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Roasted Beets tossed in a Light Vinaigrette, Topped with Micro Greens, Orange Zest and Pistachios
Roast Tenderloin of Beef in a Tri Color Peppercorn Crust with Cabernet and Porcini Mushroom Essence Demi-Glace
Coq au Vin served on a bed of Creamy Parmesan Polenta
Fennel Scented Roasted Winter Potatoes
Broccoli Rabe with Horseradish Butter
Chocolate Cake with Chocolate Raspberry Mousse Filling
and Chocolate Ganache Frosting |
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