Served chilled or hot
Choice of dressings
Romaine Lettuce tossed with a classic Caesar dressing and topped with a grilled salmon filet, croutons, and fresh grated romano cheese. Also available with grilled chicken.
Served over mixed greens with coconut salmon cream sauce and alfalfa - honey vinaigrette, accented with fresh lemon and thyme
Boneless hot smoked trout served on a bed of baby greens with grilled red onions, toasted macadamia nuts, saffron creme fraiche, and a coconut - orange vinaigrette
Over mixed greens with crumbled bleu cheese, mandarin orange segments, and an alfalfa - honey vinaigrette
Slow roasted prime rib on a french roll with raifort sauce, romaine lettuce, tomato, and smoked gouda cheese. Served with potato salad.
Seared ahi on a kaiser roll with watercress, toamto, roasted red pepper aioli, and spicy wasabi cream. Served with fresh fruit.
Baked chicken breast topped with melted brie cheese, romaine lettuce, tomato, and roasted pine nut - black peppercorn pesto. Served on a kaiser roll with pasta salad.
Sliced seedless cucumber and tomatoes on walnut wheat bread with pea sprouts, watercress, and pesto remoulade. Served with fresh fruit.
A medley of zucchini, roasted red peppers, artichoke hearts, onions, mushrooms, tomatoes, and asparagus, and melted havarti cheese on focaccia with a tapanade. Served with Mediterranean pasta salad.
Served with steak butter, seasonal vegetables, and truffle whipped potatoes
Served with rice pilaf
Served with linguini and an artichoke lemon caper sauce
With fresh sage Dijon cream sauce
Served with stir fried shiitake mushroom rice, snow peas, and a warm sesame soy vinaigrette
With roasted garlic mashed potatoes, pearl onions, and a pinot noir sauce
With caramelized shallot and artichoke whipped potatoes, chardonnay basil cream sauce, and tomato caper relish
Served in a lemon - dill sauce topped with a mango, strawberry, and cilantro relish
Served with angel hair pasta in a lobster cream with julienne snow peas and chive oil
Wrapped with proscuitto, gruyere, and fresh sage, served with grilled scallops and rock shrimp sauce
Fettuccini tossed with wild mushrooms sautéed with truffle oil, chives, and shaved parmesan cheese, served with seasonal vegetables
Filled with smoked mozzarella, spinach, and roasted eggplant, served with fresh basil tomato coulis and grated parmesan
Pine nut crêpes layered with sautéed spinach, zucchini, artichokes, fresh basil, and sweet peppers, served with charred tomato - brie béchemel
