grilled and served with wild mushroom risotto, sautéed asparagus tips, and red wine reduction bordelaise
sliced and served with basil infused mashed potatoes, sautéed vegetable medley, and topped with a green peppercorn brandy cream sauce
pan seared tenderloin wrapped in puff pastry and a mushroom duxelle served with asparagus tips and a shallot demi glace
well seasoned and cooked perfectly, served with candied glaced yams and sautéed green beans with a Jack Daniels bourbon glace
accompanied by herb roasted new potatoes, oven carmelized eggplant ratatoulli and roasted garlic au jus
accompanied by blended white and wild rice pilaf,
steamed broccoli polonaise, mint au jus
Pan seared with red, white, and gold, potatoes,
tangy glazed carrots, glace de viande
Braised veal shanks with red wine, mirepoix, and tomatoes,
served with steamed rice
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sautéed pallards of chicken with Italian ham, smoked mozzarella, served over spinach risotto, with a white wine sauce
roasted served with morel mushrooms, buttered baby carrots and potato gratin, tarragon pan drippings
stuffed with granny smith apples, sliced and dried cranberries, served with carrots, red and yellow peppers, zucchini and squash, sherry wine sauce
lobster tails, onion, celery, cracker crumbs, served with flame roast red peppers and onions, red skin potatoes, and a
sweet vermouth cream sauce
stuffed with wild rice, served with a roasted vegetable medley,
and sauce chasseur
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tossed with pesto cream sauce and topped with grated Parmesan cheese and oven roasted tomatoes
tossed with artichokes, caramelized onions, and fresh plum tomatoes, calamata olives in a garlic herb and olive oil sauce
sautéed in shallot cream sauce, garnished with chives
and roasted red peppers
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grilled and served with a lemon dill sauce, spring vegetable medley,
and spinach orzo pilaf
topped with maple Dijon glace, served with a festive vegetable, and horseradish whipped potatoes
topped tamarind ginger glace, served with jasmine rice,
carrots and tri-colored peppers
stuffed with lump meat crab stuffing, wild mushroom and tomato risotto,
garlic and lemon beurre blanc
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