Mesclun Greens with Shaved Apple and Fennel, Creamy Dijon Dressing and Toasted Red Quinoa

Roasted Beef Tenderloin with Port Wine Reduction, Rissole Potatoes, Roasted Brussels Sprouts

Clementine Creme Brulee

Caviar and Dill and Traditional Deviled Eggs

"Devilish" Eggs

Fruit and Cheese Table Display

Bacon Wrapped Meatball with Roasted Tomato Glaze and Toasted Polenta Wedge

Watermelon, Micro Greens, Feta Cheese and Pickled Red Onion Salad

Pan Seared Chilean Sea Bass with Thai Corn Chowder Puree

Cranberry Pomegranate Sorbet