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.