with coconut sauce and forbidden black rice

with lemon beurre blanc

filled with goat cheese over a red pepper and fresh herb sauce

in a light cream and madeira wine sauce

with apples and currant in calvados liqueur

with cabernet sauce

with pear-vanilla chutney

presented with colcanon

filled with baby spinach, pine nuts, and mushrooms,
topped with putanesca or au jus sauce

with cabernet sauce

with a ragout of mushrooms and port wine glaze

served au jus

with choice of salsas

in a caribbean curry sauce with saffron rice

with a tomato and caper beurre blanc

braised in a butternut saffron broth, with roasted beets and baby vegetables

sautéed and served with a champagne and leek sauce

served with fresh roma tomato and basil or pesto sauce

with herbed ricotta cheese set in puff pastry and topped with pistou sauce

with roasted garlic sauce

with avocado salsa