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- Pan-seared Bison Filet Mignon, orange & honey glazed bok choy, risotto griddle cake, sautéed bud chive garnish
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- Sea Bass Ceviche, toasted poppy seed crusted pumpkin round turmeric oil drizzle
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- Homemade Pumpkin and Amaretti Ravioli, tossed in a Marsala sage emulsion
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- Pan-seared Bison Filet Mignon
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- Pistachio Cannoli
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- Pistachio Cannoli & Cherry Sauce
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- Pumpkin Hummus served in a roasted mini turban pumpkin
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- Minnesota Wild Rice Griddle Cakes
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- Chili Rubbed Flank Steak – Grilled Pineapple and Corn Salsa
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- Apple Tartlet – Homemade Vanilla Bean Ice Cream
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- Icelandic Cod Fish – Asian Style
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- Pumpkin Seed Crusted Rack of Lamb
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- Sexy Red Wine Poached Pear
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- Heart shapped soufflé for Valentine’s Day.
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- Strawberries à la Meringue with Chinese Five-Spice
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- Plating Arancini
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- Antipasto Salad
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- Blood Orange Granita
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- Dinner service
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- Lamb shank, roasted garlic chick pea puree and Prosciutto wrapped Belgium endive.
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- Pan seared salmon, balsamic lentils and pancetta crisp
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- Dinner service
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- Extra Virgin Cupcake & Phildelphia Cream Cheese Frosting
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- Potato gnocchi
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- Lamb jus
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- Marinated goat cheese and fall pear salad
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- Dinner service
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- Extra Virgin Cupcakes & Mascarpone Frosting
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- Sole piccata
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- Swedish meatballs
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- Anelletti al forno
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- Anelletti al forno
