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