Hors D'Oeuvre

• Tequila Prawns served with a Garlic Dipping Sauce
• Grilled bruschetta, topped with chevre (goat cheese), balsamic red onions, peaches and pine nuts
• Spicy Duck vegetables springs rolls served with a spicy chili dipping sauce
• Smoked salmon shmear with red onions, dill, lemon zest on top a Crostini
• Prawns wrapped in Seranno Ham
• Prawns with Jalapeno Stuffed or Garlic Stuffed Olives
• Soups & Salads
  Summer Corn Chowder with Chives
• Iceberg wedge topped with bacon, shaved carrots, fresh blue cheese and a blue cheese vinaigrette dressing
• Hearts of romaine with a creamy garlic dressing and croutons.
• Field greens, dried cranberries, feta cheese, champagne vinaigrette.
• Baby spinach salad with Gorgonzola, candied walnuts, strawberries (when in season) tossed in a red wine vinaigrette

Entrees

• Fried chicken breast with a potato purees gravy
• Tuna casserole with topped with toasted bread crumbs
• Grilled Salmon  Wild Mushroom Ravioli grilled portabella, and truffle oil
• Flatiron steak with red wine butter
• Grilled pork chop peach chutney
• "Ms. Alta's" Pot Roast
• Mussels with a garlic white wine sauce
• Grilled Chicken "Parmesan"
• Seared wild salmon with cherry tomatoes with a Lemon Buerre Blanc sauce
• Good 'Ole Meatloaf with Gravy

Sides

• Macaroni & cheese
• Buttermilk mashed potatoes with roasted onion jus
• Sautéed spinach, currants, pine nuts
• Steamed Broccoli with a cheddar cheese sauce
• Green Beans sautéed in brown butter with Almonds
• Justine's Turkey Sausage Stuffing
• Grilled asparagus topped with a béarnaise sauce
• "Bernie's" Baked Beans