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English cucumber, mixed greens, julienned carrot, fresh tomato, and a crostini; served with a choice of two dressings: French, Ranch, Parmesan Peppercorn, Balsamic Vinaigrette, and Raspberry Vinaigrette.

Sliced tomatoes, mozzarella cheese, pesto cream cheese, spring mix, balsamic reduction, and a crostini.

Stilton cheese, honey-roasted walnuts, and apples on a bed of spring mix with a crostini and fig vinaigrette.

Feta cheese, spiced pecans, roasted butternut squash, and craisins on a bed of spring mix with a crostini; served with a choice of two dressings: French, Ranch, Parmesan Peppercorn, Balsamic Vinaigrette, and Raspberry Vinaigrette.

Arugula, goat cheese, roasted purple beets, sliced seasonal beets, walnuts and a crostini.

Artisan lettuce, heirloom tomatoes, burrata cheese, olive oil, and balsamic glaze; add $2 per person.

Spring mix, candied pecans, crumbled goat cheese, summer berries, and a crostini.

Roasted with a glaze of honey, thyme, and butter.

Marinated in a teriyaki glaze and served with a pineapple-jicama stack.

Grilled and topped with either a sun-dried cherry tomato and pesto cream sauce or a roasted red pepper cream sauce.

Stuffed with a blend of spinach and marscapone cheese. Recommended with either a roasted red pepper cream sauce or a cherry mustard sauce.

Seared and baked chicken served with a side of cornbread stuffing and chicken gravy.

Seared and baked chicken with BBQ sauce. Served on top of a black bean puree and topped with a jicama-cabbage slaw.

Wrapped in prosciutto, baked, and topped with artichokes, kalamata olives, sun-dried tomatoes and spinach tossed in a lemon olive oil.

Slow-braised in red wine demi-glace with caramelized mushrooms and onions.

7 oz. steak, pan-roasted and served with a cabernet demi-glace, mushrooms, and tomatoes.

7 oz. steak, garlic herb rubbed and pan roasted with a Cabernet demi-glace.

7 oz. flat iron steak served with red and yellow bell peppers, onions, and mushrooms.

Slow roasted and served with au jus.

7 oz. filet served with balsamic roasted cipollini onions and a blue cheese compound butter.

8 oz. steak, grilled and served with a scotch-dijon cream sauce.

Sliced tenderloin with a blackberry and thyme sauce.

Stuffed with a Parmesan and herb stuffing. Sliced and served with chimichurri or a sun-dried tomato pesto.

Sliced and topped with a curried squash and cream garnish.

Stuffed with fig, honey, and panko. Topped with a pickled slaw and drizzled with a fig sauce.

Ancho rubbed salmon with a creole cream sauce or drizzled with a dark berry gastrique.

Parmesan, horseradish, and rosemary panko crusted or citrus panko crusted filet served with a honey mustard sauce or crème fraiche.

Blackened filet served with either a raspberry thyme sauce or a pineapple and jicama stack.

Pecan-crusted filet and served with a maple beurre blanc.

Seared filet, served with a spice tomato sauce, olives, garlic, and capers.

Seared and topped with roasted tomatoes, fennel, capers, and an artichoke heart chutney.

Served with a sweet corn and spinach cream sauce.

Soy-ginger marinated tofu, seared and served with white rice, steamed broccoli, cauliflower, sweet potatoes, and red curry coconut milk.

Stuffed with red quinoa, roasted butternut squash, red bell pepper, spinach, and served with a red pepper coulis.

Chicken, sausage, and mushrooms in a spice tomato cream sauce with rigatoni pasta.

Roasted cauliflower, chicken, bacon, and sun-dried tomatoes in a light garlic cream sauce topped with micro-greens.

Seared shrimp with broccoli, bacon, and bucatini in an alfredo sauce.

Roasted portabella mushroom, layered with roasted seasonal vegetables, fresh mozzarella. Served with a squash and vegetable farro with arugula and a creole cream sauce.

Stuffed raviolis with asparagus, mushrooms, and sun-dried tomatoes in an alfredo sauce.