| SAMPLE ENTREES | ||||
| Roasted Quail with Crawfish and Andouille Stuffing
with Maple Spiked Demi Glace Pan Roasted Sea Bass with an Apple Brandy Cream Sauce Sesame Ahi Tuna with a Punzu Cucumber Sauce Baby Lamb Chops with Fresh Mint and a Coriander Dijon Glaze Chicken Skewers with a Cucumber Mint Aioli Medallions of Beef Tenderloin with a Smoked Shitake Demi Glace Seared Salmon with Red Wine Beurruge Grilled Pompano with Smoked Tomato and Herb Cream Sauce Pan Roasted Chicken Breast with a Dijon and Caper White Wine Sauce Sliced Beef Tenderloin with a Whiskey Peppercorn Sauce |
Rosemary Infused Lamb Roast with Blueberry Jam Grilled Swordfish with Creole Honey Mustard Glaze and Citrus Relish Seared Salmon with Red Chili, Cilantro, and Honey Glaze Beef Tenderloin Stuffed Chicken with Feta and Roasted Tomatoes Tuna Carpaccio with Wasabi Mayonnaise, Scallions, Lime, and Toasted Sesame Seeds Tortellini with White Wine Brown Butter and Fresh Herbs Grilled Salmon with Coconut Pistachio Cream Sauce Homemade Ravioli |
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