Served with a goat cheese crouton.

Chicken livers and water chestnuts wrapped in bacon and broiled.

Wrapped in prosciutto served with roasted peppers, olive oil, and balsamic vinegar.

Served with crackers, crostini, and horseradish-dill sour cream.

Sauteed with lemon, garlic, and hot pepper flakes.

Olive and caper relish served with basket of bread.

With tarragon-dijon vinaigrette and blue cheese.

Assorted greens with tomato, onion, olives, and basil tossed in olive oil and balsamic vinegar.

Romaine leaves with anchovies and homemade croutons.

With raspberry-walnut vinaigrette, walnuts, and goat cheese.

Grilled and served with hoisin barbecue sauce, Asian noodles, and snow peas.

Grilled and served with bearnaise or port wine rosemary sauce.

Sauteed and served with vanilla glaze.

Roasted with honey and thyme, served with red potato-onion mash.

Stir-fried with assorted vegetables in Asian sauce, served over rice.

Served with roasted pepper, caramelized onion, tomato, and fontina valle d'aosta.

8 oz. grilled and served open face on baguette slices with bearnaise or port wine rosemary sauce.

Two flour tortillas stuffed with black bean puree smoked salmon and goat cheese. Served with roasted tomato-mint salsa.

Chicken tenderloins with artichoke hearts, sun-dried tomatoes, rosemary, and balsamic vinegar tossed with pasta.

Dredged in cornmeal and sauteed with tomato-tequila butter.

Served with hot and spicy vegetables, creole sauce and red potato-onion mash.

Assorted vegetables in Asian sauce over rice.