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- Tuscan Pork Loin with Fig Salsa
- Medallions of Pork Tenderloin with Apricot Rum Sauce
- Veal Roulade stuffed with Sundried Tomatoes, Fresh Mozzarella & Arugula
- Veal Chops with Roasted Shallots & Grape Tomatoes
- Honey-Glazed Rack of Lamb
- Rack of Lamb stuffed with Parsley & Bread Crumbs served with Red Currant Mint Sauce
- Beef Burgundy with Carrots & Mushrooms in a Rich Beef Mushroom Sauce
- Beef Wellington with Duxelle or Fois Gras with Demi-glaze
- Marinated & Grilled Filet of Beef with Horseradish Cream or Béarnaise Sauce with Mushroom Demi-glaze
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