A La Carte Plated Menu

Grilled chicken breast with a gochujang glaze, served with jasmine rice infused with curry powder and a side of steamed edamame with miso dressing

Beef tenderloin with Door County cherry sauce, creamy garlic polenta, and roasted asparagus with pine nuts and Pecorino Romano

Sautéed shrimp with chili-lime cilantro crema, Szechuan-style rice noodles with leek, and a carrot salad with sesame seeds

Braised pork carnitas with a spicy Mongolian sauce, jalapeño buttermilk cornbread, and bacon honey-glazed carrots

Jerk-style ghost pepper glazed salmon, white wine mushroom risotto, and sautéed spinach with feta cheese

Layers of lasagna noodles with chicken tinga (guajillo chile, chile de arbol), queso fresco and mozzarella, baked with a side of garlic cumin focaccia

Authentic stir-fry with chicken or shrimp, rice noodles, egg, carrot, onion, ginger, and a peanut sauce drizzle, served with a lime wedge

Grilled ribeye with peppery steakhouse sauce, creamy mashed potatoes with chives, and garlic lemon broccolini

Roasted duck breast with jalapeño jam, quinoa stuffed mini bell peppers with cashews, and an arugula lemon vinaigrette salad

Seared lamb with tzatziki, toasted baguette slices with tapenade, and a fresh arugula salad with goat cheese

Marinated chicken breast with a Thai-inspired lemongrass glaze, served with jasmine rice cooked in coconut milk and tender bok choy with garlic and sesame oil

Pan-seared salmon with a citrus-dill sauce, creamy saffron-infused risotto, and chargrilled zucchini with herb butter

Slow-braised pork shoulder with a smoky chipotle sauce, golden polenta cakes, and crispy Brussels sprouts with bacon bits

Tender beef with a red wine reduction, silky garlic mashed potatoes, and roasted asparagus with Parmesan shavings

Succulent shrimp in a spiced Indian curry sauce, fluffy basmati rice, and spinach sautéed with cumin and tomatoes

Breaded chicken breast topped with marinara and melted mozzarella, served with spaghetti tossed in olive oil and a side of garlic bread

Layers of eggplant, zucchini, and lentils in a béchamel sauce, baked with a side of couscous and roasted red peppers

Spiced lamb kofta skewers with a yogurt-mint sauce, quinoa tabbouleh with parsley and lemon, and grilled eggplant slices

Slow-cooked duck leg with a honey-orange glaze, aromatic wild rice pilaf with cranberries, and glazed carrots with thyme

Filipino-style pork adobo with soy-vinegar sauce, sticky rice, and green beans sautéed with garlic and almonds

Elk steak (market availability on cut), creamy parsnip puree, roasted carrots in maple bacon glaze

Sesame seed encrusted pork tenderloin, blueberry gastrique, honey glazed carrots

Market availability for fish, enoki and shiitake mushrooms, pepper sauce, topped with fresh scallion

Handmade Asian-style noodles tossed in a spicy brown sriracha sauce with carrots and snow peas (your choice of Chicken, Steak, or Shrimp)

Seared chicken breast with lemon caper sauce, purple cauliflower, and homemade linguine pasta

Braised short rib with rich red wine sauce, fresh pappardelle, and homemade ricotta

Turkey breast marinated with Moroccan harissa, served with cinnamon-spiced sweet potato mash and roasted cauliflower with tahini drizzle

Pan-seared scallops with a lemon-butter sauce, creamy orzo risotto with Parmesan, and kale sautéed with garlic and chili flakes

Mahi-mahi with a jerk seasoning rub, cilantro-lime rice, and a medley of bell peppers with fresh mango salsa

Authentic Spanish paella with artichokes, peas, and saffron, featuring a mix of bell peppers and tomatoes, served with a side of garlic aioli bread

Marinated chicken shawarma with tahini sauce, fluffy couscous with raisins, and grilled zucchini with sumac seasoning

Cod steamed in parchment with white wine, herbs, and lemon, paired with herbed quinoa and roasted asparagus spears

Pan-seared elk steak with a bourbon blackberry reduction, rosemary-infused roasted potatoes, and crisp green beans with almonds

Sliced beef with a hoisin-ginger sauce, fluffy jasmine rice, and stir-fried snap peas with water chestnuts

Crispy duck breast with an orange-honey glaze, nutty farro with cranberries, and roasted beets with goat cheese crumbles

Creamy prawn risotto with saffron and Parmesan, served with a fresh arugula salad tossed in balsamic vinaigrette

Slow-braised lamb shank in a rosemary demi-glace, smooth mashed parsnips, and honey-glazed carrots

Grilled tofu with a soy-ginger teriyaki glaze, sticky rice, and broccoli stir-fried with sesame seeds

Chicken breast in a rich Mexican mole sauce with chocolate and chilies, served with warm corn tortillas and seasoned black beans