Apricot Glazed Stuffed Chicken Filled with rice and currants topped with brandied apricot glaze Fig Stuffed Breast of Chicken Fanned and served with rich wine sauce Roasted Veal Medallions With cognac sauce served on asparagus logs Great Cooks Beef Wellington Puff pastry round layered with mushroom duxcelle, beef, and merlot sauce Carved Beef Tenderloin With horseradish crème fraiche Rack of Lamb Served with mustard crème fraiche Pork Loin with Pesto Pine Nut Stuffing Filet of Salmon Stuffed with Mushrooms Finished with Merlot sauce BBQ Salmon Tender filets of salmon rubbed in BBQ spices and finished in BBQ sauce Bowtie Pasta du Mer Bowtie pasta with shrimp, artichokes, and tomato