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

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

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

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)