S O U P S - Billi Bi-Mussel and Cream Soup with Saffron - Butternut Squash Soup with Carmelized Apples and Calvados - Cream Coconut and Roasted Red Pepper Soup - Avgolemono - A Light Greek Chicken and Lemon Soup - Chilled Cantaloupe Soup - Crayfish Gumbo - Black Bean Soup with Cilantro-Corn Relish - New England Clam Chowder - Cheddar, Ale, and Onion Soup - Lobster Bisque     S A L A D S - Pear, Spinach and Toasted Pecan Salad with Vanilla-Balsamic Vinaigrette and Leg of Duck Confit - Hearts of Palm and Avacado Salad with Cherry Tomatoes and Honey Lime Vinaigrette - Seared Sea Scallop Salad over Mixed Greens with Julienne Carrots, Scallions, and Bell Peppers. Served with a Ginger-Sesame Vinaigrette - Greek Salad of Baby Spinach, Kalamata Olives, Tomato, Feta Cheese, and Lemon Balsamic Vinaigrette - Thai Green Papaya Salad with Carrots, Scallions and Jicama tossed in a Spicy Lime Dressing - Roasted Quail, Rose Petal, and Baby Field Green Salad with Rose-Madiera Vinagrette - Composed Salad of Fresh Mozzerella, Vine Ripened Tomatoes, Fresh Basil, and Spinach, with Lemon-Herb Vinaigrette - Mixed Green, Red Apple, and Gorgonzola Salad tossed with Cranberries and a Cider Vinaigrette - Salad of Romaine, Strawberries, and Candied Pecans Tossed in a Buttermilk-Poppy Seed Dressing - Grilled Peach, Spinach, Toasted Walnuts, and Manchego Cheese Drizzled with a Sherry-Tarragon Vinaigrette     A P P E T I Z E R S - Brie and Blackberries in Puff Pastry with Guajillo Drizzle - Venison Country Pate with Cumberland Sauce, Whole Grain Dijon, Cornichons, and Melba Toasts - Fresh Salmon Cakes over Fennel and Red Pepper Slaw with Apple-Horseradish Dipping Sauce - Fig and Stilton Gratin, White Grapes, Toasted Ciabbatta - Fallen Montrachet Souffle with Roasted Red Bell Pepper Coulis - Scallop Ceviche with Coconut, Avocado, and Citrus-Jicama Slaw     H O R S  D ' O E U R V E S - Citrus Cured Salmon Gravlax, Dill Creme Fraiche, Radish-Cucumber Salsa, on Buckwheat Blinis - Blackened Shrimp Cocktail with Sherry Cream Cocktail Sauce - Kalamata Olive Tapenade and Chevre on Hearts of Romaine Finished with Balsamic Vinegar and Olive Oil - Oysters on the Half Shell, Steamed or Raw, with three sauces - Champagne-Wasabi Mignonette, Gazpacho Sauce, White Cocktail Sauce - Tapas - Chorizo and Avocado Empanadas, Pear and Cabrales (blue cheese), Fresh Artichokes in Sherry Vinaigrette, Fried Spanish Cheeses with Shallot Herb Vinaigrette, Proscuitto and Fig     D E S S E R T S - Marsala Splashed Strawberries with a Light Mascarpone Cream - Fresh Orange and Cinnamon Basil with Muscat Sabayon - Traditional Country Blackberry Cobbler with Buttermilk Ice Cream - Sticky Date Pudding Cake with Whiskey Caramel, and Vanilla Bean Cream - Lemon Tart in a Graham Crust with Raspberry Coulis - Chocolate Cheesecake with Hazelnut and Mint - Rhubarb Crisp with Whipped Orange Creme Fraiche - Black Currant Creme Brulees with Shortbread Cookies - Porto Blanco Poached D'Anjou Pear with Homemade Ricotta and Brandied Simple Syrup     S E A F O O D - Pecan Encrusted Rainbow Trout Nantua (Crayfish Cream Sauce), Wild Rice and Haricot Verts - Pan Seared Salmon Fillet with Brazillian Citrus Spice Rub, Chive Mashed Boniatos, Lime Sauteed Spinach - West Virginia Raised Rainbow Trout Baked on a Cedar Plank with Apricot Basmati Rice, and Arugula Tangle - Fillet of Salmon Baked En Croute with a Juniper-Currant Compote, atop an Anjou Pear and Arugula Tangle with Lemon-Herb Gastrique - Blackened Catfish with Red Beans, Corn Pone, and Wilted Greens - Pistachio Dusted Salmon Fillet with an Orange-Vermouth Buerre Blanc, Fennel Basmati, and a Bouquet of Fresh Sauteed Julienne Vegetables - Grilled Ahi Tuna with Tomato-Caper Sauce, Lemon Basmati Rice, and Grilled Asparagus - Sesame Seared Ahi Tuna with Soy-Basil Pan Sauce, Fragrant Jasmine Rice, and Gingered Carrot Ribbons - Lemon Seared Rockfish over Eggplant Puree with Green Olive and Oregano Vinagrette - Sauteed Halibut with a Ragout of Artichoke Hears, Spinach, Capers, Tomatoes, in a Citrus-Herb Broth - Herb Seared Red Snapper with Mango Coulis, Coconut Jasmine Rice, Honeyed Snow Peas - Roasted Corn and Shellfish Risotto with Roasted Red Pepper, Scallion, and Fresh Herbs - Shrimp Alfredo over Linguini with Fresh Basil, Tomato Concase, and Parmesan Cheese     P O U L T R Y - Oven Roasted Statler Breast of Chicken Stuffed with Caramelized Shallots and served with a Port-Cranberry Reduction Sauce - Seared Duck Breast with Ginger-Orange Gastrique, Jamine Rice, Sesame Seared Spinach - Pheasant with Smoked Gouda Polenta, and Wild Mushroom Saute - Capon Breast with Rosemary and Fois Gras, Fresh Asparagus, and Yukon Gold Potatoes - Oven Roasted Duckling with Elderberry Reduction, White Sweet Potatoes, and Wilted Rainbow Chard - Artichoke Chicken Breast Roulade with Lemon Caper Cream, Tourned Potatoes, Fresh Broccolini     B E E F - Filet of Beef Tenderloin with Gorgonzola Compound Butter, Roasted Garlic Crushed Redskin Potatoes, Fresh Seasonal Vegetable - New York Strip Au Poivre with Truffle Cream Sauce, Savory Portabella and Rosemary Bread Pudding, Julienne Zucchini - Filet of Beef Tenderloin with Marchand de Vin Compound Butter, Parisian Potatoes, Acorn Squash - Churrasco ~ Flank Steak marinated in an Argentinian Garlic and Herb Vinaigrette, served with Stewed Black Beans and Rice - Surf and Turf ~ Grilled Petit Filet Mignon and Seared Rainbow Trout Fillet with Lobster Buerre Blanc, Chive Mashed Boniatos, and Grilled Asparagus     L A M B - Roasted Rack of Lamb with Mint Chimichurri, Mint Pesto, or Fresh Mint Salsa Verde - Moroccan Lamb Pastilla with Preserved Lemon and Green Olive Couscous - Whole Grain Dijon Encrusted Rack of Lamb with Rosemary-Scented Cabernet DemiGlace     P O R K - Ancho and Cinnamon Rubbed Pork Tenderloin, Apricot Chutney, served with Coriander Boniatos, and Sauteed Greens - Pork Rib Chop with Roasted Chestnut and Chorizo Stuffing a Maple-Cider Glaze Demi Glace - Roasted Pork Tenderloin with Sage Pan Jus and Pumpkin-Rhubarb Hash     W E S T   V I R G I N I A   W I L D   G A M E - Wild Boar Osso Bucco, Crushed Potatoes Gremolata, Haricot Verts - Bacon Wrapped Venison Tenderloin with Green Peppercorn and Merlot Demi-Glace, Oven Roasted Rosemary Yukon Gold Potatoes, Winter Squash - Venison Loin with Chocolate-Infused Merlot Demi-Glace, Wilted Greens, Pine Nuts, Cloth Dumpling - Braised Rabbit with Savory Apple Turnover, Wilted Chard, Mustard Seed Glace     V E G E T A R I A N - Fresh Seafood or Vegetarian PadThai-Rice Noodles, Vegetable, Scallions, and Fresh Basil Tossed in a Spicy Peanut Sauce - Thai Vegetarian Masaman Curry with Coconut Rice - Tagliatelle Pasta with Roasted Eggplant, Tomatoes, and Spinach in a Light Ricotta Cream Sauce - Mediterranean Vegetarian Risotto with Artichoke Hears, Kalamata Olives, Roasted Tomatoes, Fresh Spinach, Oregano, and Grated Parmesan