Stuffed Red Peppersangus chuck, rice and aged provolone
on a mornay sauce with a red pepper coulis
salad
Choice Center Cut Filet Mignon
accented with a rosemary roasted pepper pesto
served with garlic whipped potatoes and a fresh vegetable saute
salad
Braised Breast of White Pekin Duck
served on demi glaze with a crostini crispy polenta stack
topped with a shitake mushroom confit
salad
Chicken Paprikash
braised chicken breast in a hungarian cream sauce
served on homemade spaetzle with a fresh vegetable saute
salad
No comments:
Post a Comment