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Slammin’ Salmon Chaudière – Wild Pacific salmon caught off the coast of Washington brings a subtle fishy taste to this light starter.
The Pope’s Risotto – An arborio risotto mingled with sultry Spring pesto. The preferred risotto of Pope Benedict XVI!
Benedict Arnold’s Chicken Al Fontina – Plump breast of chicken back-stabbed and stuffed with fresh fontina, artichoke, and sun-dried tomatoes.
Sautée Haricots Verts – Tender haricots verts sautéed in shallots.
Roasted Tuscan Potatoes – Russet potatoes roasted in the style of Tuscany.
Blue Copper II Fruit Tart – An apricot glazed fruit tart so sweet that it passes Benedict’s test for sugars with flying colors.
Monk’s Dinner Rolls – Golden soft dinner rolls made from flour hand-sifted by Benedictine monks in the Aquitaine province of France.
Eggs Benedict – An instructional video:
