Pan Seared French Duck Breast ‘’Marget De Canard’’

braised in red wine ‘’pizzaiola’’ sauce on creamy soft corn polenta

with homemade pumpkin tortelli, lemon preserve, black olives and berry – gravy sauce

garlic mashed potato, glazed carrots, green beans and grilled corn

Moroccan couscous with roasted vegetables, chick peas, almonds and apricot

served on potato roschti with Pommery mustard sauce

asparagus barley risotto, tomato confit puree and arugula leaves