A la carte

Soup and Salad Soup of the Day Mixed Garden Salad with Cucumbers, Tomatoes, and Carrots Parmesan Caesar Salad Field Green Salad with Cranberries, Feta, and Candied Pecans Field Green Salad with Grilled Jicama, Chayote Squash, Onions, and Feta Chef’s Vegetables Grilled Vegetables Steamed Asparagus Haricots Vert Butternut Squash Ratatouille Steamed Broccolini Whipped Blue Cheese Parsnips Fresh Eggplant Salad Parmesan Broccoli Chayote Squash Stuffed with Candied Jasmine Rice and Caramelized Apricots Baked Fuji Apples Stuffed with Butternut Squash Risotto Baked Vegetable Wellington with Smoked Gouda Chef’s Starches Mushroom, Onion, and Tomato Risotto Crispy Scalloped Potatoes Lobster Macaroni and Cheese Lo Mein Salad Cheddar Stuffed Twice Baked New Potatoes Creamy Garlic Mashed Potatoes Sweet Potato Rounds Mediterranean New Potato Salad Purple Peruvian Potato Hash Creamy Truffle Polenta Fennel and Asparagus Risotto Buttermilk Gnocchi Au Gratin Rosemary Israeli Couscous Smoked Gouda Potato Au Gratin Bleu Cheese Risotto Cakes Sweet Potato Gnocchi with Golden Beets and Gorgonzola Poultry Chicken Rumaki with Turkey Bacon Chicken Roulade with an Apple Walnut Sauce Sliced Roast Duck Breast with a Pomegranate Mint Relish Airline Chicken Breast with Chicken Jus Herbed and Frenched Chicken Breast With Portobello, Peppers, and Onions Sliced Turkey Breast with Cranberry Chutney Scarlet’s Chicken over Penne Pasta Chicken Saltimboca Chicken Cordon Bleu Thai Curry Chicken Chicken or Turkey Piccatta Chicken and Italian Sausage Penne Pasta Roasted Cornish Game Hen with Hickory Grilled Peaches Slow Roasted Turkey Breast with Cranberry Fig Compote

Beef, Lamb, Pork, and Game Sliced Beef Tenderloin with a Peppercorn Mushroom Sauce Prime Rib with a Horseradish Cream Sauce and Au Jus Homestyle Pot Roast with Carrots and Potatoes Lollipop Lamb Chops with a Mint Demi Glace Dijon and Rosemary Encrusted Lamb Chops Spinach and Gorgonzola Stuffed Pork Loin Herbed Encrusted Pork Loin with Braised Apple Demi Glace Smothered Pork Chops on a Bed of Rice with Brown Gravy Truffle Crusted Angus Rib-Eye with Celeriac Puree Foie Gras and Fennel Ravioli with Meyer Lemon Brown Butter Grilled Venison Chops with Red Wine Poached Pears Pistachio and Herb Encrusted Rack of Domestic Lamb Sage and Pepper Encrusted Rib-Eye of Wild Boar Proscuitto Wrapped Pork Tenderloin with Lingonberry Fig Compote Seafood Sea Bass Provencal Macadamia Encrusted Tilapia with a Mango Fruit Salsa Whole Grain Mustard and Horseradish Salmon Filet Polenta Crusted Lump Crab Cakes with Dill Remoulade Pan Seared Scallop with Béarnaise Grilled Sea Bass with a Lemon Caper Sauce Whole Side Grilled and Chilled Salmon Roasted Shrimp with Lobster Bisque and Crispy Corn Cakes Santa Barbara Prawns a la Provencal Poached White Sturgeon with Thyme Infused Tomato Broth Plank Roasted King Salmon with Vanilla Orange Glaze Pistachio Encrusted Trout with Blood Orange Marmalade Vegetarian Wild Raspberry Salad with Fresh Raspberry Vinaigrette Kong Pao Vegetable Stir Fry with Jasmine Rice Sun Dried Tomato Ravioli Roasted Red Pepper and Ricotta Lasagna Corn and Tomato Charred Chili Relleno Eggplant Napoleon Vegetable Paella Desserts Miniature Apple Pear Bread Pudding with Orange Caramel Sauce Flourless Chocolate Cake with Mixed Berry Compote and Chantilly Cream Mixed Berry Shortcake Coconut Crème Brule Banana Pudding Chocolate Tulip with Mocha Mousse and Crème Anglaise Southern Peach Cobbler Southern Pecan Pies Assorted Fruit Tarts Cafe Latte Crème Brule with Whipped Marscapone Butterscotch Drizzled Praline Infused Charlotte Russe