served with an avocado cilantro emulsion topped with mango salsa

served with herbed white wine sauce and fresh foccacia bread

served with grilled ciabatta crostinis, dried apricots and roasted tomato kalamata olive tapenade

mixed field greens served with warm panchetta-wrapped medjool dates stuffed with goat cheese, topped with blood orange slices and macadamia nuts tossed in an orange vinaigrette

mixed field greens and spinach served with candied pecans, pears and roquefort blue cheese tossed in a red wine mustard vinaigrette

hearts of romaine served with oven roasted tomatoes and shaved parmesan cheese tossed in a classic caesar dressing

served with classic bernaise sauce, mascarpone mashed potatoes and roasted asparagus spears

topped with asparagus spears, jumbo lump crab, hollandaise sauce and potatoes au gratin

served with sweet potato mash, fresh green beans and topped with a sweet onion orange marmallata

served with spring rice, grilled zucchini, yellow squash topped with a fresh dill beurre blanc

served with a wild mushroom orzo and topped with a tarragon beurre blanc

served with honey roasted new potatoes, snow peas and cherub tomatoes topped with a lemon caper brown butter sauce

capellini pasta, salmon, baby scallops, shrimp tossed in a spicy sugarosa cream sauce

served over rosemary infused basamati rice and baby carrots topped with a glazed apple chutney

with fresh strawberries