With carrots, red cabbage and tomato, choice of dressing.

Topped with melted mozzarella and home-made tomato sauce.

On a cheddar doily with a smoky Barbeque sauce.

Mixed field greens, roasted pecans and bleu cheese tossed with balsamic vinaigrette.

Tomato, roasted red bell pepper and fresh basil with extra virgin olive oil.

Breaded cutlets on spicy arugula with tomato and onion and a lemon dressing.

Romaine lettuce, parmesan and garlic croutons tossed in a mild anchovy dressing.

On a bed of limestone lettuce and belgian endive with a citrus vinaigrette.

With marinated red and yellow peppers and goat cheese fritters.

With feta cheese, candied pear and pecans tossed with an Orange vinaigrette.

Spiked with cilantro with a honey mustard dipping sauce.

With a mango lime chutney.

Layered with goat cheese, served on field greens with basil and pistachio dressing.

Fried, scrambled or poached.

2 poached eggs served on top of an 8 Ounces New York strip and english muffin, with hollandaise sauce.

2 poached eggs served on top of artichoke bottoms and english muffin, with hollandaise sauce.

2 poached eggs served on top of smoked salmon and english muffin, with hollandaise sauce.

Sliced grilled chicken breast, shredded lettuce, bok choy, red and yellow peppers, diced celery, crispy wontons, mandarin oranges and sliced almonds tossed together in a sesame dressing.

Wild mushrooms and spinach tossed with wasabi mustard vinaigrette.

Chicken, apples, celery, almondsand dried currants, blended in a mango-chutney yogurt based dressing.

With field greens, chopped tomato, olive oil, lemon juice and a dash of tabasco.

Sliced duck breast with wild mushrooms, pine-nuts and a wasabi mustard vinaigrette.

Chopped turkey, bacon, bleu cheese, hard boiled egg, avocado, chopped tomato and scallions, balsamic vinaigrette.

With green beans, asparagus, red potatoes, sauteed bermuda onions, olives and goat cheese on field greens.

On a bed wild field greens and chopped red bell pepper with balsamic vinaigrette.

On a bed of wild field greens, roasted pecans and blue cheese tossed in a balsamic vinaigrette.

Breaded cutlets on a bed of arugula, chopped bermuda onion and diced tomato with a lemon dressing.

With a mango sauce and served with dairy free mashed potatoes and vegetable of the day.

Sauteed and served medium-rare with a bing cherry- grand marnier sauce.

Topped with wild mushrooms, spinach, roasted red bell pepper, chopped garlic and drizzled with extra virgin olive oil and served with whipped carrot puree and vegetable of the day.

Blended in a chipotle mayonnaise sauce and served on a bed of wild field greens.

With diced tomato, chopped basil, diced garlic and olive oil.

with a wild mushroom and marsala wine.

prosciutto and asparagus in a light cream sauce.

With a chilled pear-rosemary sauce.

Sliced and served with a green peppercorn sauce.

With grilled zucchini, tomato and eggplant, with a roasted bell pepper coulis.

Topped with melted mozzarella cheese and home-made tomato sauce.

Mozzarella, ricotta and parmesan cheese, smothered in a red tomato sauce.

Topped with brown gravy.

With brie cheese, currants and fresh herbs.

With a tomato, lime, cilantro sauce.

With quinoa, mushrooms, asparagus, apples and mandarin oranges, topped with a truffle oil and orange dressing and served on a bed of wild field greens.

Slow-cooked in red wine and fresh herbs.

with jalapeno cranberry relish.

Mixed greens, diced carrots and red cabbage with choice of dressing.

With feta cheese, candied pears and pecans tossed with orange vinaigrette.

With sliced tomato, roasted red bell pepper and fresh basil leaves drizzled with cold pressed extra virgin olive oil.

On a cheddar doily with a smoky Barbeque dipping sauce.

Romaine lettuce tossed in a mild anchovy dressing, topped with a homemade garlic crouton.

Mixed field greens, roasted pecans and bleu cheese tossed in a balsamic vinaigrette.

Served on a bed of greens with goat cheese and tossed in a sweet basil and roasted pistachio dressing.

Eggs, sundried tomatoes, grilled red and yellow peppers, eggplant, black olives, goat cheese and a touch of olive oil.

Rotelli pasta blended together with scrambled eggs, turkey sausage, mushrooms, parsley garlic, mozzarella and olive oil.

Fresh brioche bread, dipped in eggs, cream, sugar and spice, griddled to perfection, then lightly dusted with powdered sugar and served with Vermont maple syrup and choice of ham, bacon or turkey sausage.

With a choice of ham, bacon or turkey sausage and served with rosemary-garlic breakfast potatoes

With rosemary-garlic breakfast potatoes

Eggs, duck sausage, jack and cheddar cheese, cilantro and garlic, folded on the griddle into a crisp flour tortilla.

With rosemary-garlic breakfast potatoes.

With a hint of grand marnier topped with fresh whipped cream.

Creamy banana pudding, poured into a home-made oreo cookie crust, covered with sliced banana sprinkles with toasted almonds and shaved coconut.

Layers of dark belgian chocolate, roasted pecans and caramel served with fresh whipped cream.

An upside-down apple tart caramelized in butter and sugar before baked in the oven.

Fresh raspberries, blueberries, strawberries and black berries, in a graham cracker crust, then topped with a lattice weave crust and baked in the oven until golden brown.

Indulgent and rich. Drizzled with hazelnut sauce and served with fresh whipped cream.

Chocolate, grand marnier, raspberry.

Drizzled with creme anglaise.

With roasted bell pepper, guacamole, tossed greens and fries.

A sauteed cutlets in a sweet marsala wine and wild mushroom sauce.

With a roquefort cabernet sauce.

With grilled zucchini, tomato and eggplant with a roasted bell red bell pepper coulis.

shrimp, calamari and salmon in a white wine herb butter sauce.

In a light cream sauce with prosciutto and asparagus.

A tossed with chopped tomato, fresh basil, diced garlic and extra virgin olive oil.

Quinoa, mushrooms, asparagus, apples, mandarin orange, topped with an Orange and truffle oil dressing.

With a green peppercorn sauce.

Sauteed cutlets in a tangy, citrus-caper sauce.

With brie cheese, currants and fresh herbs.

With mozzarella, ricotta and parmesan cheese covered in tomato sauce.