Appetizers
Baked Brie En Croûte
Boursin Cheese, Artichoke and Spinach Dip
Greek Stuffed Artichoke Bottoms
Beef Tenderloin Carpaccio
Blackened Shrimp Skewers
Sweet Sea Scallops Wrapped in Bacon
Entrées
Filet Mignon with Shallot Demi-Glace
Blackened Elk Chop with Creole Cream
Peppercorn Encrusted Pork Tenderloin
Seared Salmon with Lemon Burre Blanc
Chicken Oscar