SALADS

Arugula Salad with Gorgonzola Cheese, Plums, and Walnut Vinaigrette

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Granny Smith Apple Salad finished with Baby Greens, Gorgonzola, Dried Cherries, and Apple Cider Vinaigrette

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Red Beet and Asparagus Salad with Stilton Cheese and Roasted Pecans

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Tomato and Cucumber Salad

VEGETABLES

Sautéed Haricots Verts with Mushrooms

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Sautéed Squash and Zucchini with Pine Nuts, Basil, and Parmesan

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Grilled Asparagus finished with Lemon and Shaved Parmesan

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Vegetable Ratatouille

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Succotash

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Southern Style Collard Greens

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Sliced Heirloom Tomatoes with Shaved Manchego and finished with Basil Oil

STARCHES

Red Potato Salad finished with Fresh Dill

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Creamy or Baked Polenta

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Sweet Corn Cakes

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Four Cheese Macaroni and Cheese

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Rosemary Roasted Red Potatoes

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Roasted Garlic Mashed Potatoes

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Vegetable Risotto

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Baked Beans with Granny Smith Apples