with a Beer Cheese Dipping Sauce

with a Lemon Aioli

with Candied Walnuts, Gorgonzola Cheese, Roasted Pears, Crispy Pancetta with a Cranberry Balsamic Vinaigrette

with a Smoked Gouda Alfredo

with Braised Calamari, Kalamata Olives, Toasted Breadcrumbs with Spicy Marinara

with Creamy Polenta, Grilled Asparagus, with a Bacon, Gorgonzola Cheese and Tomato Marmalade

with Herbed Drawn Butter, Mashed Potatoes and Garlic Green Beans

with a Horseradish Demi-Glaze, Sautéed House Vegetables and Mashed Potatoes

with an Arugula Pesto Cream Sauce, over Basmati Rice and Brussels Sprouts

over Parmesan Risotto with Wild Mushrooms and Balsamic Reduction

with Herbed Goat Cheese and Wild Mushrooms, served over a Creamy Polenta with a Roasted Red Bell Pepper Cream Sauce

with a Vegetable Cous Cous and a Sun-Dried Tomato Compound Butter