Steak tenderloin- Seared and roasted with fresh herbs and spices.
Baked salmon with a lemon-tarragon creme sauce and toasted pistachio dust.
Whole roasted trout with capers and dill.
Roasted Chicken with carrot-chive butter, thyme, garlic and rosemary.
Peppercorn crusted steak- Selection of cut with a toasted peppercorn crust.
Pork tenderloin medallions with and apple chutney.
Confit potatoes, Asparagus with a chevre butter sauce, Red wine-braised carrots, Roasted red potatoes with basil and dill, Seasonal vegetable medley, Seared Broccolini with citrus and parmesan, Quinoa and kale tabbouleh, Orzo with a smoked tomato cream sauce,Potatoes Au-Gratin