Dinner:
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Roasted salmon topped with citrus salsa verde, accompanied by braised fennel topped with fresh zucchini ribbons
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Baked salmon with spring onions, and mint caper pesto
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Poached salmon spirals on a bed of cucumber swirls topped with horseradish cream
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Grilled chicken breast topped with mango-salsa
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Roasted chicken breast with lemon, garlic, oregano, rosemary and white wine
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Stuffed chicken with feta, and rosemary, topped with mint and parsley sauce
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Crispy mustard glazed chicken
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Flank steak pinwheels stuffed with spinach and mozzarella cheese
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Grilled hanger steak with chimichurri sauce
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Marinated skirt steak topped with wild mushroom sauce
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Thai steak salad
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Beef Paillard, topped with a salad of arugula, mint, and fresh herbs, blended oil and vinegar
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Sliced filet mignon topped with fresh tomato salad
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Sides and Salad:
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Roasted asparagus with thyme and roasted garlic
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Pea pods, fresh peas, snap peas, and baby carrots in dill butter
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Haricot verts and baby tomatoes in compound butter
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Melange of roasted baby vegetables
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New potatoes with butter and parsley
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Truffled mashed potatoes
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Potato and celeriac au gratin
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Quinoa and barley buckwheat caramelized onions and ramps
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warm orzo with tomatoes, carrots, and fresh herb
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Field green salad, with poached pears, gorgonzola, cranberries, with sherry vinaigrette
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4 lettuce salad, watercress, iceberg, endive, raddicho, with pine nuts, lemon vinaigrette
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Romaine, raddicho, frisée, and endive, baby tomatoes, cucumbers, Topped with shaved parm, and tossed in white balsamic vinaigrette
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Baby Romaine caesar salad
Dinner Suggetions
