Cold Poached Salmon:Whole Atlantic Salmon with Cucumber Dill Sauce

Salmon Velouté:Pan Seared Salmon Fillet With Plum Tomato, Caper and Dill Velouté

Yukon Salmon:Yukon Gold Potato Crusted Salmon Fillet With Spinach Puree

Salmon en Croute:Seasoned Salmon Fillet With Vegetable Duxelle Wrapped in Puff Pastry With Sauce Bechamel

Sole Florentine:Stuffed With Lobster, Spinach and Shallots Finished With Sauce Homard

Mahi-Mahi: Macadamia Nut Crusted Fillet With Pineapple Kiwi Salsa

Paella:Saffron Rice With Shrimp, Clams, Crawfish, Chicken, Chorizo and Vegetables

Chilean Sea Bass:Pan Seared Herb Crusted Fillet With Tapenade and Red Pepper Basil Coulis

Sesame Tuna:White Sesame Seed Crusted Steak With Mango Ginger Salsa

Swordfish Provencal:Herb Marinated Steak With a Roasted Red Pepper Pesto and Leeks

Baked Stuffed Shrimp:Jumbo Prawns With Crabmeat Tri-Pepper Stuffing and Lemon Beurre Blanc

Lemon Pepper Shrimp:Pan Sautéed With Chardonnay, Citrus Zest and Capers

Sautéed Shrimp Scampi:Pan Sautéed With Garlic HerbButter Sauce AndShallots

                                                         MEATS

Tournedo of Beef:Filet Medallion With Peppercorn Cognac Sauce Topped With Crème Fraiche & Chives

Filet Mignon:Pan Seared Medallion Served With Merlot Sauce and Roasted Portobello Cap

Beef Wellington: Filet of Beefand Foie Gras Duxelles Wrapped in Puff Pastry& Port Wine Demi-Glace

New York Sirloin:Pan Seared and Thick Sliced With Braised Onion Medley and Sauce Bordelaise

Beef Bourguignonne:Braised Filet Tips with Burgundy, Mushrooms & Shallots Served in Puff Pastry Timbale

Top Round of Lamb:Oven Roasted With Rosemary and Garlic Served With Pearl Onion Mint Aujus

Standing Rack of Lamb:Pan Seared With Dijon Bread Crumb & Herb Crust Served With Sauce Madeira

Stuffed Leg of Lamb:Spinach, Pinenuts, Roasted Pepper and Feta With Natural Aujus

Pork Loin:Molasses and Cider Glazed Served With Braised Napa Cabbage and Apple Chutney

Veal Milanese: Bread Crumb and Herb Encrusted Scaloppine of Veal With Plum Tomato,Fresh Mozzarella and Basil

Veal Marsala:Scaloppine of Veal With Shiitake Mushrooms, Pistachio Nuts, Shallots and Marsala Wine

Osso Buco:Braised Veal Shank With Tomato, Garlicand Parsley Gremolata Served With Pan Gravy

                                                           POULTRY

Chicken Française: Egg Battered Breast in a White Wine Lemon Caper Sauce

Chicken Florentine:Egg Battered Breast over Wilted Spinach and Artichoke Hearts in a White Wine Lemon Caper Sauce

Chicken Provencal:Fricassee Breast With Tomato, Garlic, SummerVegetables, Olives and Fresh Herbs

Chicken Pignoli: Pinenut Crusted Breast, Pan Seared and Topped With Roasted Red Pepper Coulis

Chicken Grand Marnier: Pan Seared Breast With Caramelized Orange and Ginger Finished With Grand Marnier

Chicken Dijon Tarragon:Pan Seared Breast With Dijon Mustard and Fresh Tarragon

Lemon Hoisin Chicken:Pan Seared Breast With Lemon Grass, Garlic, Shiitake Mushrooms and Sauce Hoisin

Chicken Fontina:Stuffed Breast With Spinach, Wild Mushrooms and Fontina Cheese in a Light Madeira Sauce

Chicken Mediterranean: Rosemary and Garlic Encrusted Breast With Sun-Dried Tomatoes and Cured Olives

Chicken Picatta:Pan Seared Breast w/Caramelized Shallots, Lemon, White Wine & Capers

Chicken Parmigiana:Breaded Breast With Plum Tomato Garlic Sauce, Fresh Mozzarella and Aged Parmesan

Chicken Marsala:Pan Seared Breast in a Wild Mushroom Marsala Wine Sauce

Chicken Santa Fe:Breast Dusted With Roasted Chiles, Lime and Cilantro Served With white Bean Salsa

Half Cornish Game Hens:Rosemary Crusted Hen over Wild Rice Apricot Stuffing

Vegetarian Dishes:

Summer Pasta: Bowties With Roasted Garden Vegetables, Garlic and Fresh Herbs

Garden Vegetable Lasagna

Risotto: Wild Mushrooms, Asparagus, Parmesan and Saffron