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