Field Green Salad with Raspberry-Hibiscus Vinaigrette, Toasted Walnuts, Sweet Red Pepper, Blackberries, and Red Onion
Frenched Chicken Breast with Chimichurri Sauce
Roasted Potato Medley
Sautéed Sweet Yellow Peppers and Sugar Snap Peas
Artisan Breads with Butter
Chocolate-Almond Torte with
Brandied Oranges and Chantilly Cream
Kale and Romaine Caesar Salad
With Shaved Parmesan and Herb Croutons
Prime Sirloin of Beef with Port-Demi Glace
Potatoes Gratin
Haricot Vert
Artisan Breads with Butter
Lemon Pound Cake, Riesling Poached Pear,
Honey and Almonds
Fresh Mozzarella Cheese, Hot-House Tomatoes, Roasted Beets and Arugula with Hazelnut-Herb Vinaigrette
Tenderloin of Beef with Béarnaise
Yukon Gold Mashed Potatoes
Roasted Seasonal Vegetables
Artisan Breads with Butter
Crème Brulee with Fresh Berries
Field Green Salad with Toasted Walnuts,
Poached Pear, Gorgonzola Wedge and Balsamic Vinaigrette
Rosemary-Roasted Leg of Lamb with Mint Chutney and Demi-Glace
Parsley New Potatoes
Grilled Vegetables
Artisan Breads with Butter
Cheesecake with Berries
Barbecued Shrimp Cocktail with
Mexican “Street Corn” Relish
Spinach Salad with Queso Panela, Toasted Almonds & Sesame Seeds in Basil Vinaigrette
Pork Tenderloin with Avocado Cream Sauce,
Pickled Red Onions and Grilled Pineapple
Seasoned Rice
Chayote Squash and Sweet Red Peppers with Pumpkinseeds
Artisan Breads with Butter
Mexican Chocolate Pot de Crème with Fresh Strawberries