with Baby Arugula, Shaved Parmesan, Fresh Orange Zest and White Balsamic Vinaigrette

Rolled with Herbs, Brie and Baby Spinach, Served with Caper Dill Dressing, Fresh Cucumber Relish and House Made Potato Chips

Baked Vienna Style Goat Cheese & Caramelized Onion "Tart", Served with Fresh Tomato Basil Cream Sauce

Baby Greens, Granny Smith Apples, Sun Dried Cherries, Tarragon Vinaigrette and Chipotle Honey Aioli

Sauteed Snails with Artichoke, Garlic and Gorgonzola, Served Atop Puff Pastry and Lemon Parsley Butter

Sweet Lemongrass, Chili Dipping Sauce

with Gorgonzola, Mixed Greens, Honey Roasted Walnuts and Walnuts Vinaigrette

Parmesan Garlic Croutons and Fresh Shaved Asiago Served with Caesar Dressing

Diced Tomato, Cucumber, Trio of Bell Peppers, Red Onion with Crumbled Fresh Athen's Feta Cheese and Prague's Shallot Vinaigrette

Apple Cider Dressing Made "alla Minute". Topped with Sweet Pickled Red Onion and Grape Tomatoes

with Fresh Mozzarella, Vine Ripe Tomato, Fresh Basil, Red Onion, Petite Greens And Port Wine- Pinot Noir - Balsamic Reduction

Sauteed Spinach, Sweet Cherry Tomato, Goat Cheese, Fresh Basil -Tomato Cream Sauce, Dusted With Romano - Parmesan Cheese

with Jumbo Prawn, Shrimp and Diver Scallops, Served with Grilled Asparagus, Roasted Garlic-Herbed Butter, Parmesan and Shaved Assiago

Grilled, Shoe String Potato Frites, Grilled Asparagus and Roasted Garlic Laced Demi Glace

Crusted and Roasted Served with Parsnip -Yukon Gold Potato Gratin, Fennel-Artichoke Rotatoulle and Rosemary -Cabernet Sauvignon - Lamb Reduction

Served with Maple Whipped Acorn and Butternut Squash Puree with Assiago, Red Cabbage, Raspberry Vinegar and Black Currant Glace

Sauteed with Shallots, Forest Mushrooms Cognac Flambee and Accompanied By Spatzle, Red Cabbage and Creamed Demi

Accompanied by Italian Potato Gnocchi, Caramelized Apples, Green Beans and Pomegranate -Apple Glace

Stuffed with Sun Dried Tomato, Spinach and Goat Cheese, Pan Seared and Served With Herbed Whipped Potato, French Green and Shiitake Mushroom Marsala Sauce

Served Atop Sauteed Spinach, Buttered Fingerling Potato, Roasted Oyster Mushrooms and Marchant De Vin

Sauteed with Wine, Lemon and Capers, Served with Sauteed Spinach with Braised Swiss Chard, Mashed Potato, Caper Berries and Marsala Sauce

Sauteed with Shallots and Scallions, Cognac Flambee, Served with Shiitake Basmati Rice, Grilled Asparagus and Wild Mushrooms Bordelaise Sauce