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Grilled Lamb Chops with rosemary oil, roasted shallots and Israeli cous- cous with mint and tomatoes

Seared beef tenderloin with a red wine demi-glaze sauce served with whipped potatoes and sautéed asparagus bundles

Beef Stroganoff served with whipped potatoes and sautéed French green beans

Seared rosemary beef tenderloin drizzled with a reduction of Balsamic Vinegar from Modena, accompanied with roasted rosemary potatoes, roasted shallots and zucchini

Seared pork loin medallions stuffed with prunes and apples, served with Bourbon demi-glaze sauce and accompanied with creamy polenta and sautéed snow peas

Seared pork tenderloin with red pepper jelly glaze, sweet potato fries and roasted yellow and orange peppers and tomatoes

Ricotta and spinach stuffed chicken breasts with pesto sauce served with whipped potatoes finished with Taleggio cheese

Caramelized chicken with pineapple chutney and honey roasted peanuts served over cous-cous and roasted butternut squash

Pekin style duck breasts with prune sauce served with vegetable egg rolls and Basmati rice

Caramelized duck breasts with a blood orange and guava sauce accompanied with yucca croquettes and sautéed endives and bock choy, garnished with a caramelized blood orange slice