Soups

• Cream of Wild Mushrooms with Crusty Herb Crostini
• Italian Sausage and Rosemary with White Beans
• Lobster Bisque with Roasted Sweet Corn and Leeks
• New England Clam Chowder
• Cream of Watercress with Seared Sea Scallops
• Roasted Asian Duck & Noodle
• French Four Lily Soup with Gruyere Cheese and Croutons (leek, onion, shallots, and scallions)
• Cuban Black Bean with a Cilantro Sour Cream Garnish
• Cream of Asparagus with Roasted Red Pepper Coulis
• Roasted Butternut Squash with Black Thai Rice
• Vichyssoise with Bacon Crackles (chilled leek and potato)
• Fresh Summer Garden Gazpacho
• Chilled Fresh Strawberry and Cantaloupe Melon with Fresh Mint