Gazpacho
Nantucket Cranberries and Carrot Salad with Ginger Rice Wine Vinaigrette
Mesclun/Blueberries Mint Vinaigrette/Toasted Pine Nut
Cyrano’s Spring Salad With Poached Egg
Marinated Asparagus Salad
Free Range Chicken Breast with Fennel and Caramelized Vidallia Onions and Fuji Apple
Granny Apple Brown Rice and Stir-Fry Pork Chops
Steamed Salmon in “Cocotte” Wild Mushrooms and Root Vegetables with Beaujolais
Oven Roasted Salmon and Broccoli with Jasmine Rice and Green Tea Broth
Poached Salmon Remoulade
Beverly Red Pear and Blueberry Crisp
Pennsylvania Cranberry Peach Pudding
Caramelized Apricot and Almond Tart
Honey Orange Zabglione
Poached Pears