Spring
Pan Seared Spring Lamb Chops with Mint Pistachio Pesto
Citrus-Marinated Salmon with a Confit of Navel Oranges and Pea Shoot Coulis
Asparagus & Mascarpone Gratin with Pine Nuts
Lemon Bergamot Smashed Yukon Gold Potatoes
Raspberry Pot De Crème with Cointreau Whipped Cream and Meyer Lemon Shortbread

Summer
Smoked Paprika and Honey Grilled Rib Eye Skewers
Wild Caught Alaskan Salmon with King Trumpet Mushroom & Meyer Lemon Relish
Lemon Braised Baby Artichokes
Israeli Couscous with Roasted Summer Squash and Herbs
Eskimo Bars- Rich Fudge Brownies topped with Vanilla Ice Cream, topped with Chocolate and served with warm Salted Caramel dipping sauce

Fall
Cola Braised Boneless Beef Short Ribs
Miso-Glazed Wild Caught Salmon
Apple Potato Mash
Fresh White Corn and Vegetable Sauté with Shitakes, Herbs and Cherry Tomatoes
Butter Pecan Bread Pudding with Banana Bourbon Sauce

Winter
Brown Sugar and Dijon Glazed Spiral Sliced Ham
Oven Herb-Roasted Turkey with Shallot Gravy and Cranberry Orange Relish
Wild Mushroom Bread Pudding
Olive Oil and Manchego Whipped Potatoes
Roasted Brussels Sprouts with Pecans and Pomegranates