| Rosemary Chicken with Roasted Garlic Sauce |
|
| Herb Crusted Rack of Lamb |
|
| Roasted Beef Tenderloin with Herbed Jus and Horseradish Cream |
|
| Prime Rib Carving Station (requires Chef) |
|
| Pork Tenderloin with a Dried Fruit Compote |
|
| Maple Glazed Spiral Cut Ham |
|
| Broiled Salmon with Apple Cider-Ginger Glaze |
|
| Roasted Salmon with Mango Salsa |
|
| Poached Salmon w/ Dill Cream |
|
| BBQ Chicken & Ribs |
|
| Italian Sausage in Marinara w/ Ravioli in Olive Oil & Basil |
|
| Vegetarian Baked Ziti |
|
| Vegan Moroccan Vegetable Tagine |
|
 |
|
| On the Side |
|
| Wild Rice Pilaf |
|
| Pumpkin Seed Cous Cous |
|
| Roasted New Potatoes with Fresh Parsley |
|
| Potatoes Au Gratin |
|
| Toasted Orzo with Rosemary and pine nuts |
|
| Roasted Vegetable Medley with Fresh Tarragon |
|
| Haricot Vert with Toasted Almonds |
|
| Spinach au Gratin |
|
| Corn on the Cob |
|
| Boston Baked Beans |
|