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New England 2006
Sample Dinner Menu

Phyllo Wrapped Camembert Bites over a Bed of Greens with a Balsamic Drizzle
Seared Peppercorn Tuna with Chili-Lime Aioli and Edamame Couscous Pilaf

Pineapple and Coconut Tuille Napoleons with Whipped Mascarpone Cheese

Chilled Sweet Pea Soup with Peekytoe Crab Bits
Boursin Crusted Rack of Lamb with Mint-Macadamia Nut Pesto

Caramel Pot de Crème

Parmesan, Pear, and Shaved Country Ham over Baby Greens with Pomegranate Vinaigrette

Pan Seared Sea Bass with Saffron-Vanilla Sauce and Fresh Ricotta Ravioli

Tahitian Vanilla Bean Crème Brulee
Heirloom Tomato Tart with Farm Style Goat Cheese and Basil Oil
Cedar Plank Salmon with Cucumber Daikon Relish
Assorted Cheeses and Fruit

Tuna Tartar, Cucumber, and Avocado Timbales with Sesame Soy Vinaigrette and Wonton Crisps
Asian Marinated Pork Loin with Ginger-Sweet Potato Puree and Haricot Vert
Rum Fried Banana Stuffed Crepes with Chili-Chocolate Sauce

New England Clam Chowder
Lobster Bake on the Beach
Maine Blueberry Cobbler with Homemade Vanilla Ice Cream

Andouille-Crawfish Cheesecake with a Spicy Crystal Cream Sauce
Grilled Dry Aged NY Strips with Twice Baked Truffled Potato and Baby Carrots
Fresh Berries with Champagne Sabayon
 

New England 2006
Sample Lunch Menu

Rock Shrimp and Dill Salad with Israeli Couscous in a Phyllo Cup with Baby Greens

Grilled Three Cheese Panini with Heirloom Tomato Gazpacho

Maine Lobster Roll with Teardrop Tomato and Corn Salad

Seared Ahi Tuna Nicoise Salad

Pan Seared Crab Cakes on Roasted Portobello Caps with a Dijon Vinaigrette

Pulled Pork Wraps with Cilantro Cream

New England Lobster Tail Cobb Salad