Vegetables
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
Potatoes
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