~ Carvings ~

Five-Pepper and Rosemary Roasted Beef Tenderloin with Cabernet Sauce and Onion Rolls

Souvlakia Marinated, Round of Lamb with Red Wine, Garlic, Oregano and Thyme, Served with Tarragon-Caper Mayonnaise

North Country Black Forrest Ham with a Brandied /Dried-Fruit Chutney and Pumpernickel Rolls

Horseradish-Herb Crusted Ribeye of Steak with Gorgonzola Onions and Wild Mushroom Jus

Porter House Lamb Chop with Roasted Root Vegetables and Tomato-Garlic Jus

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~ Pasta ~

Ricotta Cavetelli with Grilled Vegetables, Sheep's Milk Feta, Balsamic and Herbs

Butternut Squash and Rosemary Lasagna with a White Cream Sauce

Rigatoni with Spicy Grilled Tomato Sauce, Gorgonzola and Sweet Red Peppers

Farfalle with Porcini Mushrooms, Sweet Sausage and Garlic-Thyme Cream Sauce

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~ Poultry ~

Cumin, Garlic and Lime Rubbed Turkey Breast with a
Orange-Cranberry-Apricot Conserve and Pumpkin Rolls

Thyme Crusted Chicken Breast with Preserved Ginger, Sauternes and Mustard Sauce

Braised Chicken Marbella with Olives, Prunes, White Wine and Garlic

Peking Duck with Root Vegetables, Red Wine, Caraway and Fresh Plum Tomatoes

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~ Seafood ~

Grilled Pacific Escolar with Soy-Ginger Burreblanc Pickled Ginger and Scallions

Potato-Thyme Crusted Salmon with Horseradish Cream Sauce and Marinated Red Onions

Seafood Pot Au Feu with Watercress, Sauternes, Puff Pastry Boxes and Tarragon Essence

Grilled Seabass with Fennel, Tomatoes, Green Herb Olives with a Warm Sherry Vinaigrette

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~ Hot Potatoes ~

Celeriac and Potato Cake with Scallions

Sweet Potato Pave

Herb Potato Dauphinoise

Mashed Potatoes: Classic, Roasted Garlic or Basil-Oil

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