Cold Poached Salmon : Whole Atlantic Salmon with Cucumber Dill Sauce

Salmon Velouté : Pan Seared Salmon Fillet With Plum Tomato, Caper and Dill Velouté

Yukon Salmon : Yukon Gold Potato Crusted Salmon Fillet With Spinach Puree

Salmon en Croute : Seasoned Salmon Fillet With Vegetable Duxelle Wrapped in Puff Pastry With Sauce Bechamel

Sole Florentine : Stuffed With Lobster, Spinach and Shallots Finished With Sauce Homard

Mahi-Mahi : Macadamia Nut Crusted Fillet With Pineapple Kiwi Salsa

Paella : Saffron Rice With Shrimp, Clams, Crawfish, Chicken, Chorizo and Vegetables

Chilean Sea Bass : Pan Seared Herb Crusted Fillet With Tapenade and Red Pepper Basil Coulis

Sesame Tuna : White Sesame Seed Crusted Steak With Mango Ginger Salsa

Swordfish Provencal : Herb Marinated Steak With a Roasted Red Pepper Pesto and Leeks

Baked Stuffed Shrimp : Jumbo Prawns With Crabmeat Tri-Pepper Stuffing and Lemon Beurre Blanc

Lemon Pepper Shrimp : Pan Sautéed With Chardonnay, Citrus Zest and Capers

Sautéed Shrimp Scampi : Pan Sautéed With Garlic HerbButter Sauce AndShallots

Tournedo of Beef : Filet Medallion With Peppercorn Cognac Sauce Topped With Crème Fraiche & Chives

Filet Mignon : Pan Seared Medallion Served With Merlot Sauce and Roasted Portobello Cap

Beef Wellington : Filet of Beefand Foie Gras Duxelles Wrapped in Puff Pastry& Port Wine Demi-Glace

New York Sirloin : Pan Seared and Thick Sliced With Braised Onion Medley and Sauce Bordelaise

Beef Bourguignonne : Braised Filet Tips with Burgundy, Mushrooms & Shallots Served in Puff Pastry Timbale

Top Round of Lamb : Oven Roasted With Rosemary and Garlic Served With Pearl Onion Mint Aujus

Standing Rack of Lamb : Pan Seared With Dijon Bread Crumb & Herb Crust Served With Sauce Madeira

Stuffed Leg of Lamb : Spinach, Pinenuts, Roasted Pepper and Feta With Natural Aujus

Pork Loin:Molasses and Cider Glazed Served With Braised Napa Cabbage and Apple Chutney

Veal Milanese: Bread Crumb and Herb Encrusted Scaloppine of Veal With Plum Tomato,Fresh Mozzarella and Basil

Veal Marsala:Scaloppine of Veal With Shiitake Mushrooms, Pistachio Nuts, Shallots and Marsala Wine

Osso Buco:Braised Veal Shank With Tomato, Garlicand Parsley Gremolata Served With Pan Gravy

Chicken Française : Egg Battered Breast in a White Wine Lemon Caper Sauce

Chicken Florentine : Egg Battered Breast over Wilted Spinach and Artichoke Hearts in a White Wine Lemon Caper Sauce

Chicken Provencal : Fricassee Breast With Tomato, Garlic, SummerVegetables, Olives and Fresh Herbs

Chicken Pignoli : Pinenut Crusted Breast, Pan Seared and Topped With Roasted Red Pepper Coulis

Chicken Grand Marnier : Pan Seared Breast With Caramelized Orange and Ginger Finished With Grand Marnier

Chicken Dijon Tarragon : Pan Seared Breast With Dijon Mustard and Fresh Tarragon

Lemon Hoisin Chicken : Pan Seared Breast With Lemon Grass, Garlic, Shiitake Mushrooms and Sauce Hoisin

Chicken Fontina : Stuffed Breast With Spinach, Wild Mushrooms and Fontina Cheese in a Light Madeira Sauce

Chicken Mediterranean : Rosemary and Garlic Encrusted Breast With Sun-Dried Tomatoes and Cured Olives

Chicken Picatta : Pan Seared Breast w/Caramelized Shallots, Lemon, White Wine & Capers

Chicken Parmigiana : Breaded Breast With Plum Tomato Garlic Sauce, Fresh Mozzarella and Aged Parmesan

Chicken Marsala : Pan Seared Breast in a Wild Mushroom Marsala Wine Sauce

Chicken Santa Fe : Breast Dusted With Roasted Chiles, Lime and Cilantro Served With white Bean Salsa

Half Cornish Game Hens : Rosemary Crusted Hen over Wild Rice Apricot Stuffing