Chef David Wood

Seared Scallop Crispy Bacon Tomato Aioli

Salade de Chevre Chaud ( salad of lettuce, tomatoes , walnuts and red onion with toast points of warm goats cheese accented with honey

Carved bone in ribeye steak cooked to a Mr / med temperature confit poached lobster, choron sauce ( grilled Asparagus, Roast shallot creamed potatoes

Creme Brulee with Fruits

Bacon Wrapped Dates stuffed with Gruyere with Maple Syrup

Mcclure's Pickle Cheese Dip with Breadsticks

Holiday Salad off Greens, apples, Dried Cherries , Red Onion and Apple butter vinaigrette

Roast Butterball Turkey with Traditional stuffing with Apples and Pears

Creamy Mashed potatoes with Caramelized onions

Cranberry Sauce

Corn Casserole

Maple Glazed Brussel Sprouts

Pumpkin Pie with Maple Cream

Pecan Pie with Ice Cream

Creamy Tomato and Basil Oil

Wild Mushroom Bisque

Sonoma Salad Mixed Leaves Strawberries Feta Cheese Red Onion Walnuts Maple and Dijon dressing

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Gluten Free Pasta with Wild Mushroom Sauce

Lobster Alfredo Papardelle Cream Sauce

Pan Fried Mediterannean Cod Tomato Basil Sauce Lemon Scented Risotto | Sugar Snap Peas

Seafood Jambalaya Shrimps Scallops Mussels | Bell Peppers Tomatoes Rice

Red Snapper Shrimp Cajun Cream Sauce Gritcake | Roast Asparagus | Cajun Cream Sauce

Tiramisu

Creme Brulee with Fruits

Cookie and Ice Cream Sandwich

Antipasto - Platter of Meats, Marinaded Mozzarella, Marinaded Artichokes, Peppers and Olives with Crusty Baguette

Lamb Lollipop with Panko crust with Dijon Aioli

Caramelized Onion and 3 Cheese Quiche

Blinis with Smoked Salmon and Garlic Cream Cheese

Waffle Bite topped with Buttemilk Fried Chicken Maple Syrup

Chicken Shwarma Pita Pocket

Avocado Fries with Tahini Miso Sauce

Butternut Squash Bisque

Caprese Salad Buffalo Mozzarella Sliced Tomatoes Basil Balsamic Reduction

Brussel Sprout Salad Red Apple Shallots Cider Vinegar Honey Dressing walnuts and Parmigiano - Reggiano

Arugula Spinach Strawberry Salad with Feta and Toasted Almonds Poppy Seed Dressing

Broccoli and Cheddar Soup

Carved bone in ribeye steak cooked to a Mr / med temperatureserved with butter poached lobster, choron sauce, grilled Asparagus, boursin creamed potatoes

Veal Tomahawk Caponata - Eggplant Olives Red Pepper Capers Garlic Tomatoes Roast Redskins Roast Asparagus

Seared Halibut with Chimichurri Shredded Vegetables and Wild rice

Bang Bang Cauliflower

Baked Duo Alaska

Lemon Meringue Pie

Bananas Foster

Key Lime Pie

Sushi Nigiri (Tuna) California roll (Sm. salmon)

Sushi Nigiri Wasbi Avocado Smoked Salmon

Avocado Fries with Tahini Miso Sauce

Udon Noodle Soup

Daikon Salad

Hirata Buns with Pork Chashu

Chicken Yakatori, Broccoli with Sesame oil, Edaname mixed rice

Teriyaki Salmon, Roast Bok Choy, Rice

Asian Sticky ribs, Jasmine rice, Broccoli with Sesame

Tofu with sweet and spicy sauce, Rice, Melange of Vegetable

Strawberry Mochi

Flambe Crepes Orange and Caramel Sauce

Japanese Red Bean Pancake

Lamb Lollipop with Panko crust with Dijon Aioli

Cucumber Cups with Shrimp Salad

Stuffed Dates with Blue cheese Bacon and Maple Syrup

Chicken Shwarma Pita Pocket

Palm Heart Salad Kale Artisan leaves Cherry Tomato Red Quinoa Red Onion Yellow Pepper Cilantro Vinaigrette

Mediterranean Fattoush Romaine Tomatoes Cucumber Red Bell Pepper Red Onion Parsley Mint Sumac Lemon Red wine Vinegar Dressing

Mediterranean Bean Soup

Spiced Lentil Soup

Prime New york strip steak with shrimp cremosi( shrimp with garlic butter and panko crumb and lemon sauce) Roast shallot creamed potatoes and Grilled Vegetables

Mediterranean Lamb Cutlets Spice Garlic Rub Tomato Mint Quinoa Feta Roast Vegetables

Baked Halibut Provencal in a rich Heirloom tomato, Olive and wine sauce with Garlic Green Beans and Gnocchi accented with lemon

Hasselback Harissa Roast Squash

Tiramisu

Cannoli

Creme Brulee with Fruits

Baklava

Waffle Bite topped with Buttemilk Fried Chicken Maple Syrup

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Lamb Lollipops with Dijon Mustard and Panko Crumb Dijon Aioli

Detroit Style Pizza Bites Pepperoni

French Onion with gnocchi and Gruyere

Wild Mushroom Bisque

Maurice Iceberg Detroit Original Turkey Swiss Olives Pickle Relish Prosciuttio Chip Boiled Egg Hudsons dressing

Greek Salad Iceberg Tomatoes Cucumber Red Onion Feta Cheese Greek Dressing

Chicken Saltimbocca Prosciuttio Sage White Wine Lemon Sauce Tagliatelle Haricot Vertes

Poached Cod Ginger and Coconut Sauce Garlic Mashed Potatoes Roast Zuchinni

New York Strip Shrimp Cremosi Zip Sauce Roast Shallot Puree Potatoes Grilled Vegetables

Black Bean & Sweet Potato Enchillada Salsa Verde

Tiramisu

Cream Puffs with Whipped Cream, Chocolate Fudge and Ice Cream

Brownies Smores Toffee Crunch Marshmallow Candies Bacon

Bacon Wrapped Dates stuffed with Gruyere with Maple Syrup

Antipasto Bites Cheese Tortellini Mozzarella Balls Salami Roasted Red pepper Artichoke Olive

Toasted Bruschetta Warm Goats Cheese Blackberry Preserve

Caprese Skewers Cherry Tomatoes Mozzarella Balls Pesto Basil and Balsamic Glaze

Potage Minestra

Gazpacho Cold Vegetable Tomato

Italian Panzanella Bread Tomatoes Cucumber Red Bell Pepper Red Onion Basil

Caesar Salad Romaine Parmigiano - Reggiano Garlic Crouton Parmesan Dressing

Chicken Picatta Lemon Juice Butter Parsley Capers Angel Hair

Seared Escalope of Salmon Smoked Salmon Caper & Dill Sauce Caramelized Shallot Risotto Sauteed Leeks and peppers

Gluten Free Pasta with Wild Mushroom Sauce

New York Strip Steak with White Wine Mushrooms Bell Peppers Tomatoes & Oregano

Tiramisu

Cannoli

Zabaglione Egg Sugar Marsala Wine Fresh Berries Tuille Chips