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Served in a Demi Glaze with Truffles and Caramelized Shallots on a Bed of Spinach Mashed Potato |
Seared Sirloin Steak served on a bed of Spinach Mashed Potatoes, with a Cognac Mushroom Demi Glaze finished with Cream |
Lamb coated with a Mustard and Topped with Crusted Nuts and Parsley. Served on a Raspberry Balsamic Sauce on a bed of Spinach Mashed Potato |
Veal Chop on a base of Mashed Saffron Potato Vegetable mix with a Prosciutto, Sage and Marsala Wine Sauce
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Served with a Beurre Blanc Sauce with Asparagus, Tomato and Herbs |
Served with Warm Tomato, Artichoke, and Roasted Pepper Relish on a bed of Saffron and White Rice |
Served on a Peach Mango Risotto Cake topped with a Citron Compound Butter |
Chicken Breast in a Savory Demi Glaze with Morels Mushrooms and Truffles on a bed of Diced Vegetable and Potato |
Stuffed with Prosciutto, Spinach and Provolone, served with Creamy Tomato Pesto Sauce over Rice Pilaf
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Stuffed with Asparagus, topped with Hollandaise Sauce and Lump Crab Meat over Rice Pilaf
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Crisp Wrapped Pastry Filled with Braised Duck served with a Currant Demi Sauce on a Wild Rice Risotto Cake tied with Fried Leeks
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Eggplant, Zucchini, Yellow Squash, Portabella Mushrooms, and Fresh Tomato on a Vegetarian Polenta |
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