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- Roasted Carrot and Beet Salad with Watercress, Goat Cheese and Pistachios
- Creamy Spring Risotto with Asparagus and Peas
- Roasted Rack of Lamb with Mint Pea Puree
- Chocolate Pots de Creme
- Egg Drop Soup
- Spring Rolls with Peanut Dipping Sauce
- Vegetable Fried Rice
- Chicken Teriyaki
- Panzanella Italian Bread Salad
- Malfatti Parmesan, Spinach, Fresh Herbs and Breadcrumbs
- Italian Skewers Fresh Mozzarella, Salami, Artichokes, Olives, Lemon and Balsamic
- Avocado Cream Eggs Eggs filled with Avocado Creme Fraiche
- Blue Cheese Crostini with Balsamic Roasted Grapes
- Strawberry Basil Soup with Creme
- Coconut Shrimp with Sweet Chili Ginger Sauce
- Mahi Mahi with Macadamia Crust Orange Dijon Sauce
- Forbidden Coconut Rice
- Mango Pineapple Ginger Salsa
- Coconut Pudding Squares
- Ricotta Gnocchi with Roasted Cherry Tomatoes and Fresh Basil
- Parisian Gnocchi tossed with End of Summer’s Harvest
- Potato Gnocchi with Browned Butter Sage Sauce
- Asado de Bodas y Arroz a la Poblana
- Pork in Red Chile Sauce
- Roasted Poblano Pilaf with Corn and Cotija
- Salsa Roja
- Enchiladas de Pollo Verdes y Salsa Verde
- Poached Chicken Enchiladas
- Tangy Tomatillo Sauce
- Tofu Tabouli
- Saffron Vegetable Risotto
- Pan Seared Tofu Provencal
- Strawberry Cloud
- Spinach Salad with Gorgonzola, Pistachios, and Pepper Jelly Vinaigrette
- Tellicherry Crusted Pork Tenderloin
- Dried Cherry Port Sauce
- Parsnip Puree
- Crisp Roasted Broccoli with Parmesan and Toasted Pine Nuts
- Seared Peppercorn Crusted Ahi Tuna with Cilantro Pesto
- Farro Salad with Crisp Cucumbers and Sundried Tomatoes
- Mixed Baby Greens with House Dressing
- Traditional Chicken Paillards
- Arugula and Baby Greens with Dijon Balsamic Vinaigrette
- Artichokes with a Dipping Vinaigrette
- Sweet Asparagus Salad
- Spring Risotto with Seasonal Vegetables
- Roasted Rack of Lamb with a Mint Pea Puree
