Choice tender beef sliced thin, drizzled with a Dijon aioli and accented by a balsamic reduction. Complimented by arugula tossed lightly in olive oil and garnished with shaved parmesan and capers.

Pork tenderloin sautčed with Prosciutto ham and then topped with mozzarella cheese. Accented with a sage cream sauce. Served with rice pilaf and mixed vegtables.

Tender roasted duck, crisp field greens, fresh juicy pear, and walnuts finished with bleu cheese crumbles and a raspberry vinaigrette dressing.

Oak grilled swordfish served over rice pilaf and topped with garden-fresh tomato basil bruschetta, then lightly drizzled with a rich balsamic reduction.

Coffee liqueur infused lady fingers topped with a creamy mascarpone cheese and dusted with imported cocoa powder.