Lunch appetizers: Chicken tenders; spinach/artichoke dip with grilled flatbread.
Lunch entrées: Tenderloin tips with mushrooms; plank salmon; New York strip. All entrées are served with choice of white-cheddar mashed potatoes, seasoned fries, or wild rice pecan pilaf.
Dinner appetizers: Sesame calamari with wasabi cream; pancetta-wrapped shrimp with caper vinaigrette and marinated tomatoes; spinach/artichoke dip with grilled flatbread.
Dinner entrées: Rack of lamb; plank salmon; crab cakes with remoulade; petit filet. All entrées are served with choice of white-cheddar mashed potatoes, seasoned fries, or wild rice pecan pilaf.
Lunch and dinner desserts: Bourbon-pecan pie with vanilla ice cream and whipped cream; white-chocolate/raspberry cheesecake.
Lunch and dinner appetizers: Soup of the day; chicken spring rolls with smoked oyster sauce; mussels in white wine with tomatoes and herbs; fried goat cheese salad with beets, walnuts, and Guinness vinaigrette; grilled beef skewers.
Lunch and dinner entrées: Cumin-roasted chicken with sweet-potato/plantain mash and salsa verde; teriyaki-glazed salmon with jasmine rice and baby vegetables; butternut-squash-and-shitake risotto with sage.
Lunch and dinner desserts: Grilled banana with vanilla ice cream and rum caramel; chocolate mousse with hazelnut praline; mixed berry shortcake with candied lemon.
Lunch appetizers: Baby arugula salad with ricotta salata, green apples, pumpkin seeds, and cider vinaigrette; lobster bisque.
Lunch entrées: Chicken sandwich with mushrooms, provolone, and aioli on tomato focaccia; vegetable sandwich with grilled zucchini, yellow squash, tomatoes, mushrooms, and fontina cheese on tomato focaccia; meat ragu with tomato/red wine/cream sauce.
Lunch desserts: Chocolate/mascarpone torte; vanilla yogurt bavarian.
Dinner appetizers: Baby arugula salad with ricotta salata, green apples, pumpkin seeds, and cider vinaigrette; scallop carpaccio.
Dinner entrées: Roasted chicken agrodolce; salt-cod brandade-and-potato stew with a crab-stuffed piquillo pepper; braised beef short ribs.
Dinner desserts: Caramelized apple bavarian; white-chocolate/caramel-peanut tart.
Lunch appetizers: Soup of the day; mesclun salad; shrimp in garlic sauce.
Lunch entrées: Chicken Caesar salad; blackened tilapia; beef stroganoff; brick-oven pizza; avocado and crab salad.
Lunch desserts: Tres leches cake; creme caramel. Coffee is included.
Dinner appetizers: Soup of the day; spinach salad with hearts of palm and feta; calamari.
Dinner entrées: New York strip with creamy Cognac sauce; chicken scaloppini; blackened tilapia; pork chop; seafood paella.
Dinner desserts: Tres leches cake; banana-and-chocolate-mousse tart. Coffee is included.
Dinner appetizers: Panko-crusted shrimp cake with Yukon Gold potatoes; curried sweet-potato bisque; or red endive salad with walnuts.
Dinner entrées: Pan-roasted grouper with mascarpone grits; herb-roasted rack of lamb; chickpea burger with fingerling potato chips.
Dinner desserts: Warm poppyseed cake; hot chocolate with double-chocolate-chip cookie bites; butterscotch blondie with ginger sauce.
Lunch appetizers: Ensalada di campo; chicken soup.
Lunch entrées: Tortellini alla panna; orecchette con salsiccia di pepperoni.
Dinner appetizers: Endive salad; spinach salad.
Dinner entrées: Eggplant agnolotti; cavatelli with chicken; veal scalloppini; pan-seared grouper.
Lunch and dinner dessert: Pannoli