Entrees

Pork
Pistachio and Dijon Crusted Pork Loin over Red Wine Braised Cabbage
Center-Cut Pork Chops in a Dijon-Buttermilk Marinade with Warm Apple-Cranberry Sauce
Roasted Pork Loin with a Garlic-Rosemary Pan Sauce

Beef
Grilled Tri Tip with a Mushroom Demi Glaze
Beef Tenderloin rubbed with Rosemary, Fleur de Sel and Extra Virgin Olive Oil
Beef Short Ribs braised in Chardonnay with Mushrooms and Onions
Filet Mignon stuffed with Bleu Cheese, covered with Porcini Mushrooms in a Whiskey Demi-Glace
Carved Prime Rib with a Spicy Horseradish Créme
Balsamic Marinated Skirt Steak with Warm Golden-Balsamic Molasses Vinaigrette

Poultry
Grilled Chicken Breast in a Lemon, Garlic and White Wine Marinade
Coq au Vin - Wine Braised Chicken Breast with Bacon, Mushrooms and Onions
Chicken Saltimboca stuffed with Proscuitto and Melted Gruyere Cheese in a Marsala Wine Sauce
Turkey Breast Roulade stuffed with Dried Cranberries, Goat Cheese, Proscuitto and Sage with a Pinot Noir Sage Pan Reduction

Seafood
Grilled Salmon with a Lemon-Caper Pan Reduction
Grilled Halibut with Pomegranate Beurre Blanc
Petrale Sole with Tangerine Cream
Sesame Seared Ahi tuna with Wasabi Crema and Miso Vinaigrette

Pasta
Roasted Seasonal Vegetable Lasagna
Farfalle Pasta with Sun Dried Tomatoes, Artichoke Hearts and Wild Mushrooms in a Parmesan Cream Sauce
Penne Pasta with Fresh Tomatoes, Garlic and Basil in a White Wine Sauce