Entree

Tandoori Chicken Legs

Swiss Chard Mascarpone Ravioli Drizzled w/ Truffle Creme

Honey ‘n’ Orange Back Ribs

Scallops in Maple-Glazed Bacon

Blue Cheese and Mushroom Stuffed Beef Tenderloin

Roasted Pork Belly with Late-Harvest Peaches and Arugula

Summer Tomato Bouillabaisse with Basil Rouille

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

Beef Negikami

Classic Roast Turkey

Chicken Pot Pie

Honey Mustard Spare Ribs

Blood Orange Salsa over Pecan Encrusted Tilapia

Asparagus and Salmon Risotto

Butternut Squash Ravioli in a Maple-Cream Sauce

Balsamic Skirt Steak with Polenta and Roasted Tomatoes

Lobster and Bacon Macaroni and Cheese

Grilled Skirt Steak
with Chimichurri Sauce

Lamb Osso Buco with Creamy Polenta

Leek, Ricotta and Lemon Flatbread

Swiss Chard Lemon Pasta

Linguine in Lemon Cream Sauce

Pumpkin and White Bean Ravioli

Shaved Cauliflower Salad

Grilled Pork Tenderloin with Pineapple and Papaya Salsa