Prime Rib of Beef Au Jus

Oven Roasted Breast of Turkey
With an Orange Basket Filled With Fresh Cranberry Sauce, Accompanied With a Wild Rice Salad With Pine Nuts and an Orange Zest

Potato Encrusted Red Snapper
With Hint of Fresh Horseradish On A Painted Show Plate With A Selection Floribean Sea Bass, Pan Seared Chilean Sea Bass Baked with a Salsa of Fennel, Onions, Garlic, Black Olives and Celery

Macadamia Encrusted Deboned Rock Cornish Game Hen
Stuffed With a Saffron Noodle Stuffing Served With an Apricot Demi Glaze

Sliced Roasted Fillet of Veal Stuffed With a Wild Mushroom Duxelle

Duet of: Pepper Crusted Prime Chateau Briand
Served with Port Reduction or Bordelaise Sauce and a Grilled Breast of Capon Marinated in Oregano, Lemon Juice and Virgin Olive Oil

Crimson Sweet And Sour Chilean Sea Bass
On An Orange Blossom Perfumed Basmati Rice With Toasted Pistachios, Almonds And Pecans

Accompanied with:

• Pommes Anna
• Balsamic Glazed Beets
• Bouquetiere of Carrot, Squash, and Haricot Vertes
• Laced With Virgin Olive Oil Tied With Leek
• Bundle of French Beans Tied With Leek
• California Baby Carrots With Tips in a Honey Glaze
• Eggplant Blossoms
• Grilled Vegetable Tower to Include Eggplant, Tri Color Peppers,
• Carrots, Squash, and Tomatoes
• Timbale of Basmati and Wild Rice With Pine Nuts and Currants
• Roasted Red Pepper With Baby Vegetables Cascading out to Include
• Baby Carrots, Squash, and Beets
• Sugar Snap Peas With Diced Red Peppers and a Sweet Onion Jam