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| Filet
of salmon wrapped in pastry server with a Buerre Blanc Sauce. |
| |
| Coquilles
St. Jacques |
| Scallops
poached in a white wine. |
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| Sauteed
Chicken Forester |
| Chicken lightly sauteed
in brandy served with a spinach sauce. |
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| Stuffed
Chicken Duxell |
| Served with a smoked
gouda cheese sauce. |
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| Strawberry
Mediterranean Salad |
| Assorted berries
tossed with baby butter leafs and feta cheese. Served with a tangerine
vinaigrette. |
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| Greek
Salad Blend |
| Garden fresh greens
with feta, swiss, cheddar, grayour cheeses with tomato basil vinaigrette. |
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| Crab
Cake Nantue |
| Alaskan crab cake
finished with a lobster sauce. |
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| Stuffed
Quail Ratatouei |
| Breast of quail stuffed
with wild rice and shiitake mushrooms. |
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| Intermezzo |
| Pineapple, Peach
sorbet finished with peach liquor and raspberries. |
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| Twin
Touranados of Beef Champion |
| Sauteed beef tenderloins
finished with a Bordelaise and Bearnnaise sauce. |
| |
| Wild
Truffle Stuffed Lamb Chops Encroute |
| Roasted chops of
lamb wrapped in a puff pastry stuffed with truffles and mint, served with
a demi glaze sauce |
| |
| Tenderloin
Oscar |
| Filet Mignon topped
with asparagus tips and Dungenous Crab, served with a Bearnnaise Sauce. |
| |
| Chocolate Berry Parfait |
| Mocha Torte |