cream cheese, chives and capers rolled in an egg crepe; apple slaw
with horseradish sauce and lime
tomato, and crouton relish with cilantro; tomato butter sauce
with cucumber, mint and yogurt sauce
with spicy dipping sauce
with italian sausage grilled onions-peppers and mozzarella cheese
with asian noodle salad, chopped peanuts, snow peas and cilantro
with bbq chicken, red onions, cilantro and mozzarella cheese
with homemade ranch dressing
with apples and port wine-balsamic reduction
with romaine, croutons and shaved parmesan
rolled in candied walnuts with mixed green salad
pomegranate, shaved parmesan, and balsamic vinaigrette
with grated hazelnuts, bosc pears and crumbled goat cheese
with layers of tender braised lamb and tomato, potato, eggplant and golden crusted bechamel
with char-grilled red onions, watercress and twice baked potato filet of beef
with parmesan and bread crumb topping
with sweet fennel over grilled vegetables and goat cheese, drizzle of balsamic reduction
with roasted red peppers, goat cheese, balsamic glazed onions, raisins, and pine nuts over braised greens
with steamed spinach, soy-ginger sauce, lime wedge
butternut squash puree and baby bok choy
with grilled zucchini and lemon
with mashed potatoes and basil remoulade
with caramelized onions
with mild blue cheese topping, warm beefsteak tomato, and potato wedges
over red wine braised cabbage and goat cheese
with caper-lemon sauce; broccoli rapini
parmesan polenta gratin with a ragout of peppers, braised greens and tomatoes
with caramelized onions and gruyere cheese