Chicken scaloppini wrapped around jumbo prawns finished with a brandy garlic cream sauce.
Salmon filet stuffed with prosciutto wrapped smoked jumbo prawn topped with garlic maple butter glaze.
Pork tenderloin scallopini wrapped around pear slices and brie cheese finished with leek honey sherry butter sauce and a touch of chilies.
Zuchinni ribbons wrapped around portabella mushrooms, red pepper spears, bocconcini cheese, lightly breaded and finished with tomato basil sauce and served with saffron tomato risotto.
Beef scaloppini stuffed with roasted portabella mushrooms and blue cheese finished with a peppercorn brandy demi glaze.
Veal scallopini stuffed with roasted asparagus and bocconcini wrapped with proscuitto finished with a marsala demi cream sauce.