

ENTRÉES

Herb-Crusted Leg of Lamb with Mint Yogurt and Salsa Verde
Stuffed Pork Loin with Goat Cheese, Red Peppers, and Pine Nuts
Grilled Beef Tenderloin
with Choice of:
Chimichurri, Gorgonzola Sauce, Wild Mushroom Jus, or Demi-Glace
Coriander and Chili-Encrusted Pork Loin with Caramelized Onions
Tequila and Lime Grilled Flank Steak with Cilantro
Herb-Crusted Leg of Lamb with Mint Yogurt and Salsa Verde
Stuffed Pork Loin with Goat Cheese, Red Peppers, and Pine Nuts
Braised Short Ribs with Demi-Glace
MEAT
POULTRY
Chicken Piccata
Seared Duck Breast with Mango Chutney
Fried Buttermilk Pecan Chicken with Rosemary Gravy
Lemon Pepper Chicken with Lemon-Parmesan Cream Sauce Apple Brandy Chicken
BBQ Chicken
Herb-Grilled Chicken Quarters
SEAFOOD
Grilled Mahi with Mango Chutney
Lime-Baked Salmon with Roasted Red Pepper Sauce
Shrimp Scampi with Angel Hair Pasta
NC Shrimp & Grits with Bacon, Mushrooms, and Shallots
Flounder Florentine with Pineapple Chutney
Spice-Rubbed Grilled Grouper with Lemon and Herbs
Grilled Salmon with Dijon Cream Sauce
NC Shrimp & Grits with Bacon, Mushrooms, and Shallots
Flounder Florentine with Parmesan and Spinach
Grilled Mahi with Choice of: Poblano Pesto or Mango Chutney
VEGETARIAN • VEGAN
Butternut Squash Ravioli with Sage Pecan Pesto
Stuffed Peppers with Feta, Spanish Rice, and Scallions
Chicken-Fried Tempeh with Rosemary Gravy
Butternut Squash Ravioli with Rosemary Infused Cream
Spinach and Artichoke Stuffed Portabello Mushroom
Vegetable Ratatouille (vegan)
Balsamic Grilled Portabello Mushroom with
House-Made Marinara Sauce and Wilted Spinach
Pistachio-Encrusted Eggplant with Sundried Tomato
and Red Pepper Sauce (vegan)