+Chicken Scallopini- Garlic, Lemon, White wine, Caper Sauce with Roasted Seasonal Vegetables and Baby potatoes

+Lasagna Bolognese

+Autumn Lasagna- with Creamy Butternut Squash and Roasted Garlic, Seasoned Ground Turkey, Sage, Spinach and Mozzarella Cheese 

+Butternut Squash Risotto with Crispy Sage and Aged Parmesean 

+Risotto Nero- Risotto with Squid, Squid Ink, Wine, Garlic, and Onion

+Fennel Pork Meatballs with Fresh Farfelle Pasta and Homemade, Slow Cooked Marinara 

+Chicken Marsala, Tenderized Chicken Breast, Sautéed Shallots, Assorted Mushrooms & Marsala Wine Sauce with Cauliflower Puree



+Slow Cooked Pulled Honey and Chipotle Chicken Tacos with Fire Roasted Corn, Lime, Cilantro Pico, Guacamole

+Chicken Enchiladas with Homemade Sauce, Zucchini, Fire- Roasted Corn, Black Beans, Pulled Chicken, Fresh Herbs, Mexican Cheese



+Lentil and Mushroom Tacos with Carrot Jicama Slaw and Sweet Herb Salsa

+Poblano Peppers stuffed with Quinoa, Corn, Black Beans, Adobo/Lime Sauce. Topped with a Chipotle Cashew Cream

+Truffled Cauliflower Mac 

+"Perfect" Veggie Burger. Grated Carrot, Black Beans, Parsley, Almonds, Sundflower Seeds, Tamari, Spices, Oats and Flax. 

+Homemade BBQ Pinto Bean Burritos, Stuffed with Baked Spanish Rice, Avocado, Shredded Lettuce, Fresh Peach Salsa

+Vegan Lasagna- Basil Cashew Cheez with Zucchini, Mushrooms, Red Pepper and Spinach 

+Mango, Coconut Red Curry with Red Bell Peppers, Zucchini, Lime and Ginger. White, brown or Coconut Rice



+Scallops with Lemon, Arugula Risotto

+Miso Orange Ginger Marinated Salmon Filet with Creamy Cauliflower Puree.

+Roasted Halibut with Lemon Caper Broth, Artichokes and Zucchini Noodles.

+Jalapeno Fettuccine with Chipotle Cream Sauce, Shallots, Shittake Mushrooms and Grilled Shrimp

+Shrimp Creole- the holy trinity slow simmered with tomato puree and fresh Creole Seasoning. Brown or White Rice 

+Wild Salmon with Beurre Blanc and Green Herb Risotto



+Chicken Roulade, Stuffed with Fresh Herbs, Spinach and Goat Chese with Roasted Balsamic Brussel Sprouts and Pomegranates. Roasted Mixed Baby Potatoes

+Roasted Mustard and Buttermilk Chicken, Crusted with Panko, Thyme, Lemon Zest. Served with Parmesan and Chive Smashed Potatoes and Honey Roasted Carrots 

+Chicken Dijonnaise, Chicken Marinated in Dijon and Smoked Paprika then Pan-Seared with Pancetta, Shallots, Thyme, White Wine and Creme Fraiche (Served with Fresh Herb Pasta or Whipped Potatoes)

+Jamaican Jerk Chicken with Caribbean Rice (Creole Spice, Onion, Coconut Milk, Stock) and Red Beans

+Roasted Honey Mustard Chicken Thighs with Baked Mac N Cheese and Steamed Garlic and Lemon Broccoli

+48 hour Tandoori Chicken with a Green Apple, Greek Yogurt Sauce served over White or Brown Rice.


Red Meat 

+Grilled Flank Steak- Soy and Honey Marinade with Roasted Fingerling Potatoes, Carmalized Brussel Sprouts with Parmesan, Pine Nuts and Lemon

+Canyon Meadows Ranch Filet Mignon with Bordelaise Sauce and Mushroom Risotto

+Herb Marinated New Zealand Rack of Lamb with Blistered Cherry Tomatoes, Roasted Shallots and Sauteed Spinach

+Syrah Braised Short Ribs with Creamy Polenta

+Chimichurri Grilled Flank Steak, Whipped Potatoes with Caramelized Shallots and Roasted Lemon Asparagus

+Pan Seared Pork Chops with Balsamic Maple Glaze and Turnip Puree

+Red Wine and Balsamic Flank Steak with Rosemary Garlic Olive Oil and Scalloped Potatoes

+Moroccan Spiced Lamb Meatballs with Madras Tomato Curry and Lemon Pine Nut Basmati Rice

+Chile Crusted Tri-Tip with Chimichurri Sauce, Roasted Garlic Baby Potatoes and Haricot Verts