• Hearty Lentil Soup
• Butternut Squash Soup
• Tuscan Vegetable Soup
• Corn and Potato Chowder

*served with a side of grilled vegetables / polenta / or speciality bread

• Farfalle with Yellow and Red Grape Tomato and Olive Ragu
• Vegetable Lasagna
• Spinach Fettucini with Tri Color Roasted Pepper Sauce
• Wild Mushroom Linguini
• Grilled Salmon with Roasted Red Pepper Sauce over Spinach Fettucini

• Roasted Chicken Oreganato in Wine Sauce with Root Vegetables
• Curry Chicken with Jasmine Rice and Green Beans Almadine
• Grilled Chicken in an Orange and Apricot Glaze with Fragrant Basmati Rice and Steamed Baby Carrots
• Ginger Teriyaki Salmon with Brown Rice and Sugar Snap Peas
• Seared Yellowfin Tuna with Rice Pilaf and Asparagus
• Seared Sea Scallops in Citrus Reduction with Carmelized Onion Rice and Yellow and Green Beans
• Grilled Swordfish with a Roasted Corn Southwestern Chutney and Basmati Rice

• Filet Mignon in Merlot Reduction with Potatoes Au Gratin and Peas with Pearl Onions
• Teriyaki Steak with Potato Croquets and Sauteed Spinach with Garlic
• Grilled Baby Lamb Chops with Rosemary Potatoes and Asparagus
• Gingered Beef with Braised Leeks and Brown Rice