Chef Tadd Worple

• Banana bread.
• Pan seared duck breast with cranberry maple sauce. Fall harvest quinoa salad.
• Bacon wrapped venison loin, red wine Rosemary demi-glace. Farro stuffed Acorn squash.
• Indian red lentil soup with garlic naan.
• Apple, cranberry, pecan, gorgonzola, spinach salad with honey tarragon chicken salad. Pomegranate vinaigrette.
• Grilled Swordfish steak with Harissa and chermoula (spicy red pepper rub and a cool chimichurri type sauce with a touch of honey). Pearled couscous with pine nuts, feta, spinach, and roasted eggplant.
• Turmeric and black pepper Paneer Masala. Bhindi do Pyaza (Indian stir-fried okra), Jasmine rice. Garlic naan.
• Spicy Kung Pao shrimp with steamed rice and sesame snap peas.
• Zucchini bread with fig preserves.

• White chicken chili.
• Spinach, mushroom, and avocado frittata. Focaccia.
• Grilled chicken breast topped with Pesto, Fresh Mozzarella, tomatoes, and Basil. Jasmine Rice. Roasted Broccolini with lemon and Parmesan.
• Pan seared Scallops with lemon-herb sauce over couscous. Roasted asparagus.
• Blackened Redfish. Red beans and rice.
• Portobello mushroom and Eggplant shawarma. Greek salad. Hummus and Tzatziki. Garlic naan
• Apple crisp.

• Chicken and wild rice soup.
• Spinach and mushroom quiche with Gruyere. Ham and potatoes. Focaccia.
• Five spice roasted chicken breast. Quinoa and sugar snap peas.
• Smoked beef tenderloin, roasted garlic mashed potatoes and bourbon glazed carrots.
• Shrimp Primavera pasta.
• Sesame crusted Ahi salad and sesame crusted shrimp salad. Honey soy vinaigrette.
• Blueberry muffins.