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