Beef Madagascar
Tenderloin flavored with assorted peppercorns, flambeed 
with brandy, Finished with demi-glace and  served with garlic cream potatoes

Castle Tower Beef
Tenderloin cooked to perfection in a cranberry-pinot
 noir sauce garnished with puff pastry and roasted yukon herb potatoes

Roast Chicken Verdi
Tender breast of chicken wrapped around delicate spinach leaves
 and cashews, finished with a white wine shallot cream sauce, best with lemon rice

Chicken Jambalia
Chicken breast and smoked spanish sausage simmered in a spicy
 tomato-herb sauce, garnished with vegetables and jasmine scented rice

Coq Au Vin
Sautéed breast of chicken baked in bourdelaise sauce,
 tossed with pearl onions and mushroom caps accompanied by mixed wild rice

Pork Marsala
Medallions of tenderloin marinated in apple cider,
 finished with a marsala wine sauce and duchesse potatoes

Roasted Rack of Lamb
Juicy lamb rack roasted until medium and moistened 
with gin and raspberry-mint sauce served aside roasted herb potatoes

Tenderloin Of Lamb
Medallions of sautéed lamb drizzled with a subtle
 dijon cream sauce with a hint of tarragon and rice pilaf

Sole Neptune
Delicate sole fillets filled with crab meat and fresh asparagus
 lightly baked topped with hollandaise beside sautéed leek & lemon grass rice

Red Snapper costa del sol
Fresh snapper filets moistened with vodka baked with sundried
 tomatoes, roasted peppers,onions and feta cheese with mixed wild rice

Shrimps Pernod
large succulent shrimp sautéed in garlic & lemon
finished with a rich pernod cream sauce over jasmine scented rice

Linguini Ala Putenesca
Fresh poached mussels served in a zesty
  neapolitan tomato-basil sauce over tender linguini noodles

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