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With Mushrooms, Tomatoes, Shaved Red Onion, Bacon, Hard Boiled Egg and Creamy Dill Vinaigrette

Tossed with Tomatoes, Provolone, Salami, Pepperoncini Peppers and Olives with a Dijon Vinaigrette

Honey Lemon Vinaigrette, Nectarines, Pecans, Tomatoes and Crumbled Goat Cheese

Over Orzo Pasta tossed with Artichoke Hearts, Grilled Scallions and Sundried Tomatoes in a Lemon Butter Broth

Over Blue Cheese Risotto finished with a Bordelaise Sauce

With Roasted Potatoes and Sweet Peas in a Garlic Oregano White Wine Sauce

Over Sweet Potato Puree and Grilled Asparagus topped with a Rosemary Pear Compote and Toasted Almonds

Tossed with Prosciutto and Sweet Peas in a Garlic Parmesan Cream Sauce

Over Roma Tomato Risotto topped with Salsa Verde

Stuffed with Spanish Sausage and Goat Cheese in a Tomato Chickpea Broth with Baby Spinach

With Creamy Polenta, Grilled Asparagus and a Red Wine Braising Jus

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With Caramelized Banana, Whipped Cream and Pecans

Phyllo Dough Layered with Chantilly Cream and Dark Rum Macerated Strawberries

Topped with House Made Vanilla Caramel Ice Cream

Brown Butter Crust with Passion Fruit Curd and Caramel Sauce

With Raspberry and Chocolate Sauces, Whipped Cream and Pistachios