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| Seafood Stuffed Red Peppers | ||||||||
| crab, shrimp, scallops and monkfish | ||||||||
| in a parmesan risotto, baked in a sweet red pepper | ||||||||
| w/ salad | ||||||||
| Pan Sauted Pork Schnitzel | ||||||||
| accented with a horseradish cream | ||||||||
| with garlic whipped potatoes and a fresh vegetable saute | ||||||||
| w/ salad | ||||||||
| Paillard of Chicken Breast | ||||||||
| rolled with cappacola, smoked mozzarella and fresh spinach | ||||||||
| highlighted with herb roasted tomatoes | ||||||||
| served over smashed spuds | ||||||||
| w/ salad | ||||||||
| Confit of Duck Tacos | ||||||||
| topped with a sesame ginger slaw | ||||||||
| served with a curried fried rice | ||||||||
| w/ salad | ||||||||
| pairs well with Layercake Shiraz | ||||||||
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