Specialty Hors D'Oeuvre

• Petite Tartlets filled with Ham Mousse and Gruyere
• Roasted Leek and Mushroom Frittata Squares
• Crostine with Artichoke Mousse
• Petite Tarts filled with Roasted Eggplant Ratatouille
• Pate Choux Gougeres filled with Baby Shrimp and fresh Dill Mousse
• Crostine with warm Brie and fresh Grape-Rosemary Compote
• Endive Spears with Blue Cheese, Walnut and Apple Paste

Specialty Salads

• Baby Spinach, Mushrooms, Nicoise Olives and Red Onion Tossed with Creamy Champagne Vinaigrette and toasted Hazelnuts
• Butter Lettuce with thinly sliced Mushrooms, toasted Walnuts, Red Grapes and Apple
  Tossed with creamy Citrus Vinaigrette and Gorgonzola Cheese
• Mixed Field Greens with Citrus Fruits, Kalamata Olives, shredded Carrot,
  Red Onion and toasted Almonds tossed with fresh Honey-Thyme Dressing
  and crumbled Goat  Cheese
• Haricots Vert and Baby Tomato Salad with creamy Mustard-fresh Rosemary Vinaigrette

Specialty Entrees

• Rosemary Roasted Tenderloin of Beef with Merlot & Wild Mushroom Demi-Glaze
• Roasted Tenderloin of Beef with Roquefort, Shallot and Wine Sauce Or Zinfandel Wine and Plum Sauce
• Roasted Tenderloin of Pork with, stuffed with Figs and Nicoise Olives,
  Served with a Fig-Madiera Sauce and caramelized Baby Onions
• Stuffed Pork Loin with Thyme, Garlic, Breadcrumbs & Madeira Sauce
• Seared filet of Salmon with Tarragon and White Wine Sauce
• Breast of Chicken Saute with Wild Mushrooms, Artichokes, Brandy and Cream
• Breast of Chicken sauté with Champagne Grape Sauce
• Braised Lamb Ragout with Tarragon Cream Sauce, Petit Peas, Whole Crimini Mushrooms, Baby Carrots and Leeks
• Sauteed Breast of Chicken with Cognac, fresh Thyme, Artichokes &  Mushrooms
• Breast of Chicken Saute with Mushrooms & Tarragon-Chablis Cream Sauce
• Roasted Salmon Filet with Sorrel and Dill Sauce

Accompaniments

• Saffron Rice Pilaf with Pinenuts, Currants and Scallions
• Herb Roasted Baby Potatoes
• Escalloped Potatoes with Au Gratin Topping
• Baby Carrots and Haricots Vert with fresh Thyme Butter
• Steamed Asparagus (in Season) with warm Lemon Vinaigrette
• Roasted Squashes with Apples, Leeks and fresh Sage
• Lima Beans with Sherry, Mushrooms and Shallots
• Creamy Spinach with Gorgonzola Cheese and Pinenuts