Veloute of Roasted Red Pepper Soup
---
Spinach Salad with Sliced Smoked Venison
---
Shrimp Baptiste
Sautéed Jumbo Prawns in Garlic Butter with a
Celery & Pernod Sauce
---
Roast 1/2 Duck a L'Orange
Oven Roasted with Rosemary and Honey, draped in a rich
Brandy and Orange Sauce
---
Stuffed Filet of Pork "De Noven"
Canadian Back Bacon and Swiss Cheese rolled in a
fillet of Pork accompanied by a creamy
Wild Mushroom Sauce
---
Beef Medallions "Duo"
Two Beef Tenderloins flamed with Brandy and each with
their own sauces of Mustard and Pepper
---
Chocolate-Raspberry Mousse Parfait
---