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Chicken Breast Stuffed with Goat Cheese and Sun-Dried Tomato Pesto
with herb-filled ravioli and marinated mixed vegetables. |
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Seared Wild Salmon Fillet with Shellfish Paella and Roasted Zucchini |
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Seared Sesame-Crusted Tuna Steak with Wilted Spinach, Bean Sprouts,
roasted potatoes with pesto oil and glazed cherry tomatoes. |
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Stuffed Jamaican Jerk Chicken Breast with Sauteed Calaloo,
mango salsa and braised black bean cakes. |
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Pork Tenderloin with Dried Cherry Compote with Corn Pudding and String Beans |
|
Slow-Roasted Duck Breast with Blackberry Port Glaze
with dried fruit couscous and crispy straw carrots. |
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Baked Salmon stuffed with Marscapone and Spinach and topped with
crispy cheese-breadcrumbs with lemon rice pilaf and oven-roasted corn and tomato. |
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Veal Cordon Bleu with Marsala Mushroom Sauce, Potato-Leek Cake,
and green beans almondine. |
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Rib Roast with Fresh -Thyme Mustard Jus, Sweet Potato Casserole
with praline topping and roasted zucchini. |
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Chicken Breast stuffed with Spinach, Pine Nuts, Provolone and Garlic
with roasted polenta and sweet peas. |
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Filet Mignon stuffed with Brie and Herbs with Potato-Butternut Squash Gratin
and roasted summer vegetables. |
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Hazelnut and Mustard-Seed Crusted Grouper with Spiced Rum Butter Sauce
with saffron-wild rice blend and green beans almondine. |
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Grilled Sirloin with Peppercorn Butter and Merlot Sauce with Potato-Leek Cake
and roasted summer vegetables. |
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Hazelnut-Crusted Rack of Lamb with Cherry Wine Sauce with New Potato Gratin
and honey-glazed carrots.
Additional $14.00 per person. |
|
Filet Mignon with Porcini, Bacon Sauce and Saffron-Buttered Lobster Tail
with lemon rice pilaf and spinach gratin.
Additional $16.00 per person. |
|
Filet Mignon with Bernaise Butter with Crab-Stuffed Jumbo Shrimp
with creamy scalloped potatoes and roasted zucchini.
Additional $14.00 per person. |
