Chicken Parmesan



Porcini Dusted Filet served with petite twice baked potatoes, cauliflower pureé, and sautéed asparagus and peppers

Herb Roasted Pork Tenderloin and caramelized brussel sprouts with red yam and prosciutto risotto, roasted butternut squash topped with cranberry-vanilla bean syrup

Chocolate truffle cake with cherry jubilee sauce topped with a dollop of whipped cream and chocolate shavings

Amaretto cheesecake topped with sugared toasted almonds accompanied with berries marinated in Gran Marnier pictured left. Warm chunky apple cake pictured right