We start off with Appetizers which consist of a layered seafood salad (similar to the ubiquitous Mexican 7 layer salad but with crab-meat, shrimp, eggs and cream cheese), tuna watercress tapenade, cumin & cayenne spiced cashews, curry cheese dip, strawberry salsa, Gruyere puffs, bruschetta and smoked salon rolls, followed by Soups which features cucumber vichyssoise, cold avocado & green chili soup, seafood stew and vegetable brie.
A few of the Salads featured include a fresh orange & date salad, broccoli slaw, blueberry spinach, chipolte corn salad, lime potato, a BLT pasta salad and a orzo, spinach & rosemary chicken salad, plus a few dressings ~ poppy seed, lemony French and a pistachio lime vinaigrette. Some of the options in Seafood are a salmon bake with pecans, roasted salmon with cilantro pesto, grouper with a golden tomato caper sauce, fish tacos, seared tuna encrusted in sesame seed (I had a similar dish in San Diego 10+ years ago - but with black sesame seeds - it was amazing!), shrimp & leek linguine, crab cakes, Greek style scampi (tomatoes, olives & feta cheese), deviled crab, roasted soft shell crabs, and ginger scallops with snow peas.
Beef trots out tenderloin with charred tomato salsa, beef roasted in salt crust, beef fondue oriental, BBQ beef brisket, chili and beef burgundy, while Pork, Lamb and Veal dishes out fajitas, grilled pork chops with fresh plum salsa, saltimbocca, kielbasa marinara and a veal & mushroom stew.
Moving on, Poultry contributes pecan crusted chicken beasts, marinated raspberry chicken, grilled lime chicken with black bean sauce, balsamic BBQ chicken, Moroccan chicken with golden rice and chicken sausage with fennel. A few Pasta dishes round out the entrees ~ sausage & spinach penne pasta, lemon garlic chicken over angel hair and lasagna (chicken, vegetable or spinach).
Accompaniments encompass sauteed artichoke hearts, ginger spiced carrots, green beans with balsamic glazed onions, blue cheese Valdalia onions, horseradish scalloped potatoes, a sweet potato, onion & bacon compote, spinach stuffed tomatoes, zucchini bake, black bean cakes, risotto, Turkish pilaf, corn & hazelnut spoon bread and a Swiss chard strudel.
A few of the options in Desserts include Kentucky butter cake, sticky toffee pudding cake, ginger steamed pudding, key lime cheesecake, berry tiramisu, strawberry lemon tartlets, white chocolate creme brulee, peaches & brandy, oatmeal cranberry white chocolate cookies, Anzac crispies, brownies and lumberjack cookies.
We finish up with Everything Else ~ artichoke relish, plum salsa, apple chutney, cranberry ketchup, lemon poppy seed scones, garden sangria and an ambrosia shake.
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