Meats

Beef Wellington with Merlot Reduction

Rack of Lamb Crusted with Herbes de Provence

Grilled Beef Tenderloin with Camembert Sauce

Medallions of Veal in Pinot Noir Butter

Lamb Chops Stuffed with Spinach and Feta

Grilled Butterflied Pork Loin with Fresh Fruit Salsa

Orange and Ginger-Marinated Grilled Flank Steaks

NY Strip Steaks with Sun-Dried Tomato Compound Butter

Assorted Grilled Brochettes

Seafood

Grilled Lobster Tails Flambéed with Cognac

Red Snapper with Ginger Lime Coriander Butter

Poached Salmon with a Variety of Sauces

Seared Tuna Steak with Lemongrass Aioli

Sea Scallops with Beurre Rouge

Potato-Crusted Salmon Steak with Warm Tomato Vinaigrette

Vegetable-Stuffed Sole with Herbed Cream Sauce

Jumbo Chili-Rubbed Shrimp Skewers with Coconut Beurre Blanc

Assorted Grilled Brochettes

Poultry and Fowl

Sliced Duck Breast with Beaujolaise Sauce

Chicken Cordon Bleu

Pepper Jack-Stuffed Chicken Marinated in Tequila and Lime

Boned Quail Wrapped with Irish Bacon

Chicken Medallions in Dijon Madeira Cream

Vegetable-Stuffed Chicken Maki with Gingered Shoyu Sauce

Chicken Breast Stuffed with:

Sundried Tomato, Artichoke Heart, and Chèvre

Spinach, Feta, and Toasted Pine Nuts

Roasted Red Pepper, Buffalo Mozzarella, and Basil

Assorted Grilled Brochettes

Grains and Potatoes

Lemongrass-Scented Scallion Couscous

Herbed Wild Rice Pilaf

Roasted Garlic Risotto with Fresh Basil and Parmesan Curls

Tabbouleh with Feta Cheese, Tomato, and Herbs

Basmati Rice with Toasted Almond and Coconut

Zesty Mexicali Yellow Rice

Israeli Couscous with Fresh Herbs and Lemon

Salt Potatoes

Roasted Garlic and Smoked Gouda Twice-Baked Potatoes

Sweet Potato and Bourbon Mash

Creamed Mashed Potatoes

Red Bliss and Cheddar Cheese Croquettes

Oven-Roasted Potatoes

Grilled Sweet or Yellow Potato Planks

Pastas

Sesame Soba Noodles with Toasted Peanut

Tri-Colored Tortellini with Seared Peppers and Artichoke Hearts

Penne with Broccoli Rabe, Cherry Tomatoes, Roasted Garlic, and Smoked Mozzarella

Orzo with Assorted Grilled Vegetables

Farfalle with Snow Peas, and Orange Segments with Ginger Vinaigrette

Rotelli in Pesto Sauce with Grilled Asparagus, Roasted Yellow Pepper, Sun-Dried Tomatoes, and Parmesan Curls

Spaghetti with Lardon Fumé, Petite Peas, and Cream Sauce

Grilled Vegetable Lasagna

Linguine with Mixed Shellfish in a Garlic White Wine Sauce

Assorted Ravioli: Four Cheese, Chèvre and Herbs, Lobster, Mushroom and Olive, Butternut and Sage, Pumpkin, Smoked Salmon and Caper, Wild Mushroom and Prosciutto, Rocket and Chorizo, Chicken and Spinach, Mediterranean Vegetable

Vegetables

Sautéed Garden Succotash

Haricot Vert with Toasted Almond Beurre Noir

Steamed Asparagus with Tri-Colored Pepper Confetti

Oven-Roasted Broccoli Rabe

Glazed Carrots

Cauliflower Purée

Petite Peas

Roasted Brussels Sprouts

Sautéed Spinach or Kale

Zucchini Strings

Grilled Vegetables: Portobello Mushrooms, Vidalia Onions, Yellow and Green Squash, Peppers, Eggplant, or Leeks

Steamed Vegetable Bundles

Salads

Fresh Corn Salad with Basil and Lemon Vinaigrette

Baby Spinach Greens with Orange Segments, Bermuda Onion, Avocado Chunks, Mushroom Slices, and Poppy Seed Vinaigrette

Arugula Greens with Warm Gorgonzola Dressing, Toasted Walnuts, and Smoked Bacon

Mixed Field Greens with Homemade Croutons, Cucumber Wedges, and Cherry Tomatoes Drizzled with Dijon Vinaigrette

Caesar Salad with Grilled Jumbo Shrimp, Marinated Chicken Tenders, Grilled Tuna Steak, or Traditional

Heirloom Tomato, Burrata Caprese Salad with Fig Balsamic Glaze