WHITE FISH ROULADE: Red snapper fillets rolled with langoustine
pate filling, drizzled with tarragon cream sauce.

VEAL STEW: Braised veal in cabernet sauce with cinnamon and pearl
onion stew.

ARMENIAN MOUSSAKA: Layered ground veal and roasted butternut
squash seasoned with cumin and cinnamon, baked with a yogurt and
kashkaval cheese topping.

BIGOS: Polish hunter stew made with braised pork, kielbasa, ham,
bacon and duck. Flavored with sweet maderia wine and baked with
sauerkraut apples and prunes.

PORK GUNDLE: Roasted pork tenderloin topped with a hazelnut
cream sauce, served with a prune, pear and apple chutney or prepared
with a cranberry port wine sauce.

ROAST PORK: Slow roasted pork offered two different styles - basted
with maple, apple cider and whole grain mustard or rubbed with sage,
fennel, rosemary and garlic.

PUMPKIN TORTELLINI: Fresh pumpkin tortellini tossed with chorizo
sausage in a creamy goat cheese sauce. 

CHICKEN PUTANESCA: Penne pasta and grilled chicken sausage
tossed with olives, capers, artichoke hearts, and tomatoes in a garlic
olive oil sauce topped with fresh asiago cheese.

CHICKEN PAPRIKAS: Boneless Chicken breast simmered in a
Hungarian paprika sauce served with galuska noodles and sour cream.

GRILLED KEBABS: Marinated chicken, pork, lamb or shrimp kebabs
seasoned and skewered with fresh seasonal vegetables.

ROAST LEG OF LAMB: Seasoned with a citrus rosemary marinade.

BEEF TENDERLIOIN EN CROUTE: Seared Filet Mignon topped with
Stilton blue cheese and sautéed leeks, enveloped in puff pastry, served
with a pinot noir reduction.