Chef Jacquelynn Allen

Crab Cakes with Spicy Aioli

Caramelized Onion Puff Pastry Tart with Fresh Herbs

Tomato Bisque with Poached Shrimp and Crostini

Herb and Cheese Stuffed Mushrooms

Citrus Roasted Chicken with Braised Fennel and onions, Sauteed Spinach, Crispy Hashbrown Cake

Balsamic Glazed Flank with Sun Dried-Tomato Chimichurri, Charred Broccolini, Smashed Herbed Potatoes

Lemon Ricotta Cake with Blueberries & Limoncello Sauce

Roasted Garlic Olives, Burrata, Crispy Bread

Parmesan Arugula Salad with Champagne Vinaigrette

Chipotle Braised Short Ribs, Sweet Potato Puree with pepitas and Pomegranate, Crispy Leeks

Bourbon Glazed Peach Tart in Puff Pastry

Tuna and White Bean Crostini with toasted pine nuts

Shrimp Cocktail

Kale Salad with roasted butternut squash & maple shallot vinaigrette

Cucumber Salad with Artichokes

Seared Sea Bass with Roasted Tomato and Caper Relish, Mashed Potatoes

Roasted Salmon with Roasted Red Pepper Puree, Green Onion Oil, Sugar Snap Peas

Espresso Brownies with Baileys Whipped Cream

Mini Mixed Berries Trifle

Charcuterie Board

Bruschetta with Roasted Red Pepper Hummus & Olive tapenade

Classic Bruschetta

Caprese Salad

Panzanella salad

Lemon Arugula Salad with Parmigiana Cheese & Toasted Pinenuts

Baked Cod with blistered tomatoes, olives & potatoes

Spaghetti Bolognese

Seafood Lemon Pasta with Lobster, Shrimp and Mussels

Butter Basted Steak with Spinach and Lemon Potatoes

Olive Oil Honey Cake with Lemon Whipped Cream

Italian Ricotta Cheesecake with Fresh Berries

Raspberry Tiramisu