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Grilled Vegetable and Goat Cheese Napoleon
Roasted Red Pepper Coulis
Maryland Crab Cake with a Sweet Corn Confetti
Chesapeake Bay Remoulade
Smoked Salmon and Asparagus Terrine
Soft Shell Crab Tempura
Wrapped with Grilled Zucchini
Finished with Spicy Mayonnaise
Lobster Salad
With Pencil Asparagus and Marinated Red and Yellow Tomatoes
Drizzled with Herbs de Provence Oil
Caramelized Onion, Fig and Goat Cheese Tart
Topped with Micro Greens and Drizzled with Aged Balsamic
Baby Red Oak Leaf, Mache and Frisee
With Pear Cherry Tomatoes, Shaved Parmesan, Calamatta Olives, Sherry Vinaigrette
Arugula Tossed with White Beans, Prosciutto, and Roasted Red Pepper
Drizzled with Balsamic Vinaigrette
Field Green Salad
With Julienne Pear, Dried Cherries, Glazed Pecans and Maytag Blue Cheese
Finished with a Citrus Vinaigrette
Deconstructed Caesar Salad
Crisp Romaine Lettuce, Topped with a Soft Boiled Egg
Freshly Shaved Parmesan and Crusty Focaccia Croutons
Drizzled in a Creamy Caesar Dressing
A Sculptured Tower of Golden and Red Tomatoes
Layered with Peppered Mozzarella
Drizzled with Extra Virgin Olive Oil and Aged Balsamic
Tenderloin of Beef Stuffed with Portobello Mushrooms and Garlic
Steamed Asparagus with Lemon Hollandaise
Mashed Red Skinned Potatoes
Garnished with Port Wine Demi Glace
Sliced Filet of Mignon
Served with Au Gratin Potato Rounds and Sauteed Garlic Spinach
Garnished with a Cabernet Reduction
Seared Ahi-Tuna
Served with Ginger Miso Reduction Sauce
Sesame Soba Noodles with Asian Julienne Vegetables
Pan Seared Wild Salmon
Whipped Potatoes, Leek and Mushroom Ragout
Drizzled in a Horseradish Dill Sauce
Oven Roasted Chilean Sea Bass
Sauteed Swiss Chard and Roasted Fingerling Potatoes
Lemon Beurre Blanc
Braised Lamb Shank with Roasted Garlic
Parmesan Risotto Cakes and Wilted Spinach
Warm Tomato and Raisin Vinaigrette
Char-Grilled Lamb Chops
Served with Mashed Sweet Potatoes and Grilled Asparagus
Cherry Red Wine Reduction
Free Range Breast of Chicken with a Mushroom Duxelle
Served with Baby Fennel, Artichokes, and Sauteed Leeks
Buttermilk Mashed Potatoes
Oregon Pinot Noir Sauce
French Cut Breast of Free Range Chicken
Sauteed Haricot Vert and Goat Cheese Polenta
Cider Au Jus
Chocolate Hazelnut Torte
Topped with Fresh Berries and Raspberry Sabayon
Individual Mixed Fresh Berry Tart
Dusted with Powdered Sugar and Creme Anglaise
Rich Maple Bread Pudding
Served with Bourbon Butter Sauce and Carmel Drizzle
Apple Tarte Tartin
Drizzled with Chocolate and Caramelized Pecans
Topped with Cinnamon Whipped Cream
Seductive Chocolate Molten Cake
Drizzled with Raspberry Coulis and Fresh Whipped Cream
Trio of Miniature Creme Brule (Vanilla, Chocolate and Pumpkin)
Garnished with Fresh Berries and Burnt Sugar Topping
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