all entries are served with David's homemade french bread
and seasonal vegetables
  fresh fish...grilled, poached, or any way you prefer!
      rainbow trout, snapper, halibut, mahi-mahi, sea bass, 
      swordfish, salmon, shrimp, or scallops
  grilled swordfish with putanesca sauce
  sautèed horseradish-crusted salmon served with aioli
  broiled rainbow trout stuffed with salmon mousse, finished with fresh
      thyme, white wine, and lemon
  large sea scallops stuffed with pesto
  shrimp scampi served over linguine
  roasted monkfish with a balsamic and herb reduction
  garlic and rosemary grilled rack of lamb
  whole roasted beef tenderloin with a light cabernet reduction or a
      wild mushroom ragout thickened with roasted garlic
  tender baby back ribs slow-cooked with ale and cider vinegar
      over a hardwood fire, served with freshly-baked cornbread
  whole charred English-cut New York Sirloin served sliced thin, au jus
  south west chicken (boneless skinless chicken breast marinated in
      lime juice with onions and cilantro, grilled and served with black
      beans and pico de gallo)
  chicken cascarella (chicken legs and thighs simmered slowly in a rich
      wine broth filled with peppers, onions, tomatoes,
      mushrooms, and garlic)
  roasted half duckling the leg is slow-roasted and basted in its own
      juices until buttery, the breast is sautèed until crispy outside,
      medium rare inside, and both are finished with a thyme-scented
      balsalmic orange sauce
  focaccia-crumb crusted breast of chicken served in a grain-mustard
      and sun-dried tomato sauce
chateau chicken (boneless, skinless chicken breast sautèed with caramelized onions and
     wild mushrooms in a light sherry cream sauce)
tuscan fish stew (clams, mussels, shrimp, squid, and cod in a garlic, fennel, white wine broth)
osso bucco braised veal (or lamb) shank slowly cooked until tender in a reduced wine sauce with fresh herbs,
    tomatoes, and aromatic vegetables
New England boiled dinner cured brisket of beef simmered with onions, carrots, potatoes, turnips, rutabega,
    parsnips, cabbage, and plenty of fresh herbs--cooked until the meat flavors the vegetables and the vegetables
    flavor the meat to tender,  aromatic perfection!
jambalaya--a down-south combination of sausages, chicken,  smoked pork, shrimp, bell peppers,
    and tomatoes served with cumin-scented red beans and rice, and corn bread
cassoulet (duck confit, sausage, white beans, and seasonal vegetables in a white wine tomato broth)