• Snow Crabmeat, Shrimp & Scallops with Farfalle and Pesto Sauce
• Roast Tenderloin with Bйarnaise Sauce
• Stuffed Lemon Sole
• Poached Atlantic Salmon with Dill Sauce
• Scampi Capriccio
• Stuffed Salmon with Shrimp, Scallops and Crab
• Chicken Veronique with Red Flam Grapes Served in Alouette Sauce
• Stuffed Zucchini
• Chicken Dijonaise
• Poached Chicken in Artichoke-Lemon Sauce
• Crab Salad
• Chicken Salad with Pineapple and Walnuts
• Salad Nicoisé
• Whole Roasted Salmon with Curried Dill Sauce
• Chicken Salad with Artichoke Hearts and Sun Dried Tomatoes
• Marinated Jumbo Shrimp with Artichoke Hearts on Lettuce
• Roast Turkey Breast with Snow Peas & Cranberry Relish
• Roasted Pork Loin Stuffed with Pistachios and Apricots
• Veal Oso Buco
• Baked Native Bluefish Served in Avocado Butter
• Grilled Halibut Steak
• Sautéed Soft Shell Crabs with Lemon-Dill Butter
• Skewered & Grilled Fresh Sea Scallops with Hoisin Sauce
• Wild Mushroom Raviolis with Roasted Summer Vegetables in a Light Pesto Sauce
• Butternut Squash Raviolis Served in a Cider Cream Sauce
• Lobster Raviolis Served in an Alfredo Sauce

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