Grilled Venison Loin Chops
accented with a fresh herb puree
served with a french white bean and vegetable cassoulet
w/ salad
Pan Seared Pork Schnitzel
highlighed with a horseradish cream sauce
served with au gratin potatoes and a fresh vegetable saute
w/ salad
Shrimp and Mussel Vol au Vent Provencal
served in a golden puff pastry cup with a saute of mushrooms,
onion, tomatoes and spinach in a scampi butter sauce
w/ salad
Chicken Breast Roulade with a Paprikash Sauce
stuffed with chorizo ,white cheddar and roasted peppers and onions
served with garlic mashed potatoes and a fresh vegetable saute
w/ salad
Pan Seared Duck Breast
topped with a black grape and fig confit
on a crispy polenta cake, finished with a port wine reduction
w/ salad
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