Seafood

• Swordfish Steaks with Tomatoes & Capers
• Halibut with Mustard-Nut Crust
• Horseradish-Crusted Sea Bass Filets
• Orange & Ginger-Glazed Roasted Swordfish with a Carrot & Tarragon Vinaigrette
• Seared Ahi Tuna with Peppercorns, Black & White Sesame Seeds
• Chilean Sea Bass with Fresh Tomatoes, Capers & Pesto finished with White Wine
• Cajun Jambalaya
• Cold Poached Salmon with Cucmber Dill Sauce
• Pan-Seared Sea Scallops with Tomato Jam
• Scallops with Ginger-Lemongrass Beurre Noisette

   Poultry

• Pecan & Panko-Crusted Chicken Breasts
• Statler Chicken Breasts stuffed with Spinach, Parmesan Cheese & Artichoke Hearts
• Chicken Curry with Couscous
• Chicken Piccata served with Lemon & White Wine Caper Sauce
• Medallions of Chicken Breast Marsala with Wild Mushrooms
• Chicken Roulade with Fontina Cheese & Asparagus & Two Sauces
• Chicken Marbella with Apricots, Capers, Olives & Oregano
• Breast of Chicken Venus with Cremini Mushrooms, Red Bell Peppers, Artichoke Hearts & Broccoli