Confit of duck leg in bbq sause, with apple, pickled red onion, cabbage, scallion, red bell pepper slaw on white corn tortillas

Pan-seared scallop, drizzled with spicy red pepper flake and lemon beurre blanc

Beef tips braised in red wine & beef stock served of mashed potatoes

Seared veal filet with foie gras topped with orange demi-glaze