Appetizers

• Spinach and Goat Cheese Salad –  Baby spinach with cherry tomatoes, goat cheese, candied walnuts in a strawberry vinaigrette.
• Ceviche – Shrimp diced red onions, tomatoes, jalapenos, cilantro, and mango marinated in fresh lime juice and topped with avocado.
• Pan-Seared Scallops  – Pan-seared scallops topped with pineapple habanero sauce over julienned vegetables.
• Mozzarella Prosciutto Cakes  – Fresh mozzarella and prosciutto cakes served with pesto.

Entrees

• Pistachio Encrusted Salmon – Pistachio encrusted salmon topped with Frangelico fruit salsa over whipped “rose-colored” cauliflower.
• Blackened Chicken Breast – Blackened chicken breast over scalloped potatoes topped with Cajun cream sauce plated with winter vegetables.
• Grilled Top Sirloin – Grilled top sirloin over sweet potato casserole topped with creamed chimichurri sauce with winter vegetables.

Dessert

• Chocolate Mousse – Creamy chocolate mousse made in-house and topped with assorted berries.
• Chocolate Covered Strawberries – Strawberries dipped in white and milk chocolate