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