Mediterranean Beef and Shrimp Duowith red wine demi glace grilled filet of beef
topped with grilled shrimp and goat cheese Vegetable and Potato Tournes Three Pepper Crusted Beef Tenderloinserved with a bordelaise sauce Roasted Fingerling Potatoes Blanched Asparagus Herb Crusted Rack of Lambwith rosemary dijon au jus Potato au Gratin Tian Provencale Roasted Herbed Veal Roastserved with a pear and onion compote and natural juices Cranberry and Herb Wild Rice Caramelized Seasonal Vegetables Veal Chop Milaneseover herb salad with parmesan cheese shavings
and a balsamic vinegar glaze Tuscany Muscovy Duckpan seared breast with roasted garlic and barolo demi glace Toasted Pine Nut Risotto Sautéed Artichokes, Tomatoes, and Olives
FISH
Sole Roulade –steamed sole filet filled with shrimp mousse in a fennel sauce Traditional Rice Pilaf Stuffed Tomato Nicoise Halibut “Chez Panisse” –seared and served with sauce shallots, black olives, tomatoes
and white wine sauce Roasted Garlic Whipped Potatoes Sautéed Baby Spinach Chilean Sea Bass with Grilled Pineapple in a red curry and purple basil sauce Jasmine Rice Stir Fry Vegetables
CHICKEN
Pan-Seared European Chicken Breastserved with stewed tomato and pancetta Grilled Vegetables Polenta Cake Chicken Roulade with Butternut Squash and Sage served with natural juices Whipped Sweet Potatoes Green Beans Almandine Chicken Valencianabreast of chicken served over roasted eggplant, tomato, peas
and chorizo sausage in a white wine and lemon sauce Saffron Rice Pilaf
MEAT