Warm Butternut Squash Ravioli over Baby Greens with Toasted Almonds in a Brown Butter Citrus Vinaigrette.

Assorted Breads with Plain and Herbed Butter

Mango Sorbet in stemmed sherry glasses

Baked Salmon with a Kiwi Vinaigrette, Café Rice and Roasted Asparagus with a Citrus Butter

Herb-crusted Pork Tenderloin served with Apple Onion Relish served with Roasted Garlic Mashers and Haricots Verts Almondine

Pancetta studded Roasted Beef Tenderloin with a Marsala, Red Wine Demi Glace served with Mashers with Gorgonzola, Roasted Brussel Sprouts and Baby Carrots in a Hazelnut Butter