Italian Risotto with Sautéed Mushrooms and Grilled Asparagus with Lemon Beurre Blanc.
Breaded and Stuffed Chicken Breasts with Artichoke Hearts and Mushrooms.
Penne Pasta with Sun-Dried Tomato, Basil, and Feta Cheese.
Poached Halibut in a Saffron Broth with Fennel and New Potatoes. Garnished with Prawns and Garlic Aioli.
Grilled Lamb Chops Marinated in Lemon, Cumin, and Yogurt. Served with a French Lentil Medley and Maple Roasted Vegetables.
Salmon Roulades filled with Leeks. Served in a Saffron Cream Sauce.