Chicken Piccata - Sautéed Boneless Breast with Lemon Caper Sauce

Chicken Marengo - Sautéed Boneless Breast with Mushroom, Peppers,
Tomatoes in a White Wine Sauce

Chicken Breast Brittany - Apple Almond Stuffed Chicken Breast
with Supreme Sauce

Chicken Galliano - Sautéed with Garlic, Onions, Mushrooms, Lemon,
Spinach, & Galliano Liquor, Finished with Chicken Stock & Butter &
Artichoke Pine Nut Garnish

Chicken Champagne - Sautéed Boneless Chicken Breast with
Champagne Cream Sauce

Chicken Asiago - Boneless Breast Stuffed with Spinach, Pine Nuts, Sun-
Dried Tomatoes, & Asiago Cheese. Sliced into Medallions, finished
With a Light Tomato Beurre Blanc

Chicken Wellington - Chicken with Spinach Duxelles, White Wine,
Cheddar Cheese & Wrapped in Puff Pastry

Prime Rib of Beef - 12oz Slow Roasted Served with Horseradish Cream Sauce
and Au Jus

Sliced Inside Round of Beef - Rolled & Topped with Chasseur Sauce

Sliced Roast Tenderloin of Beef - Served with Sauce Béarnaise

New York Strip Steak - 12 oz Char Grilled & Served with Maitre d’ Hotel
Butter

Twin Pork Chops Grant Style – Grilled & Topped with Garlic, White
Wine, Tomatoes, Mushrooms & Balsamic Vinegar

Roast Pork Loin - Served with Honey Dijon Sauce

Roast Pork Tenderloin - Served with Raspberry Vinaigrette & Sun-
Dried Cherry Relish

Baked Orange Roughy - Baked with Lemon Pepper, Served with Chive
Butter Sauce

Seafood Pasta - Baby Shrimp, Scallops, Crab, Tossed with Fettuccini &
Cardinal Sauce

Encrusted Swordfish - Breaded with Parmesan & Pan Seared with Lemon
Beurre Blanc.