The Carving Board

– Roast Prime Rib with Au Jus, Creamy Horseradish with Dill Sauce

– Whole Baked Atlantic Salmon with a Blueberry Butter Sauce

– Pan Seared Pork Tenderloin with a Pommery Mustard and Wild Mushroom Sauce

– Roast Sirloin of Beef with a Cabernet Reduction Sauce

– Roast Turkey Breast with Raspberry Sauce and Cranberry Apple Chutney

– Salmon Wrapped in Puff Pastry with a Citrus Burre Blanc

– Honey Baked Ham with a Black Currant Glaze

– Tournedos of Fillet Mignon with Rich Beef Demi Glaze

– Meatloaf With Caramelized Onions and a Port Sauce