- Wild Mushroom Strudel Woodland mushrooms and fontina fonduta
- Pear and Almond Crusted Goat Cheese Artisan baby greens, sundried cranberries and champagne vinaigrette
- Caesar Salad Reggiano Parmesan and focaccia croutons
- Pan Seared Veal Scaloppine Cremini mushrooms, handmade gnocchi, oven dried tomatoes and Marsala
- Macadamia Nut Crusted Yellowtail Snapper Coconut basmati rice, tropical fruit salsa and orange beurre blanc
- Spiced Syrah Glazed Duck Wild rice, frisee salad and blackberry gastrique
- Burgundy Braised Boneless Short Ribs of Beef Horseradish mashed potato, root vegetables
- Butter Basted Lobster and Scallops Tossed with sweet peas, truffle Reggiano Parmesan cream and fettucine
- Herb and Dijon Crusted Rack of Lamb Goat cheese mashed potatoes, rosemary zinfandel sauce
- Vegetarian Delight A bed of garlic-scented kale and swiss chard, topped with quinoa pilaf, roastedcauliflower, carrots and asparagus.
- Key Lime Pie
- Carrot Cake with Caramel Sauce
- Chocolate Flourless Torte