The Dinner Menu

Presented with vegetable and starch as noted here or as requested by the Client.

Beef (recommended cuts: tenderloin, strip loin, rib eye)

Tenderloin stuffed with spinach, mushrooms and herbs; baked in Romaine
Medallions in potato crust with beurre blanc
Medallions with wild mushrooms and peppers
....dressed with a sauce of gorgonzola and thyme
..........with bourbon sauce
..........with Cabernet reduction
..........with sauce Bordelaise

Pork (recommended cut: tenderloin, boneless loin)

Baked in milk and rosemary, dressed with a sauce of pan reduction
Stuffed with apples and walnuts, veiled with brandy sauce
....dressed with pancetta and sage
..........with sauce of mustard
..........with sauce of four peppercorns

Chicken (recommended cut: boeless breast)

Stuffed with herbed cheese and wild mushrooms, nested in puff pastry
Stuffed with sausage, currants, and fennel, veiled with Sauce Supreme
Baked with tomato and balsamic vinegar
Roasted with dried fruits and garam masala (spice blend), glazed with mango puree
Dressed with a sauce of orange and cranberry
Adorned with Armagnac-soaked prunes
Layered with prosciutto, sage and Fontina cheese, breaded, dressed with a fresh
Tomato sauce