On the Side
Almond-Wild Rice Pilaf
Herbed long grain and wild rice teamed with golden raisins and toasted almonds.
Coconut-Scented Black Beans
Frijoles negros scented with coconut and served with a cilantro-lime crema.
Country Club Squash
Fresh yellow squash and onion teamed with herb-seasoned bread crumbs and American cheese.
Grilled Asparagus with Lemon
Tender asparagus spears, seasoned with preserved lemon olive oil and lightly grilled.
Mashed Potatoes Chantilly
Mashed potatoes seasoned with butter and Chantilly cream. (Mashed Potato Bar also available.)
Praline Sweet Potatoes
Southern-style sweet potatoes topped with brown sugar and pecans. (Sweet Potato Bar also available.)
Roasted Green Beans with Olive Tapenade
Whole oven-roasted haricots verts topped with a melange of olives, capers and herbs.
Roasted Rosemary Potatoes
Balsamic-scented potatoes roasted with fresh rosemary, red onion, sweet red peppers and topped with toasted pine nuts.
Southern-Style Baked Beans
Slow-cooked beans seasoned with bacon in a tangy brown sugar and tomato sauce.
Spinach and Artichoke Hearts
Nutmeg-laced spinach, artichoke hearts and water chestnuts baked with two cheeses.