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Herb-roasted Beef Tenderloin -- with Bordelaise sauce served
with herb roasted new potatoes and a ragout of summer squash
Chicken Cordon Bleu -- with tasso ham and fontina cheese
served with a potato gratin and mustard cream sauce
Veal Parmesan -- with fettucine and marinara sauce
Kansas
City BBQ glazed Meatloaf -- with twice-baked potatoes and ratatouille
Pork Tenderloin -- stuffed with red pepper, spinach
and goat cheese served with sweet potatoes and braised red cabbage
Coq au Vin a la Bourguignonne -- Sauteed Chicken
in a red wine sauce with bacon, mushrooms, pearl onions served with roasted garlic potato puree
Herb-basted Chicken
Breast with Chasseur sauce -- served with glazed potatoes and a vegetable ragout
Curried Chicken -- with sauteed onions
and diced tomatoes served with coconut rice
Pan-seared Sea Scallops and Shrimp -- served with creamed corn and fresh
tomatoes
Honey, soy-glazed Salmon Filet -- with creamed leeks and mushrooms
Red Snapper Filet -- basted with
herbs and a lemon cream sauce served with roasted potatoes and a summer squash gratin
Pad Thai with Chicken and Shrimp
-- served with egg rolls and sweet red pepper dipping sauce
Crawfish Etouffee -- with fragrant basmati rice
Spinach
Vegetable Lasagna -- with marinara sauce and classic caesar salad
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