Main Courses.

Lemon, Jamon and Green Olive Stuffed Chicken with Romesco Sauce

Free Range French Chicken Breast with Thyme, Lemon and Sweet Garlic

Belgian Chicken Stew Vol Au Vent with Mushrooms and Pearl Onions

Grilled Ribeye with Green Peppercorn Sauce

Char Grilled Australian Lamb Chops with Cabernet Demi

Pan Seared Chilean Sea Bass with Lemon Beurre Blanc

Grilled Salmon with Green Goddess Sauce

Osso Buco

Roasted Duck and Leg Confit with Mashed Sweet Potatoes and Shallot Cherry Sauce

Beef Short Ribs with Cabernet Demi and Celeriac Mash

Dinner A

Grilled Vegetable and Goat Cheese Napoleon with Roasted Red Pepper Coulis

Char-Grilled Mustard Lamb Chops with Whipped Potatoes and Roasted Seasonal Vegetables

Salad of Baby Greens with Cherry Tomatoes and Sherry Vinaigrette

Flourless Chocolate Cake
with Raspberry Coulis and Whipped Cream

Dinner B

Maryland Crab Cake with Caper Lemon Cream and Baby Greens

Miso Glazed Salmon with Basmati Rice Pilaf and Baby Bok Choy

Baby Arugula Salad with Goat Cheese and Red Wine Vinaigrette

Tarte Tartin with Cinnamon Dusted Whipped Cream and Fresh Berries

Dinner C

Wild Mushroom Filled Ravioli
with Sage Cream Sauce

Filet Mignon with Cabernet Reduction, Roasted Fingerling Potatoes, Melted Tomatoes and Garlic Sauteed Spinach

Baby Field Greens with Endives and Radicchio and Roasted Shallot Vinaigrette

Mixed Berry Tart with Creme Anglaise and Fresh Mint

Dinner D

Roasted Butternut Soup
with Creme Fraiche and Little Croutons

Free Range Grilled Chicken
with Truffle Whipped Potatoes, Artichoke Hearts and Haricot Vert

Frisee Salad with Lardons and Blue Cheese and Mustard Vinaigrette

Poached Pear with Vanilla Chantilly, Chocolate Ganache and Hazelnuts