|Classic Chicken French - Egg battered chicken breast served with a sherry, lemon butter sauce.
Chicken Baton Rouge - Pecan crusted chicken breast with a madarin orange and red pepper sauce.
Cortland Chicken - Chicken breast stuffed with herbed French bread; accompanied by a sautéed apple, onion and apple cider sauce.
Caribbean Chicken - Jamaican jerk rubbed chicken over grilled pineapple salsa.
Pork Loin Au Poivre - Peppercorn crusted pork loin with a brandy mustard cream.
Asian Pork Loin - Rubbed with Chinese five spice and glazed with a sweet and sour sauce.
Prime Rib - Slow roasted to perfection au jus.
Filet Mignon Au Poivre - Peppercorn crusted serve with Maitre d butter.
Four Cheese Ravioli - Served with sun dried tomato alfredo sauce and garden fresh vegetables.
Penne Primavera - Penne rigate with olives, artichokes, roasted red peppers, garlic and extra virgin olive oil.
Broiled Norwegian Salmon - A filet of salmon topped with hollandaise sauce.
Herb Crusted Mahi-Mahi - Pan roasted and served over risotto with tomato tarragon burre blanc.
Red Snapper Vera Cruz - Mexican spice rubbed snapper filet broiled with a fire roasted tomato coulis and crème fraiche.
Shrimp Scampi - Jumbo fresh shrimp over linguini with a garlic sherry wine sauce.