PASTA

• Orecchiette and Red Wine Beef Bolognese
• Handmade Lemon Ricotta Gnocchi with Spring Vegetables and Parmesan Crisps
• Chicken and Asparagus Penne with Creamy Vodka Red Sauce and Basil
• Four Cheese Baked Ziti
• Linguini and Shrimp with Garlic Lemon Butter Sauce
• Boccaccini with Fresh Mozzarella, Basil, and Garlic in Light Tomato Sauce
• Eggplant and Sausage Lasagna
• Vegetarian Lasagna with Zucchini and Eggplant
• Mom’s Meatballs with Chunky Red Sauce
• Chicken and Broccoli Penne with Creamy Alfredo Sauce

MEAT

• Herb and Bread Crusted Rack of Lamb
• Grilled Skirt Steak with Spicy Coffee Rub and Corn Salsa
• Beef Tenderloin with Red Wine Sauce
• Pan Roasted Chicken Breast with Creamy Dijon Sauce
• Grilled Whole Chicken “Under a Brick” with Garlic, Lemon and Herbs
• Chicken Picatta with Capers and Lemon Butter Sauce
• Grilled Strip Steak with Balsamic-Shallot Steak Sauce
• Chicken Marsala with Wild Mushrooms and Fresh Mozzarella
• Kyle’s “Fall-Off-the-Bone” Teriyaki Wings
• Breaded Chicken Breasts with Chunky Red Sauce, Melted Mozzarella, and Basil
• Grilled Sweet BBQ Ribs
• Oven Roasted Pork Tenderloin with Roasted Garlic and Balsamic Sauce

SEA

• Hoisin Glazed Salmon Filets with Bok Choy
• Herb Crusted Whole Salmon Fillet
• Lemongrass Poached Branzino with Forbidden Rice
• Pan Seared Sea Bass with Tomato and Fennel Quinoa
• Baked Halibut with Roasted Tomato, Zucchini and Basil in White Wine Lemon Sauce
• Seared Trout with Horseradish Vinaigrette and Pumpernickel Croutons
• Grilled Swordfish with Rosemary, Thyme and Lemon atop a Herbed Polenta Cake
• Hazelnut Crusted Mahi Mahi
• Lemony Shellfish Bake with Lobster, Crab, Clams, Mussels, and Shrimp

SIDES

• Balsamic Marinated Grilled Portobello Mushrooms
• Grilled Zucchini and Squash with Herbed Olive Oil
• Roasted Root Vegetables with Maple Syrup
• Wild Rice Pilaf with Fresh Herbs
• Crunchy Roasted Broccoli with Pine Nuts and Parmesan
• Heircot Verts with Toasted Almonds and Herbed Butter
• Garlic Roasted Asparagus with Cherry Tomatoes and Pine Nuts
• New Potatoes and Green Beans with Creamy Mustard Sauce
• Roasted Fingerling Potatoes with Garlic, Thyme and Rosemary
• Tangy Corn Salad done: Mexican Style, Italian Style, or California Style
• Assorted Grilled Vegetables with Balsamic Glaze