Fresh Mozzarella Salad with Heirloom Cherry Tomatoes, Parmesan Croutons, Shaved Red Onions tossed with a Basil Vinaigrette Chanterelle Pasta - Pan Roasted Local Chanterelle Mushrooms, Sweet Peas, Crispy Prosciutto tossed with a Rich Parmesan Cream SauceBlueberry Tarts with Fresh Whipped Cream

Watermelon and Feta Cheese Salad with Torn Mint, Sweet Red Wine Vinaigrette and Local Salad Greens Slow Smoked BBQ Pork Shoulder with Oven Baked Beans and Cole Slaw and Homemade BBQ SaucePeach Cobbler with Vanilla Ice Cream 

Classic Iceberg Wedge Salad with Bacon Lardons, Local Heirloom Cherry Tomatoes, Cracked Black Pepper, Blue Cheese and Homemade Ranch Dressing Cornmeal Crusted Flounder over Two Brooks Farm Rice Grits, Lady Pea Salad with Charred Citrus Butter Sauce Mini White Chocolate Bread Puddings with Creme Anglaise 

Classic Wedge Salad with Heirloom Cherry Tomatoes, Bacon Lardons, Red Onions, Blue Cheese Crumbles and Peppercorn Ranch Dressing NY Strip Steaks with Jumbo Sea Scallops over Truffled Mashed Potatoes, Thyme Roasted Carrots with Lemon Butter Sauce Pumpkin Creme Brûlée with Candied Pecans

Vegetable Tempura with Sweet Soy Dipping Sauce Shrimp Fried Rice - U10 Jumbo Shrimp over Vegetable Fried Rice with Homemade Pink SauceGreen Tea Ice Cream

Homemade Feta Stuffed Cheese Rolls with Sweet Tomato Dipping SauceLamb Gyros with Fresh Pita Bread and Homemade Tzatziki Sauce Fried Lokma - Sweet Yeast Biscuits Deep Fried and served with Honey and Powdered Sugar 

Fried Eggplant Caprese Salad with Homemade Tomato Sauce Chicken Paillard - Lemon Zest and Olive Oil Marinated Chicken Breast over Fresh Handmade Fettuccine Pasta tossed with a Light Parmesan Cream Sauce and Grilled Squash and Zucchini Creme Brûlée with Fresh Berries