Chef's Selection of Three Artisanal Cheeses along with Two Charcuterie Meats and Accoutrements of Dried Fruits, Mixed Olives and Grapes, served with Baguette Slices and Assorted Crackers

Brie in a Puff Pastry with Honey Comb, Figs, and a Raspberry Jam served with Baguette Slices

Chopped Romaine Lettuce, Shaved Parmesan, Garlic-Toasted Croutons, with Caesar Dressing

Mixed Greens, Cherry Tomatoes, Thinly Sliced Onions, Feta Cheese, with Citrus Vinaigrette Dressing

Mixed Baby Lettuce, Sweetened Dried Pears, Candied Walnuts, and Shaved Asiago Cheese, with Balsamic Vinaigrette

Baby Spinach, Toasted Almonds, Strawberries, and Feta Cheese, with Strawberry-Champagne Vinaigrette

Seared Chicken Breast, Sauteed Cremini Mushrooms, Herbs, Garlic, Shallots, and Marsala Cream Sauce

Seared Chicken Breast on a bed of Sauteed Spinach and Sun-Dried Tomatoes, topped with Feta Cheese, and finished with a Roasted Red Pepper Sauce

Oven Roasted Pork Tenderloin with a Peppercorn Pan Jus

Seared Salmon topped with White Wine Sauce, Lemon, Garlic Butter, and Capers