(1) Scallopini of Chicken Marsala: with Crimini Mushrooms, Portobello Mushrooms, Roasted Garlic, Tarragon and Aged Spanish Marsala Wine, Served with:

Wide Pappardelle Pasta with Sun-dried Tomatoes, Fresh Organic Spinach, Asiago Cheese, and Fresh Herbs

A Tuscan Marinated Salad of White Cannelli Beans, Tri-color Local Tomatoes, English Seedless Cucumber, Tri-color Bell Peppers, Fresh Valencia Oranges, and Fresh Basil   

______________________________________________________________________________________________________                       

(2) Mom’s Homemade Baked Beef Meatloaf: Topped with a Savory Tomato Glaze, and a Rich Mushroom Gravy, Served with:

Yukon Gold Mashed Potatoes laced with Fresh Scallions, Aged Vermont Cheddar Cheese, and Hickory Smoked Bacon

Southwestern Corn and Black Bean Medley, with Local Tri-color Bell Peppers, Red Onion, Roasted Garlic, and Fresh Cilantro

______________________________________________________________________________________________________

(3) Sonoran 12 Hour Low and Slow Pulled Pork: with Southwestern Blue Agave BBQ Sauce laced with Local Tumacacori Red Chile, Toasted Cumin and a Hint of Sweet Saigon Cinnamon, Served with:

The Chef’s Famous Fresh Baked Southwestern Corn Muffins laced with Fresh Scallions, Aged Cheddar Cheese, Fresh Jalapeños, Fresh Cilantro, and Roasted Local Corn

Stewed Local Greens with Local Tomato, Roasted Red Onion, Roasted Garlic, Tri-color Bell Peppers, and Smoked Chicken Andouille Sausage 

_________________________________________________________________________________________________________    

(4) Sicilian Roasted Chicken Breast ala Carponata: Topped with Flame Roasted Peppers, Wilcox Tri-color Local Tomatoes, Dalmatian Capers, Fresh Meyer Lemon Zest, Green and Kalamata Olives, Marinated Artichokes, and Herbs de Provence, Served with:

Fresh Giant Cork Screw Celletani Pasta tossed with a Arugula Pistachio Basil Pesto di Milano

Fresh Local Micro Greens, Tri-color Local Tomatoes, English Seedless Cucumber, Roasted Ruby Red Beets, and Shaved Red Onion, with a Aged Balsamic Vinaigrette with Fresh Rosemary 

________________________________________________________________________________________________________

(5) Bombay Roasted Chicken Tikka Masala Curry: Boneless Free Range Chicken Breast Slow Simmered with Tomato, Ginger, Fresh Coriander, and a touch of Cream, Served with:

A Steamed Basmati Rice Pilaf Laced with Dried Mango, Toasted Almonds, and Sultana Raisins laced with Sweet Saigon Cinnamon and Cardamon  

Fresh Baked Indian Roasted Garlic Naan and Homemade Cucumber and Cilantro Mint Yogurt Raita

_______________________________________________________________________________________________________ 

(6) Traditional Deep Dish Baked Sicilian Lasagna: with Sweet Italian Sausage, Lean Ground Sirloin, Local Roma Tomato, Roasted Garlic, Layered with Parmesan and Herb Laced Ricotta Cheese, and Topped with Fresh Vine Tomatoes, and Mozzarella Cheese, Served with:

The Chef’s Classic Caesar Salad with Crisp Local Romaine Lettuce,  Fresh Homemade Roasted Garlic Croutons, and the Chef’s Roasted Lemon Asiago Cheese Dressing

And The Chef’s Rustic Warm Focaccia Roasted Garlic Bread with Fresh Herbs

_____________________________________________________________________________________________________________  (7) Vietnamese Roasted Chicken Meatballs: with Sweet Soy, Ginger, Red Chile, Hoi Sin Glaze, Topped with Wok Toasted Sesame, Toasted Coconut, and Fresh Sliced Scallions, Served with:

An Asian Vegetable Curried Fried Rice laced with Egg, Baby Bok Choy, Japanese Soy Edamame, Baby Carrots, Fresh Broccoli, and Green Onions

_________________________________________________________________________________________________________

(8) Classic Spring Vegetable Lasagna: Green Spinach Pasta Layered with Fresh Basil Ricotta Cheese, Toasted Pine Nuts, Fresh Spinach, Yellow Squash, Crimini Mushrooms, Roasted Garlic, and Sun-dried Tomatoes, Topped with Fresh Mozzarella and Local  Wilcox Tomato, Served with:   

The Chef’s Classic Caesar Salad with Crisp Local Romaine Lettuce,  Fresh Homemade Roasted Garlic Croutons, and the Chef’s Roasted Lemon Asiago Cheese Dressing

The Chef’s Rustic Warm Focaccia Roasted Garlic Bread with Fresh Herbs

_______________________________________________________________________________________________________

(9) Oaxacan Roasted Pork Tenderloin: Rubbed with Tumacacori Red Chile, Sweet Canela, and Toasted Cumin, Topped with a Fresh Pumpkin Seed Avocado Salsa Verde, Served with:

Mexican Dirty Rice with Charred Poblano Chile, Roasted Garlic, Fresh Sonoran Epazote, Toasted Cumino, Green Olives, Fresh Cilantro, and Turkish Apricots

The Chef’s Classic Slow Simmered Cuban Black Beans Laced with Ti-color Local Tomatoes, Red Onion, Cilantro, Roasted Garlic, and Fresh Lime

____________________________________________________________________________________________________

(10) Tuscan Shepherd’s Pie: with Lemon and Fresh Rosemary Roasted Pulled Chicken, Fresh Local Tomato, Roasted Garlic, Sun-dried Tomatoes, and Local Zucchini, Topped with Whipped Yukon Gold Mashed Potatoes Laced with Basil Pesto di Milano, Served with:

Baked Florentine Spinach au Gratin, with Asiago Cream Béchamel, Roasted Red Pepper Pistou, and Topped with Aged Romano Cheese and Roasted Pistachios 

__________________________________________________________________________________________________ 

(11) Fork Tender Cuban Roast Pork Carnitas: Rubbed with Toasted Cumin, Roasted Garlic, and Pimenta Negra, Topped with a Cilantro, Garlic, Lime Aioli, Served with:

A Caribbean Yellow Rice Pilaf Laced with a Rich Sofrito of Red Onion, Garlic, and Local Wilcox Tomato, and Black Beans

Ensalata de Aguate, Avocado Salad with local Tri-color Tomatoes, Red Onion, Crisp Snow Peas, Mandarin Oranges, Fresh Cilantro, and Toasted Almonds, Dressed in a Light Fresh Citrus Vinaigrette 

__________________________________________________________________________________________________

(12) Roasted Carved Tender Free Range Breast of Turkey: Topped with a Rich Homemade Turkey Gravy laced with a hint of Desert Sage, Served with:

Savory Herb Focaccia Stuffing Laced with Roasted Mushrooms, Green Onions, Celery, Baby Carrots, and Fresh Herbs

Sautéed Organic String Beans with Toasted Almonds, Roasted Garlic, and Fresh Herbs

_________________________________________________________________________________________________

(13) Thai Roasted Wild Alaskan Salmon Fillet:  Braised with Coconut Milk, Fresh Lemongrass, Roasted Garlic, Blue Ginger, Kaffir Lime Leaf Essence, and Sweet Red Chile, Topped with a Julienne of Tri-color Organic Bell Peppers, Fresh Citrus, Red Bermuda Onion, and Fresh Coriander, Served with:  

Balinese Cucumber Salad with Tri-color Tomatoes, Sweet Red Mango, Japanese Soy Edamame, Purple Roasted Sweet Potato, Baby Bok Choy, Fresh Coriander, Crushed Thai Spiced Roasted Cashews, and Shaved Coconut Chips, all Tossed in a Fresh Lemongrass Coconut Water Sweet Red Chile Vinaigrette, Topped with Asian Black Sesame  

__________________________________________________________________________________________________

(14) Italian Fresh Herb Roasted Chicken Breast: Topped with a Calabrian Sun-dried Tomato Pistachio Pesto, Served with:

A Hearty Fettuccini Carbonara Tossed with Cream, Roasted Garlic, Hickory Smoked Bacon, Baby Field Peas, and Aged Asiago Cheese

A Fresh Arugula Salad with Marinated Artichokes, Green Olives, and Flame Roasted Red Sweet Bell Peppers with a Light Prosecco Vinaigrette 

____________________________________________________________________________________________________

(15) Spicy Thai BBQ Sliced Roast Pork Tenderloin: with a Lemongrass and Ginger Infused Sweet Red Chile and Hoi Sin Glaze, Topped with Wok Toasted Sesame and Fresh Green Onions, Adorned with Charred Fresh Hawaiian Pineapple and Fresh Broccoli Florets, Served with:

Spicy Stir Fried Asian Noodles with Fresh Ginger, Roasted Garlic, Tri-color Bell Peppers, Fresh Shiitake Mushrooms, Green Onions, and Purple Cabbage

______________________________________________________________________________________________________   

(16) Sonoran Roasted Chicken Fajitas: with Sautéed Tri-color Local Bell Peppers, Roasted Red Onion, and Fresh Poblano Chile Tostted with Local Tumacacori Red Chile, and Toasted Cumino, Served with:

Spicy Avocado Cilantro Crema, and Local Whole Wheat Flour Tortillas

Slow Simmered Ranchero Pinto Beans with Tri-color Local Tomatoes, Green Chile, Red Onion, Native Epazote, and Cilantro 

_______________________________________________________________________________________________________

(17) Milanese Roasted Chicken Lasagna: with Basil Arugula Almond Pesto di Milano, Roasted Garlic Alfredo, Roasted Artichokes, Fresh Lemon Ricotta with Fresh Herbs, and Topped with Sun-dried Tomatoes, Toasted Pine Nuts, and Asiago Cheese, Served with:

Rustic French Provincial Ratatouille of Local Squash, Tri-color Tomatoes, Flame Roasted Peppers, Green and Kalamatta Olives, Preserved Meyer Lemon, Dalmatian Capers, Fresh Rosemary, White Wine, Topped with a dusting of Fresh Herbs de Provence.

_________________________________________________________________________________________________

(18) Oaxacan Roasted Chicken Red Brick Mole: Slow Simmered in Local Santa Cruz River Red Chile, Toasted Cumin, Canela, and Comino, and a Touch of Cacao, Topped with Wok Toasted Pepitas and Sesame, Served with:

Fresh Yucatan Cole Slaw with Purple Cabbage, Crisp Jicama, Baby Carrots, Green, Onions, Fresh Cilantro, Mandarin Oranges, and Charred Pineapple, All tossed with a Creamy Tomatillo Green Chile Lime Creama

____________________________________________________________________________________________________   

(19) Sicilian Thick Spaghetti with Italian Sausage Meatballs: Topped with a Fresh Wilcox Tri-color Tomato Marinara, Roasted Local Zucchini, Yellow Squash, Tri-color Bell Peppers, and Topped with a Dusting of Fresh Italian Flat Leaf Parsley and Shredded Aged Asiago Cheese, Served with:

Salad de La Maison Fresh Local Organic Baby Field Greens, English Seedless Cucumbers, Wilcox Local Heirloom Tomatoes, Shaved Red Bermuda Onion, Marinated Artichokes, all Tossed in a Robust Tuscan Roasted Red Pepper Vinaigrette laced with Fresh Basil

_________________________________________________________________________________________________

(20) Free Range Chicken Breast Piccata ala Scallopini: Sautéed with Roasted Garlic, White Wine, and Dalmatian Capers, Topped with Fresh Lemon Slices, Flat Leaf Parsley, and Aged Romano Cheese, Served with:

Sienese Linguini ala Rustica Tossed with Extra Virgin Olive Oil, Roasted Garlic, Calabrian Red Chile, Fresh Herbs, Sun-dried Tomatoes, Tuscan Kale, and Italian Broccoli Rabe

The Chef’s Rustic Warm Focaccia Roasted Garlic Bread with Fresh Herbs

____________________________________________________________________________________________________