Meal 1: Pink peppercorn crusted beef tri-tip with a rosemary horseradish sauce. Served with sautéed green beans and roasted garlic mashed potato.
Meal 2: Spring chicken coq au vin with asparagus, artichoke hearts, peas, pea shoots and a white wine sauce. Served with buttered rigatoni and garnished with parsley.
Salad: Marinated chickpea salad with roasted red pepper, red onion, cherry tomatoes, feta cheese, fresh basil, and a Mediterranean dressing.