Hearts of palm, sherry tarragon dressing.
English cucumber chutney.
Rolled with ratatouille.
Layered with eggplant, feta bechemel.
Breast of chicken, sauteed with portabella, finished with chablis and cream.
Warm pancetta dressing.
Apple chutney.
With braised red cabbage, potato dumplings.
Gorgonzola cream.
Carmelized onions, croutons & brie.
With boursin, watercress, fried cappacolla, spiced tomato concasse.
Fig and capicolla garni.
Grape zinfandel coulis.
Carmelized pecan dressing.
Shaved pecorino, roasted garlic dressing, toasted pepperoni.
Pan seared with shallots, deglased with merlot and stilton.
Pan roasted with onions and prunes, bigarde sauce.
Baked witha spicy chili crumbling, citrus butter reduction.
Dipped in egg, lightly sauted with corn & cucumber relish, fresh lemon.
Sauteed flamed with cognac, sour cream & brouilly.
Escalopes saute with lobster, spring asparagus, vermouth and cream.
Layered with boursin and eggplant, rosemary tomato concasse.
Beef braised with a sausage & portabella farcie, plum tomatoes and polenta, sauce espagnol.