Grilled Boneless Chicken Breast with Dijon Glaze and Tomato Balsamic Vinaigrette
Roast Boneless Half Long Island Duck with Green Peppercorn Natural or Macadamia Nut Honey Glaze
Poached Stuffed Filet of Sole with Salmon Herb Mousse or Spinach Mousse served with Lobster Cream Sauce
Pan Seared Tuna au Poivre - Citrus Vinaigrette
Filet Mignon Wellington with Mushroom Duxelle and Wild Mushroom Natural Sauce
Stuffed Loin of Veal with Pine Nuts Shiitake Mushrooms & Fresh Herbs
Prime Rib Steak with Garlic Butter