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Main Course Suggestions

Roasted Lamb Rib Eye, Crisp Potato-Eggplant Tart,

Swiss Chard, Red Wine Reduction


Herb Roasted Filet Mignon with Pinot Noir Sauce, Potatoes Galette and Medley of Vegetables


Roasted Sea Bass with Herbed Crust, Puréed Potatoes,

Sautéed Spinach, Baby Carrots


Cod with Buerre Blanc of Fine Herbs and Fennel, Puréed

Potatoes, Baby Beets, Sautéed Spinach


Halibut with Braised Fennel and Lemongrass Ginger Oil,

Puréed Potatoes, Medley of Summer Vegetables


Long Island Duck Breast with Blackberry Sauce, Wild and White

Rice Pilaf with Pine Nuts, Seasonal Vegetables


Roasted Baby Loin of Veal with Chantarelle Mushrooms, in a

Light Rosemary Sauce with Braised Endive, Haricots Vert,

Baby Carrots, Duchesse Potatoes


Roasted Red Snapper in Herb Crust with Black Trumpet Mushrooms, Winter Vegetables


Carved Moroccan Spiced Baby Lamb Chop in Merlot Sauce

with Currant Cous Cous


Rack of Venison with Sundried Strawberry Sauce, Potato Roll



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