Seared shrimp sauteed with roasted onions in balsamic reduction, served with quinoa polenta

Pears, goat cheese spread and pecans on crustini bread

Seared duck breast topped with an orange bigarade sauce, served with spinach and whipped sweet potato

8 oz black angus filet mignon and 5 oz lobster tail served with bakd potato and vegetables

Braised short ribs of beef topped with balsamic demi glaze sauce, served with mashed potatoes

Pork osso bucco served with risotto

Rolled with pancetta, sage and rosemary, served with gravy, mashed sweet potato, vegetables and cranberry sauce

Chicken breast coated with light egg batter topped with fresh and smoked mozzarella in a lemon sauce with tomatoes, served with whipped potatoes

Pan seared halibut with miso-ginger sauce, served with vegetables and roasted potatoes

Sauteed chicken breast encrusted with parmesan cheese with a touch of cream sauce served with asparagus and risotto

Caramelized New Zealand rack of lamb served with roasted potatoes, and scented arugula

Pecan crusted salmon topped with mango sauce, served with sauteed spinach and roasted potatoes

Lobster Ravioli with sauteed spinach in lobster cream sauce