Grilled breast served with mixed wild berry sauce.
Served with bordelaise sauce and mint jelly.
Tenderloin tips sautéed with mushrooms and shallots in a demi cream sauce served over fettucini.
Four jumbo shrimp with seafood stuffing and Newburg sauce.
Lobster, shrimp, and scallops, sautéed with garlic and spinach in a rosé tomato cream sauce over fettuccini.
Scallops, fish, mussels, shrimp, tomatoes, served with a saffron sauce over gnocchi.
Two baked stuffed shrimp and an 8 oz. filet mignon.
Baked salmon topped with a caramelized maple glaze.
Medallions sautéed with shallots, capers, lemon butter and white wine.
Tender veal, pounded, breaded and sautéed until golden brown.
Breaded, topped with marinara sauce and provolone cheese with fettuccini.
Stuffed with shaved ham and gruyère cheese.
Medallions sautéed in marsala wine sauce with fresh mushrooms and demi-glace.
Chicken breast encrusted with pecans and served with a raspberry sauce and fruit compote.