ENTREES
Hazlenut crusted Chicken Croquettes
Chicken "Bolognese"
(Proscuitto & Fontina cheese over breast meat in a creamy sherry sauce)
Chicken "Francaise"
(Egg batter dipped breast meat in a lemon sauce)
Chicken "Grandmere"
(Breast meat with bacon & mushrooms in a rich brown sauce)
Spice rubbed Cornish Hens
Chicken "Chasseur"
(Breast meat in a mushroom sauce flavored with cognac)
Duck Breast with Tart Cherry sauce
Duck Breast with Orange Madeira sauce
Osso Bucco
(Veal leg chops braised in a savory white wine sauce)
Braised Veal breast with parmesan pine-nut stuffing
Pork chops a la “Normande”
(Apples & brandy flavor the cream sauce)
Pork chop braised in red wine with dried fruits
Pork Tenderloin with onion-fennel cream sauce
Pork Tenderloin with cranberry-thyme sauce
Steak with mushroom & roasted-garlic whiskey sauce
Beef “Bourguignon”
(Red wine sauce flavored with mushrooms & bacon)
Beef Wellington (Tender steak with mushrooms wrapped in puff pastry)
Flank Steak with Dijon-beer sauce
Salmon with cranberry-thyme crust
Seafood Lasagna
Gratin of Scallops
Stuffed Flounder with a sauce of leeks & tomatoes
Flounder wrapped in swisschard
