with balsamic onions and roasted red peppers

with roasted garlic, sweet Italian basil and melted parmesan cheese

in a light fresh tomato broth with sweet basil and toasted pine nuts

with roasted garlic sauce and caramelized parmesan

with toasted sunflower seeds and light aged balsamic dressing

with feta, kalamata olives, potato salad, tomatoes and lemonette dressing

individual servings of classic desserts. Boston cream pie, old fashioned carrot cake, red velvet cake, rocky road, strawberry mango cheesecake, pecan pie with vanilla bean mousse, key lime pie, chef's wild card, fresh winter fruit

with salmon valley blue cheese

with Tillamook cheddar cheese, scallions and grilled Bermuda onion rings

served warm with capers, onions and dill sour cream on baked flatbread

served over cracked ice

in a light fresh tomato broth with sweet basil and pine nuts

with roasted garlic and caramelized parmesan

with feta, kalamata olives, potato salad, tomatoes and lemonette dressing

with bulgur cracked wheat, fresh mint, cucumbers, tomato and toasted almonds

with festive gourmet greens, sliced market fruit, avocado and cilantro-lime vinaigrette

with shredded gourmet greens, jicama, almonds and a toasted sesame dressing

with angel hair pasta and a light garlic sauce

grilled and served with roasted asparagus and pearl pasta

with chive new potatoes and fresh roasted vegetables

served over pearl pasta and sauteed leaf spinach, accompanied by cranberry chutney

grilled and served with aged balsamic demi-glace, garlic-mashed potatoes and fresh green vegetables

over soft herbed corn polenta with fresh leaf spinach and grilled crimini mushrooms

individual servings of classic desserts. Boston cream pie, old fashioned carrot cake, red velvet cake, rocky road, strawberry mango cheesecake, pecan pie with vanilla bean mousse, key lime pie, chef's wild card, fresh winter fruit.