Steamed P.E.I. mussels in a dill & cream broth

Bibb lettuce topped w/pomegranate seeds, glazed pecans, Fuji apple slices, gorgonzola & vinaigrette

New Zealand rack, herb rubbed & served w/mint sauce, roasted potatoes & vegetables

Pasta in pink vodka sauce w/burrata cheese on top

Pan-seared fresh filet in a Pernod cream sauce w/fennel

Chicken breast sautéed in lemon & white wine, topped w/prosciutto & placed over a bed of fresh spinach