Filet Mignon:
Charbroiled Filet Mignon in a Wine Reduction Sauce and Mushroom Caps

N.Y. Sirloin Steak:
Charbroiled and served in a Peppercorn Sauce and Mushroom Caps

Rib Eye Steak:
Grilled Rib Eye Steak in a Wine Reduction and Mushroom Caps

Rack Of Lamb:
Garnished Mediterrane or Mint Sauce

Beef Medallions Chateaubriand:
Served in Bordelaise Sauce

Provimi Veal Scaloppini:
Lightly pan-fried in a Mushroom Marsala Reduction Sauce

Veal Tenderloin:
Served in Bordelaise Sauce

Grilled French Cut Veal Chop:
Grilled White Veal served in a Red Wine Reduction Sauce

Mediterranean Chicken Breast:
Boneless Breast of Chicken stuffed with Feta and Spinach topped with Lemon Sauce

Chicken Breast Supreme:
Grilled Boneless Breast of Chicken Stuffed with Wild Rice, Topped with Sauce Chanterelles

Boneless Chicken Breast:
Grilled to perfection and topped with Sauce Chanterelles

Roast Young Ontario Turkey:
With Stuffing and Cranberry Sauce