Pasta

- Spinach & Mushroom Ravioli Tossed in an Eggplant, Red Pepper & Basil Sauce
- Mushroom Tortellini with Rose Truffle Sauce and Parmesan
- Eggplant Parmesan with a Rich Tomato Basil Sauce
- Spaghettini with Roasted Garlic Tomato White Truffle Sauce
- Fettuccini Pesto and Roasted Tomato Pasta
- Roasted Chicken Provencal Pasta

Vegetable

- Moroccan Spiced Vegetable Couscous
- Potato Salad with Capers and Dill Dressing
- Shitake and Crimini Mushroom Stir Fry
- Roasted Asparagus with Pine Nuts
- Roasted Organic Root Vegetables
- Sweet Potato Mash
- Risotto of Lemon and Parsley
- Potato Zuchinni Gratin

Meat

- Prime Rib Roast Served w/Sautéed Fingerling Potatoes & Morels Mushrooms
- Seared Lamb Filet with Rosemary Demi-Glace and SunDried Tomato Risotto
- Roasted White Figs & Crispy Ham w/Seared Oyster Mushroom & Chive Dressing
- Roast Lamb Au Jus with Roasted Vegetables
- Beef Filet Wellington w/Port Reduction Sauce, Spinach & Caramelized Onions
- Crusted New-Zealand Lamb Rack with Rosemary and Cranberry Sauce
- Lamb Patty with Mint & Yogurt Dipping Sauce

Fish

- Spanish Mackerel Escabeche a La Provencale
- Halibut Miso and Kaffir Lime Leaf
- Sockeye Salmon with Virgin Sauce
- Baked Rainbow Trout with Asparagus and a Shitake Mushroom Salad
- Seared Wild Salmon on Truffle Mash Potatoes with Beetroots Emulsion Juice
- Crab Cakes and Cucumber Salad
- Poached Salmon Wrapped in Dill & Green Lettuce served with Saffron
- Roasted Monk Fish in Pine Nuts Parsley Crust

Poultry

- Roasted Quails in Balsamic Soy Glaze with Spinach Apples Sautéed
- Roasted Chicken Hens with a Caramelized Asian Spice
- Grilled Portugeuse Style Peri Peri Chicken
- Tandoori Chicken with Yogurt Lime Sauce
- Duck Confit with Rosemary Aroma