Roast rack of lamb with grain mustard crust and zinfandel, tart niçoise, pheasant consommé with five-star anise, lobster salad with mango sauce, steamed salmon with cilantro and fresh ginger, raspberry yogurt delight with raspberry coulis.
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Roast turkey with lemon, parsley and garlic, turkey gravy with cider and walnuts, pork, apricot and pistachio stuffing, caramelized cranberry and apple sauce, roast potatoes with chili and turmeric, brussels sprouts with pancetta and chestnuts, light steamed pudding with whiskey cream.
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Maritime lobster with garlic and parsley infused butter, baked Idaho potato, sweet corn on the cob, lobster bisque, lobster, avocado, asparagus and grapefruit salad, prosciutto-wrapped melon, summer peach pie with vanilla and cardamom.
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Beef wellington with watercress purée, pan-fried scallops with caper, raisin and olive vinaigrette, truffle mashed potatoes, panna cotta with pomegranate glaze, plum pudding with apricot sauce.
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apricot glazed lamb chops, apricot lamb chops, braised lamb shanks and orzo, curried lamb and lentil stew, herbed lamb and white bean fricassee, lamb chops with mint demi-glace, lamb steaks with lentils and green beans, Moroccan grilled lamb skewers with spicy mint sauce.
braised breast of veal, braised veal in red wine, pan-seared veal filet, braised cheeks and sweetbreads, with cherry sauce, roast loin of veal with apple-cinnamon purée, sage and parmesan veal cutlets, seared veal tenderloin with Jerusalem artichoke purée, veal chops with red pepper basil butter.
apricot grilled duck breasts, apple turkey stir-fry with rice, duck breasts with chili and lime, duck breasts with port and cherry sauce, Guinea fowl with pea and lettuce fricassee, linguine and turkey meatballs, pan-seared escalope of fresh duck foie gras.