seasonal lettuces and vegetables tossed with a sherry vinaigrette

traditional with a topping of grilled chicken and red bell peppers

tuna steak crumbled on to a bed of salad greens topped with walnuts and a sundried tomato vinaigrette

slices of fontina and baby Swiss cheeses with brave new shrimp tomatoes, and bacon grilled on whole grain bread

baked thin sliced black forest ham, served open faced with whole grain mustard on sourdough bread, with sauteed onions, bell peppers and melted fontina cheese

grilled portobello mushroom with tomato, cucumber, red onions, and sprouts served on a toasted croissant

fresh salmon, broiled in butter, served on a croissant with pesto mayonnaise sliced tomatoes and bibb lettuce

marinated and grilled pork tenderloin sliced and served with a whole grain mustard sauce

large tender ravioli stuffed with lobster meat served with red bell pepper pesto sauce

fresh chicken, mixed with sauteed vegetables, then folded in a crepe and topped with a mushroom cream sauce

chicken and herbs stuffed in tortelloni pasta, simmered in a creamy leek sauce

salmon filet, broiled in butter and white wine served on a bed of pasta with sweet pepper and chive cream sauce