorgonzola
• Cornmeal-Encrusted Fresh Lake Trout with Roasted Corn and Poblano Pepper Sauce
• Lemon and Paprikosh-Dusted Red Snapper with Blackberry Hollandaise
• Pecan and Herb-Encrusted Halibut with Roasted Red Pepper Remoulade
• Filet of Sole Galway Bay (Sole Filets with Chardonnay, Mushrooms, Spinach, Shallots and Gruyere Cheese)
• Lobster Tail with Champagne and Vanilla Yogurt Sauce
• Honeyed Apricot and Ginger Glazed Alaskan Cod
• Flash-Fired Duck Breast with Cranberry-Lime Coulis
• Lamb Chops with Fresh Garden Mint and Honey Sauce
• Seafood Wrapped in a Delicate Puff Pastry
• Cornish Hens with Dried Apricots, Pecans and Carmelized Onions
• Mediterranean Baked Chicken with Spinach and Figs
• Olive Oil and Herb-Encrusted Pork Tenderloin served with Creamed Dijon and Horseradish

• Roasted Eggplant Bruschetta with Caponata Sauce
• Three Cheese Ravioli with Roasted Garlic and Parmesan Marinara
• Grilled Portabella Mushrooms Bruschetta with Roasted Corn and Poblano Sauce
• Vegan Shepherd's Pie (Three Beans, Fresh Vegetables, Gold Potatoes, Fresh Herbs and Many, Many Mysterious Ingredients combine to make this an unbelievably delicious meal!)
• Seasonal Fresh Vegetable Gratin with Mediterranean spices made with Bechamel and topped with Old Dubliner Cheese
• Sweet October Saute (Acorn Squash, Onion, Zucchini and Honey with Spices and Melted Parmesan)
• Mediterranean Couscous Blend with Black Beans, Currants, Corn, Mushroom and Tomato
• Black Bean and Sun-Dried Tomato Wild Rice Blend
• Steamed Asparagus Stalks with Garlic and Herbed Aioli
• Seasoned Chickpeas tossed with Swiss Chard
• Tikki Masala and Coconut Milk Mashed Potatoes and Parsnips
• White Potato Sweet Potato Terrine with Melted Brie
• Creamed Horseradish Potato Cakes
• Colcannon (Gold Potatoes with Leek, Scallion, Spinach and Cream)
• Roasted Root Vegetables with Garden Fresh Mint Sauce
• Cauliflower with Bacon Bits, Bechamel and Melted Cotswold Cheese

• Eggs Benedict (Poached Eggs, Ham, Cheese on an English Muffin drizzled in Hollandaise)
• Mediterranean Omelette with Roasted Corn and Poblano Pepper Sauce
• Lighter Eggs Benedict (Poached Eggs, Asparagus and Crab Meat on an English Muffin drizzled in Hollandaise)
• Gluten-Free Berry Pancakes with Low-Glycemic Syrup made from Figs, Dates and Agave Nectar)
• Good Life Muesli served with Greek Yogurt, Honey and Blueberries
• Turkish Breakfast Plate (Feta, Tomato, Cucumber, Seasoned Olives, Baguette, Butter and Honey)

• Baked Alaska
• Chocolate Ganache Puff Pastry
• Upside-Down Pear Skillet Cake
• Cherries, Bleu Cheese and Walnut Phyllo Tarts
• Raspberry Lemon Tart with Almond Crust
• Almond, Apricot and Cranberry Tart
• Black Bean Brownies
• Fresh Berry Trifle with Chantilly Whipped Cream
• Blackberry Ginger Crumble
• Linzer Torte
• Crepes with Chantilly Whipped Cream
• Scones with Clotted Cream
• Fresh Plums and Watermelon with Cranberry-Lime Coulis