Assignments

Duck confit, brie and Asiago cheese and red onion marmalade

Two jumbo shrimp stuffed with chorizo and served with cilantro salsa

With Picante Mayonnaise

Watercress and baby greens with roasted shallot vinaigrette and toasted pine nuts

Scallops, blue crabmeat, black mussels, shrimp and salmon sautéed in puttanesca sauce

Sautéed veal layered with Parma ham and fontina cheese over pasta tossed with tomato basil sauce with vegetable du jour

Swordfish steak with sun dried tomato, pine nut butter served with gorgonzola polenta and vegetable du jour

Asian marinated duck breast served over mango, port wine reduction, grit souffle and vegetable du jour

Dijon coated lamb chops with mint pesto, roasted Yukon Gold potatoes and vegetables du jour

Southwestern rubbed venison medallions served with dried fruit black quinoa and vegetable du jour

Beef Medallions with a Mushroom Brandy Cream Sauce with roasted Yukon Gold Potatoes and Vegetable du jour