Mushroom Phyllo Triangles
Sautéed mushrooms, Fresh dill, cream cheese wrapped in phyllo dough and baked

Lemon Chicken Lollipops

With a peach ginger dipping sauce

Filled with shrimp or chicken and vodka cream sauce

Pickerel Bites
Tender morsels of pickerel, cut bite sized, marinated in buttermilk, dusted with seasoned flour and fried golden brown

Seared Sea Scallops
With Citrus fennel slaw and Olive Tapenade

Shrimp Cocktail Vegetable Appetizer
Diced celery, tomatoes, cucumber, bell pepper, green onion, shrimp and herbs, served in a martini glass

Baked Phyllo Vegetable Samosas
With Mango Chutney

Puff Pasty Napoleon Mushrooms
Puff Pastry triangles of wild mushrooms and wild rice with a garlic cream sauce

Roasted  Garlic Caesar
Crisp Romaine lettuce, tossed with bacon, foccacia garlic croutons, parmesan cheese and Chef’s own dressing

Arugula Apple Salad
With warm Lentil dressing

Spicy Thai Salad
Blend of leaf lettuce, peppers, red onion, bamboo shoots, snow peas and crisp noodles tossed in Sesame Thai dressing

Spinach Strawberry Salad
Spinach, strawberries, red onion, cucumbers, mozza cheese tossed in a honey mustard dressing

Arugula, Spinach, Pears and Asiago Cheese Salad
In a cucumber ring with Raspberry dressing

Cream of Roasted Red Pepper
Topped with shredded Parmesan

Cream of Tomato with Wild Rice Mix and Basil

Vichyssoise Soup
Potato and Leak

Mushroom Barley Soup

Clam Chowder

Shrimp Bisque Brandy Flambe Soup

Cucumber Melon Sorbet

Cranberry Melon Sorbet
In a Martini glass

Green Apple Sorbet
Served inside a hollowed out green apple

Grapefruit Mint

Lemon Thyme

Beef or Bison Wellington
With a rosemary horseradish sauce

Blue Cheese crusted Beef Tenderloin
with Cabernet sauvignon sauce (white wine cream sauce)

Filet Mignon
With mushroom melody and cognac served on a tomato pedal flower garnish

Cornish Game Hem
With Blueberry reduction sauce

Stuffed Chicken Breast
With boursin cheese

Peppered Salmon
Salmon filet coated with crusted peppercorns on a bed of crisp leeks laced with a whiskey cream sauce

Halibut
with Smoked Salmon seared crust on a dill cream sauce

Salmon, Scallops and Crab
Wrapped in phyllo with a tarragon sabayon sauce

Trout Provencale
Whole 8oz baked Rainbow Trout stuffed with tomato and basil, brushed with herb butter on a bed of crisp leeks

Lamb Loin Chops
With mustard and herbs

Pumpkin Cheesecake Spring Roll
With passion fruit dip and crusted pistachios

Braised Bananas in Guinness Cream
Served in a lacy cup topped with ice cream and chocolate sauce

Blueberry Lemon Cake
with lemon cream cheese frosting

Zucchini Chocolate Orange Cake

Strawberry Soup
Served in a champagne glass rimmed with chocolate

Molten Chocolate Lava Cake