Starters

Baked Walnut Brie

Corn Pudding

Fresh Steamed Clams

Fresh Steamed Oysters

Fried Artichoke and Pecorino Ravioli

Garlic Butter Crab Legs

Main Lobster Fondue

Maryland Crabcakes

Olive Sun Dried Tomato Bruschetta

Shrimp Cocktail

Smoked Salmon on Potato Pancake with Chive sour cream

 

 

Salads

Baby Meslun greens and citrus salad with shaved parmesan

Citrus and Arugula Salad shaved Parmesan

Crimson Beet Salad with Orange, Fennel and Feta

Frisee, Red Oak and Endive with cider vinegar

Jicama and Florida Avocado with citrus dressing

Roasted Hearts of Palm with Grapefruit Filets and Citrus Dressing

Roated Baby Beats, Chicory and goat cheese with Apple cider Vinaigrette

 

 

Entrees

Black Fish Sea Bass

Dover Sole Almondine

Garlicky Fried Chicken

Ginger-sented Farm Lamb

Maple Roasted Duck with Port Sauce

Mesquite BBQ Brisket

New England Fish and Chips

Oven Roasted Turkey

Penne Pasta Casserole with Shrimp, Roasted Tomatoes and Cheddar Cheese

Polenta crusted Sole Filet with Saffron Broth

Potato Crusted Lamb

Roasted Pecan Crusted beef tenderloin with wild mushrooms

Rosemary Crusted Rack of Lamb

Sabrett Hotdogs

Seared Sweet Sea Bass with Caramelized Butter mushrooms

Texas Style Hamburgers

Tyme Roasted Rack of Lamb with tomato, fennel and eggplant fondue and wild mushroom jus

Veal Medallion with Kentucky Port Mushrooms

Veal Schnitzel with lemon caper sauce 

 

Sides

Buttered Yukon Mashed Potatoes

Collard greens

Corn Bread Dressing

Corn on the Cob

Creamed Spinach

Crispy Eggplant

French Beans

Fresh Orange-scented Cranberry sauce

Giblet Gravy

Gratin of Vegetables with white Cheddar and herb breadcrumbs

Green Chili Cheese Grits

Lemony Risotto

Ragout of Green Beans, Wild mushrooms and Caramelized Shallots

Roasted Asparagus

Sauteed Green Beans

Steak cut Fries

Sweet Potato Casserole

Swiss Chard

Toasted Couscous with roate

Whipped Sweet Potato Souffle

Whipped Sweet Potatoes

White Cheddar Wild Mushroom Risotto

Zucchini Gratin

 

 

Desserts

Apple Crisp

Apple Pie

Blueberry Pie

Cherry Pie

Chocolate Mousse Napoleon

Coconut Banana Pudding in Coco pod graham cracker crust

Coconut Pecan Bread Pudding

Georgia Peach Rice Pudding

Lemon Meringue Pie

Pecan Pie with vanilla Ice cream

Pumpkin Pie with whipped cream

Fruitwood-smoked Quail with Quince Gastrique Quinoa Risotto

Sample American Menu

Thyme-roasted Rack of Lamb

Tomato, Fennel and Eggplant Fondue

Chanterelle Jus

Lolla Rosa, Red Oak and Endive

Cider Vinaigrette

Baked Vermont Brie with Walnut Crostini

Pear Torte

Huckleberry Sauce

Delicata Squash Soup with Citron

Maine Lobster Fondue

Artichoke and Reggiano Cheese Ravioli

Rosemary-crusted Elysian Farm Lamb

Crispy Eggplant and Swiss Chard

“Santa Maria”

Chocolate Napoleon