Appetizers/First Courses

Some of these selections translate well as hors d’oeuvre or main courses

Grilled Sausage on a bed of French Beans and Sautéed Radicchio

Crispy Pan Fried Dumplings of Duck with a Ginger-Orange Hoisin glaze

Herb Crepes filled with Seafood and Lemon Zest Cream

French Nicoise Pizzas

Fantail Sesame Panko Shrimp over Thai Coleslaw

Seared Sea Scallops toppled over Spaghetti Squash

Mussels with smoked bacon and herb butter broth

Salads: Roasted Beets, Maple glazed Nuts, Oriental noodles, Pastas, Tomato, Mozzarella and Basil, Couscous, Tabouleh

Soups

Country Potato Leek

Five Onion with Cheese Croustade

Red Lentil with Sage and Bacon

Curried Carrot

Zucchini & Roasted Garlic

Lobster & Corn Chowder

Puree of Squash with Chevre & Toasted Pignoli Nuts