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

Assorted Bread baskets with Plain and Herbed Butter

Mango Sorbet in stemmed sherry glasses

Baked Salmon with a Kiwi Vinaigrette, Café Rice and Roasted Brussel Sprouts and Baby Carrots in a Hazelnut Butter

Herb-crusted Pork Tenderloin served with Apple Onion Relish served with Mashers with Gorgonzola, Roasted Brussel Sprouts and Baby Carrots in a Hazelnut Butter

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