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.