CHICKEN Chicken Marsala – classic dish with of chicken scallopini in a sauce of mushrooms, scallions
and marsala wine Roulade of Chicken with a butternut squash and sage filling served with natural juices Chicken ala Toscana –breast of chicken served with a wonderful balsamic vinegar sauce with
mushrooms, artichokes and tomatoes Dijonnaise Chicken –lemon pepper crusted breast served with english peas in a
dijon cream sauce Summer Chicken –european breast of chicken served with nicoise olives, preserved lemons
and tomato concassee
MEAT Grilled Hoisin Marinated Flank Steakserved with natural juices Tuscan Beef Bracciola with basil and parmesan cheese in a barolo demi-glace Herb Crusted Beef Tenderloinwith bordelaise sauce or béarnaise sauce Steak au Poivre –bistro steak pan-seared and served with brandy pepper cream sauce Skirt Steakwith grilled tomato salsa Veal Involtini –pounded and rolled with proscuitto, herbs and provolone in a port wine sauce Fennel Crusted Pork Loinfilled with caramelized onions and tomatoes with a rosemary au jus
SEAFOOD Atlantic Salmon –pan-seared and served with a champagne grape sauce Flounder Francaisein a lemon beurre blanc Island Grilled Red Snapperserved with warm ginger scallion vinaigrette Salmon Filet En Croute –salmon filet topped with artichoke hearts and roasted eggplant
wrapped in puff pastry and served with a lobster brandy sauce Molasses Rubbed Chilean Sea Basstopped with a pineapple-chipotle salsa Pan Seared Tilapia Filetwith shallots, black olives, capers and chopped tomatoes in a
white wine sauce Pisatachio Crusted Blue Nose Sea Basswith a roasted pepper and basil sauce
PASTA Artisan Boursin Cheese Ravioliwith lemon oregano sauce Duo of Three Cheese and Pumpkin Ravioliwith fall spiced veloute Penne Pasta Provencale –penne in a tomato basil and white wine sauce with artichokes,
capers, yellow pear tomatoes, and black olives Truffled Farfalle –bowties with crispy pancetta, wild mushrooms and parmesan shavings
in a truffle scented white wine cream sauce Orichette Aglio Olio –pasta tossed in a classic blend of toasted pine nuts, roasted garlic,
basil and olive oil then finished with grated reggiano cheese
OFFERINGS ON THE SIDE
VEGETABLE Tian Provencale –beautiful presentation of zucchini, eggplant and sliced tomatoes
layered over caramelized onions Green Bean and Carrot bundleswrapped in leeks Sautéed Broccoliwith onions and slivered almonds Roasted Vegetables –combination of seasonal vegetables roasted in extra virgin olive oil Blanched Green and White Asparagus
Citrus Candied Carrots with fennel
Roasted Honey-Glazed Turnips
RICE, POTATOES AND COUS COUS Herbed Wild Rice
Mushroom Risotto
Saffron Rice Pilaf
Gratin Dauphinois – classic casserole of potatoes and cheddar cheese
Buttered New Potatoes with fresh chives
Whipped Yukon Gold Potatoes
Potato au Gratin Provencale with sun-dried tomato pesto
Middle Eastern Cous Cous with cilantro and chick peas
