Friday Night Dinners

Poulet à la Crème Chicken breast seared then cooked in a creamy sauce with a touch of mustard, green peas, roasted Brussels sprouts with onions, bacon and balsamic glaze

Daube de Boeuf Provencale Braised beef with tomatoes, onions, garlic, white wine, served with pasta and roasted yellow squash and zucchini with garlic cream

Seared Atlantic Salmon Atlantic salmon filet, wilted greens, lemon capers sauce, buttered egg noodles

Blanquette de Poulet Chicken gently poached in a rich chicken broth, served with onions, mushrooms, and a creamy chicken velouté, rice pilaf

Pot Roast Beef roasted with carrots, celery, turnips, potatoes, leeks, served with pan juices