Agave-glazed spaghetti squash topped with roasted tomato Marinara

Basil, roasted red pepper, and Parmesan risotto cakes served with blackened tofu and balsamic reduction

Cajun-rubbed, slow-roasted, and served with a rich whole-grain mustard sauce

Oven-roasted chicken breast topped with a pest caprese salsa

Sautéed chicken cutlets served with lemon, capers, sun-dried tomato, and artichokes

Cherrywood-smoked and served with a Port wine reduction

Grilled boneless Tender Belly pork chop served with an apple chutney

Atlantic salmon with a lemongrass green-curry sauce

Lightly seasoned, slowly cooked, and thinly sliced;served with a smoky BBQ sauce

Choice beef tenderloin topped with a rich brandied peppercorn sauce

Cocoa-rubbed, grilled, and served with brandied cipollini onions

Slow-roasted bone-in chicken served with a roasted shallot Pinot Noir demi-glacé

Jumbo shrimp served in a white wine and lemonbutter sauce with peppers

Marinated and charbroiled sirloin steak with a peppered demi-glacé, caramelized onions, and roasted red peppers

Slow-roasted prime rib; sliced and served with rich red wine au jus and horseradish sauce

Lightly-seared chicken breast topped with a Melba demi-glacé

Grilled tofu served with a pineapple Teriyaki sauce

Beef flank steak marinated in balsamic vinegar, spices, and olive oil; charbroiled and sliced thin; served with a roasted tomatillo salsa

Herb encrusted; roasted overnight in an Ranger IPA; served with a peach glacé