- Roast pork loin with port wine-fig sauce
- Herbed rice pilaf with toasted almonds
- Warm carrot puree
- Beef or elk tenderloin with cabernet-beurre rouge sauce
- Roasted garlic mashed potatoes
- Steamed broccoli crowns
- Rosemary-black pepper biscuits
- Grilled Alaskan sockeye salmon with stone fruit salsa
- Quinoa pilaf
- Green bean and carrot matchstick sauté
- Spinach-feta phyllo strudel
- Sweet-sour red cabbage slaw with toasted pecans
- Green lentils with yellow bell pepper confetti
- Parmesan crusted chicken breasts
- Pumpkin risotto
- Plum tomato and fresh basil salsa cruda