Grilled beef tenderloin served with caramelized onion, potato puree, and green jumbo asparagus, braised mushroom

Slow cooked lamb rack with truffle mash potato and provençal vegetables

Corn fed chicken breast with roasted vegetables, sautéed mushrooms, and beetroot mash potato, served with chicken and tarragon sauce

Pan fried salmon fillet with warm quinoa lentil, fennel orange with parsley salad