Beef Wellington
Beef Tenderloin wrapped in Leaf Spinach and Puff Pastry, served with a Perigourdine (Madeira Wine and Truffle) Sauce

Sliced Roast Sirloin of Beef
With Chanterelle Mushrooms and Sauce Bordelaise

Chilled Sliced Tenderloin of Beef
With Horseradish Cream and Black Peppercorn Sauce

Stuffed Pork Loin
With Cornbread, Leeks, and Spinach, laced with White Wine and Walnut Sauce

Honey Pork Dijonnaise
Sliced Medallions of Pork with Compound Honey Mustard Butter

Coq Au Vin
Braised Boneless Chicken Pieces in Red Wine with Mushrooms, Caramelized Pearl Onions, Salt Pork, Roasted Garlic and Toast Points

Chicken Crepes
Filled with Tender Pieces of Chicken and Morels with a Chardonnay Voluté Sauce

Sautéed Breast of Chicken
With Vermouth, Wild Mushrooms, and Lite Cream

Stuffed Breast of Free Range Duckling
With Old Fashioned Stuffing and Cumberland Sauce

Poached Norwegian Salmon
Stuffed with Leeks and served with a Mousseline Sauce

Seafood Newburg
Shrimp, Scallops, and Monk Fish, steeped in a Sherry Cream Sauce, served in a Vol-Au-Vent Pastry

Baked North Atlantic Salmon
Stuffed with Lump Crab and Scallop Mousse, topped with an Imperial Sauce