#1 Oven-Baked Supreme of Chicken
$24.75/Person
(boneless breast of chicken in a
juniper berry sauce)

#2 Medallions of Beef Tenderloin "Madagascar"
$35.90/Person
(two medallions served with green peppercorn sauce)

#3 French-Style Lamb Chops
$29.50/Person
(served with red currant and oregano sauce)

#4 Medallions of Pork Loin
$26.00/Person
(in a tarragon sauce)

#5 Boneless Breast of Chicken "Wellington"
$26.00/Person
(served with a Madeira sauce)

#6 Roast Top Sirloin "Marchand de Vin"
$24.10/Person
(served with a red wine sauce)

#7 Roast Contrefilet
$28.60/Person
(beef striploin served with two peppercorn sauce)

#8 Paupiette of Sole Florentine
$25.70/Person
(served with a white wine sauce)