2nd Appetizer
Lime Sorbet

Entrees
Stuffed Chicken Breast
A 7oz skin on plump chicken breast stuffed with garlic, chives and cold shrimp served on a partridgeberry au jus

Bacon Wrapped Supreme Chicken
Filled with feat, sundried tomatoes, spinach and mushrooms Finished with a red wine demi-glaze

Orange Glaze Cornish Hens
Stuffed with savory dressing partridgeberry port sauce

Seared Peppered Beef Tenderloin
6oz beef peppered seared to perfection, served with a merlot sauce

Pork Tenderloin
6oz pork tenderloin with an apricot and apple chutney served with a brandy demi-glaze

Lamb Provencal
New Zealand rack of lamb seared and coated with fresh herbs, grainy mustard, bread crumbs and served with sweet garlic au jus

Surf & Turf
A 4oz grilled tenderloin medallion, with a 4oz seared salmon steak served with port wine and four citrus cream sauce

Salmon Phyllo
6oz salmon fillet wrapped in pastry, served with lemon butter sauce garnished with shrimp and scallops

Seafood Skewers
Two grilled, marinated skewers of salmon, shrimp, scallops and halibut served on a bed of white rice garnished with fresh mussels and served with a choice of curry or lemon dill sauce