Gluten-Free

Steak “Fried” on Sea Salt

Creamy Piquillo Pepper and Chickpea Soup with Chicken

Brown Rice and Garlicky Chilli Prawn Salad, with Capers, Broccoli and Radish, Crushed Peanuts

Peppers and Goat Cheese Rolls

Leprechaun Chocolate Bark

Stuffed Baby Potatoes

Roasted Corn Pudding in Acorn Squash

Berry Cream Bars

Scallops in Maple-Glazed Bacon

Maple-Pumpkin Creme Brulee

Vichyssoise Soup

Scallops with Warm
Tomato-Basil Dressing

Roasted Baby Beets

A Heated Affair

Michelada

Deep Fried Stuffed Squash Blossoms

Beet and Goat Cheese Salad with Pistachios

Olive Tapenade with Arugula and Sun-Dried Tomato

Cranberry Tea Hot Punch

Oven-Roasted Dungeness Crab

Pistachio Pudding Layer Dessert

Cedar Plank Salmon

Maine Shrimp Chowder

Honey and Blackberry Cheesecake with Gingersnap Crust

Shrimp Salad Rolls