Roasted Duck Breast
Cognac green peppercorn sauce
Served with a blend of barley and butternut squash
Sautéed Pork Scaloppinis
Basted with Dijon mustard and bread crumbs
Caper, sun-dried tomato, white wine demie sauce
Served with roasted mashed potatoes
Desserts Choice of:
Poached Pear Anna
Half a pear on vanilla ice cream with a meringue cookie
Topped with chocolate caramel sauce
Caramelized Apple Cinnamon Tarte
Topped with crème anglaise
