Chef Timothy Cozart

Bruschetta with Roasted Garlic and Tomato

Roasted Red Pepper and Goat Cheese Crostini

Fig and prosciutto with balsamic glaze

Artichoke and Parmesan with Toast Points

Arancini with Arrabbiata Sauce

Artisan Green Salad with Mandarin Oranges, Cranberries, Candied walnuts, Shaved Manchego Cheese, and Champagne Vinaigrette

Arugula Salad with Roasted Beets, Candied Walnuts, and Orange Vinaigrette

Marinated Olives

Prosciutto e Melone

Caprese Salad

Chicken Piccata with Lemon-Caper Sauce, served with Roasted Potatoes and Green Beans

Branzino with Olive Oil and Capers over Sweet Pea Risotto

Creamy Orzo with Sun-Dried Tomatoes, Asparagus, Cranberries, and Onions

Ratatouille

Grilled Chicken Breast over Linguine in a Tomato Vodka Sauce

Deconstructed Tiramisu

White Chocolate Crème Brûlée with Fresh Berries and Pistachios

Panna Cotta with Berry Compote

Cannoli with Shaved Dark Chocolate

Brown Butter Gelato with Biscotti

Gambas al Ajillo (Shrimp sautéed with garlic, chili flakes, and white wine)

Marinated Olives

Patatas Bravas (Crispy fried potatoes with spicy brava sauce)

Pan con Tomate (Toasted bread rubbed with garlic and topped with fresh tomato and olive oil)

Manchego Cheese with Quince Paste

Hummus with Pita Bread

Baba Ghanoush

Tortilla Española (Savory omelet with potatoes and onions)

Jamón Ibérico (Thinly sliced cured ham)

Albóndigas (Spanish meatballs in a rich tomato sauce)

Seafood Paella (shrimp, mussels, clams, squid)

Mixed Paella (Seafood, chicken, and chorizo sausage)

Branzino with Olive Oil and Capers over Sweet Pea Risotto

Moussaka

Orange and Almond Cake

Fruit Platter with Honey and Yogurt

Crema Catalana: (Similar to crème brûlée, with a brittle caramelized sugar crust and a rich custard base)

Baklava

Yogurt with Honey and Nuts

Bruschetta with Roasted Garlic and Tomato

Foie Gras Torchon with Fig Jam, Brioche, and Microgreens

Manchego Cheese with Quince Paste

Smoked Salmon Crostini

Prosciutto-Wrapped Figs with Balsamic Glaze

Cucumber Bites with Smoked Trout and Dill

Mini Caprese Skewers

Albóndigas (Spanish meatballs in a rich tomato sauce)

Fish and Gouda Grit Bites with Sun-dried Tomatoes and Onions

Korean Short Rib Crostini with

Mini Crab Cakes with Lemon Aioli

Bacon-Wrapped Dates with Goat Cheese

Arancini with Arrabbiata Sauce

Blackened Catfish with Mango Salsa, Forbidden Rice, and Okra Succotash

Braised Short Ribs and Root Vegetables over Russet Potato Puree

Branzino with Olive Oil and Capers over Sweet Pea Risotto

Korean BBQ Braised Short Ribs with Kimchi Grits and Collard Greens

New York Strip with Blue Cheese Butter and Caramelized Onions, Haricots Verts and Roasted Vegetables

Grilled Flank Steak with Chimichurri Sauce, Grilled Asparagus and Mashed Potatoes

Grilled Scallops with Sauteed Spinach and Lemon Risotto with Chives

Pan-Seared Salmon with Lemon-Dill Sauce, Asparagus and Rice Pilaf

Grilled Salmon on a bed of Sauteed Collard Greens, Pot Liquor, Black-Eyed Peas and topped with a Pinot Noir and Clover Honey Reduction and Pomegranate Arils

Chocolate Decadence with Raspberry Coulis and Gold Leaf

Chocolate Éclair with Espresso Pastry Cream and Creme Anglais

Dark Chocolate Mousse with Raspberry Gelee and Almond Biscott

Matcha Pistachio Pound Cake with Chantilly Cream

Panna Cotta with Berry Compote

Deconstructed Tiramisu

Chocolate-Avocado Mousse with Chili Flakes and Lime Zest

Passion Fruit and Mango Tart with Coconut Crust

Albóndigas (Spanish meatballs in a rich tomato sauce)

Bruschetta with Roasted Garlic and Tomato

Corn Fritters

Creamy Mushroom Soup

Deviled Eggs with a sprinkle of Paprika

Hummus with Pita Bread

French Onion Soup

Artisan Green Salad with Mandarin Oranges, Cranberries, Candied walnuts, Shaved Manchego Cheese, and Champagne Vinaigrette

Fried Green Tomatoes with a Spicy Remoulade

Iceberg Salad with Carrots, Cucumbers, Tomatoes and Choice of Ranch or Thousand Island Dressing

Salade Niçoise

Salade Verte

Patatas Bravas (Crispy fried potatoes with spicy brava sauce)

Blackened Catfish with Mango Salsa, Forbidden Rice, and Okra Succotash

Boeuf Bourguignon

Braised Short Ribs and Root Vegetables over Russet Potato Puree

Branzino with Olive Oil and Capers

Chicken Piccata with Lemon-Caper Sauce, served with Roasted Potatoes and Green Beans

Fish and Gouda Grits with Sun-dried Tomatoes and Onions

Grilled Scallops with Sauteed Spinach and Lemon Risotto with Chives

Korean BBQ Braised Short Ribs with Kimchi Grits and Collard Greens

New York Strip with Blue Cheese Butter and Caramelized Onions, Haricots Verts and Roasted Vegetables

New York Strip with Chimichurri Sauce, Grilled Asparagus and Mashed Potatoes

Pan-Seared Chilean Sea Bass with Roasted Root Vegetables and Gremolata

Pork Tenderloin with Mustard Sauce, Roasted Root Vegetables and Mashed Potatoes

Chocolate Decadence with Raspberry Coulis

Chocolate Éclair

Creme Brulee

Dark Chocolate Mousse with Raspberry Gelee and Almond Biscott

Fruit Platter with Honey and Yogurt

Matcha Pistachio Pound Cake with Chantilly Cream

Red Velvet Cake with Cream Cheese Frosting and Fresh Berries

Yellow Layer Cake with Chocolate Icing

Poached Pears in Red Wine with Vanilla Bean Mascarpone Cream

French Onion Soup

Potato Leek Soup

Creamy Mushroom Soup

Onion Tart

Salade Niçoise

Salade Verte

Boeuf Bourguignon

Coq au Vin

Poulet Rôti with Haricots Vert and Roasted Potatoes

Ratatouille

Supreme de Volaille with Lemon Sauce, Glazed Carrots and Rice Pilaf

Pork Tenderloin with Mustard Sauce, Roasted Root Vegetables and Mashed Potatoes

Kouign Amann

Creme Brulee

Chocolate Éclair

Chocolate Decadence with Raspberry Coulis

Dark Chocolate Mousse with Raspberry Gelee and Almond Biscott

Profiterole