New York Strip Steak

Made with brandy blood orange demiglace.

Crab Stuffed Salmon

Mounted on a light provincial sauce.

New Zealand Rack of Lamb

Made in a rosemary juniper sauce

Seared Duck

Made with fig and cinnamon clove port reduction.

Braised Beef Short Ribs

Served with a rustic white bean provincial sauce.

Sage Pork Chop

Made with a soft raspberry pear compote.

Seared Elk

Served with our Kahlua demi.

Cranberry Chestnut Stuffed Goose

Seared and mounted with a pan reduction.

Peach Skate

A la fette favorite. skate wing lightly sauteed and finished in peach beurre blanc.

Roasted Pepper

Filled with couscous nuts and veggies.