Roasted Duck Breast
Cognac green peppercorn sauce
Served with a blend of barley, onions, mushrooms 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
Grilled Flat Iron Steak
Herb butter white wine sauce
Served with sautéed Lyonnaise potatoes
Dessert 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
