Hors D'Oeuvres                Soups & Salads                Entreés                 Side Offerings                 Desserts


Roasted Sweet Potato Puree with Maple Glaze and Praline Pecans

Grilled Vegetable Medley

Haricot Vert with Caramelized Shallot and Toasted Hazelnuts

Grilled Asparagus with Truffle Hollandaise

Creamed Baby Spinach

Fire Roasted Vidalia Onions and Tomato

Szechwan Stir Fried Vegetables

Caramelized Autumn Root Vegetables

Spinach and Cheese Soufflé

Asparagus and Gruyere Custard

Wild Mushroom Ragout

Broccoli Rabe Sautéed with Garlic and Grape Tomatoes

Grilled Portobello Mushrooms

Sesame Green Beans Sautéed in Sesame Oil with Green Onions, Soy Sauce
and Fresh Sweet Ginger



Herb Roasted Baby Bliss Potatoes

Herb Roasted Potatoes with Plum Tomatoes, Kalamata Olives and Onions

Wild Mushroom and Truffle Mashed Potatoes

Yukon Gold Smashed Potatoes with Goat Cheese and Caramelized Onions

Potatoes and Triple Cheese Au Gratin

Roasted Sweet Potato Puree with Maple Glaze and Praline Pecans

Potato and Onion Pancakes

Garlic and Horseradish Cream Mashed Potatoes

Potato and Fontina Torta

Roasted Mediterranean Potatoes with Roasted Red Pepper,
Cured Ripe Olives and Capers


Potato Salads

All American Potato Salad

Wine Country Potato Salad with Fresh Herbs and Mustard Vinaigrette

German Style Potato Salad

Baked Potato Salad with Sour Cream Sauce, Crisp Bacon,
Cheddar and Chive Served Hot or Cold

Chipotle Potato Salad


Other Sides

“Four Cheese” Macaroni and Cheese – White and Yellow Cheddar, Gruyere and Pecorino Romano with Buttered Panko Crust

Creamy Tomato Risotto with Sun Dried Tomatoes and Fresh Basil

Wild Mushroom Risotto with Truffle Oil