| Seafood Entrees | |||
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Poached Salmon topped with Marinated Red Onion, Capers and Cucumber
Scales
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Champagne
Roasted or Grilled Salmon
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| Seared Salmon with Potato Puree and Peas in an Herbed Butter Sauce | |||
| Herb-coated Pan-seared Salmon with an Asparagus Beurre Blanc | |||
| Pan-seared Salmon with Fingerling Potatoes in a Pearl Onion-Carrot-Butter Cream Sauce | |||
| Sole Chablis | |||
| Sole Français | |||
| Sole Florentine | |||
| Sole stuffed with Crab Meat, Scallops and Lobster in a Sherried Lemon Butter Sauce | |||
| Pan-seared Sea bass with Leeks and Shitake Mushrooms in a Port Sauce | |||
| Pan-seared Sea Bass with a Champagne Vinaigrette on a Bed of Sautéed Spinach | |||
| Grilled Sea Bass with a Picholine Tomato and Olive Vinaigrette | |||
| Pan-seared Tuna topped with a Julienne of Vegetables and with a Ginger Vinaigrette | |||
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Seared
Tuna with Caponata and a Red Wine Sauce
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Grilled
Tuna with a Spicy Remoulade
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Grilled
Jerk-marinated Swordfish with a Grilled Pineapple Salsa
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Fricassee
of Pan-seared Sea Scallops
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| Pacific Rim Grilled Jumbo Shrimp | |||
| Baked Stuffed Shrimp | |||
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Shrimp Fra Diavolo
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| Grilled Lobster Tails with a Creamy Lime Cilantro Sauce | |||
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Meat Entrees |
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| Herb Roasted Tenderloin of Beef with Roasted Shallot Demi-Glace or a Horseradish Cream Sauce |  |
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| Spit-roasted or Charcoal-roasted Prime Rib with Caribbean Spices | |||
| Pan-seared Rib Eyes with Balsamic Vinegar and Rosemary | |||
| Montreal Seasoned Grilled Porterhouse or Sirloin Steaks | |||
| Grilled Veal Chops with Lemon Aromatic Herbs | |||
| Veal Marsala with Prosciutto di Parma and Wild Mushrooms | |||
| Veal Français | |||
| Veal Saltimbocca | |||
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Roasted
Veal Chop with Shitake Mushrooms and Goat Cheese Sauce
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Orange-Fennel
Osso Buco
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| Braised Pork Chops with Champagne Mustard and Poached Apples | |||
| Fennel and Garlic Crusted Pork Loin with a Quince and Apple Compote | |||
| Orange-Chili Barbecued Pork Ribs | |||
| Grilled Garlic-Rosemary-Balsamic Marinated Butterflied Leg of Lamb | |||
| Grilled Loin Lamb Chops with Garlic, Mint, Rosemary and Virgin Olive Oil | |||
| Braised Lamb Shanks | |||
| Roasted Leg of Lamb stuffed with Sweet Fennel Sausage, Spinach and Oven-roasted Tomatoes | |||
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Chicken
Entrees
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| Chicken Breast stuffed with Spinach, Fresh Ricotta and Mozzarella | |||
| Chicken Breast stuffed with Spinach, Sun-Dried Tomatoes and Gorgonzola with a Français Sauce | |||
| Chicken stuffed with Balsamic Roasted Red Onion, Hot Fennel Sausage and Fontina Cheese | |||
| Chicken Parmigiana | |||
| Baked Lemon Chicken | |||
| Chicken Français | |||
| Chicken Marsala with Prosciutto Di Parma and Wild Mushrooms | |||
| Tuscan Chicken with Oven-roasted Tomatoes, Shallots, Garlic, Artichokes & Olives | |||
| Grilled Chicken Breast with a Picholine and Tomato Vinaigrette | |||
| Orange-Chili Barbecued Chicken | |||
| Herb-coated Rotisserie Chicken | |||
| Maple, Java and Coriander crusted Cornish Hens | |||
| Chicken Legs with Roasted Shitake Mushrooms and Braised Endive | |||
| Chicken Legs pan-roasted with Pearl Onions and Asparagus | |||
| Vegetable
Accompaniments |
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