A great party starts with great hors d'oeurvres! Formal or informal, large or small, before dinner or as a light dinner, let us help you plan !
VEGETABLE CRUDITE- Seasonal vegetable artistically displayed served with a refreshing buttermilk peppercorn dip
ANTIPASTO PLATTER- Elegantly arranged basket of cheeses and meats with bread, crackers and condiment on the side
EGGPLANT CRISPS-Tiny breaded rounds topped with mozzarella cheese and oven dried cherry tomatoes
CUCUMBER CUPS WITH SMOKED GOUDA SPREAD- An elegant adaptation of stuffed celery , tiny cucumber cups filled with cheese spread topped with toasted sesame seeds.
HONEY-LAVENDER DUCK BREAST ON SWEET POTATO CHIPS- savory and sweet at the same time, topped with herb relish
DUCK RILLETTES CROUTADE-A pate made with duck confit,
served on a baguette slice with goat cheese. A French classic!
MINI QUESIDILLAS- Mini flour tortillas made with a variety of toppings, roasted garlic, sun-dried tomatoes,
grilled chicken, chorizo, lobster and mushroom, roasted sweet potato and tomatillo,
a variety of roasted peppers, and this is only the beginning!
FETA CROUSTADE- Filo cups filled with fresh melon salsa and pine nuts
PAPAYA CROUSTADE- Filo cups filled with papaya and red pepper coulis
CRAB NACHOS- Baked wonton cups filled with crabs and avocado topped with wasabi créme
CORN CUPS WITH TURKEY MOLE- Turkey mole fills these baked mini baskets topped with picante corn salsa
CROSTINI OF SMOKED CHICKEN- Oriental tea smoked chicken served on baguette slice, and topped with orange-ginger relish or chili-garlic aioli
CROSTINI OF HAM MOUSSE- Creamy ham pate on rye round slice topped with orange marmalade
WILD MUSHROOM CROSTINI- Sautéed wild mushrooms in rich, creamy sauce on a baguette slice
MOZZARELLA CROSTINI- A classic starter, fresh mozzarella teamed with roasted tomatoes and fresh oregano pesto
SALMON PINWHEEL CROSTINI- Smoked salmon rolled with coriander-spiced cream cheese spread, sliced and served on dark rye round
PROVENCAL CHICKEN CROSTINI- Chicken breast rolled with goat cheese, herbs du Provence, Nicoise olives sliced and served on a baguette slice. A taste of southern France!
CROSTINI OF SUN-DRIED TOMATO TAPENADE- Goat cheese topped with savory spread made with olives and sun-dried tomatoes
CROSTINI OF BLACK OLIVE TAPENADE- Another classic spread made with black olives, capers and anchovies, tops a pungent goat cheese
SALMON CORN MUFFINS- Mini corn muffins stuffed with salmon caviar and sour cream
POLENTA WITH SUN-DRIED TOMATO TAPENADE- Cheesy polenta squares topped with savory sun-dried tomato tapenade
BABY VEGETABLES, ROASTED AND STUFFED- Seasonal baby vegetables roasted and stuffed with a choice of shrimp spread, mushroom pate or miso filling
CURRY CREPES- Delicious savory and light crepes filled with vegetables sautéed with exotic spices and served with mango chutney
GRILLED SALMON ON SPICY RICE CAKE- Marinated and grilled salmon served on a mini ginger-jalapeno rice cake with cilantro mayonnaise
ROASTED VEGETABLE TERRINE- Layered roasted vegetable mini terrine served with tahini-sour cream spread. This dish makes a big visual impact at any party!
ASPARAGUS AND SHITAKE MUSHROOM TERRINE- A wonderful blend of tender asparagus and smoky shitake mushrooms
VEGETABLE MOUSSE TERRINE- A three colored , three layered mousse terrine of seasonal vegetables
PISSALADIERE- a puff pastry tart topped with herb du Provence, anchovies, olives and cherry tomatoes
SPICY TUNA ON CUCUMBER ROUND- Ahi tuna served on cucumber round with chili-aioli, topped with black sesame seeds and chives
CALAMARI SALAD IN PITA CUP- Mediterranean seafood salad served in mini pita cups
SHRIMP AND SWEET POTATO CAKES- Mini shrimp cakes served with chipotle tartar sauce. A celebration of Nuevo Latino flavors, great with Latino or Caribbean dishes!
CLASSIC CRAB CAKES- Tender crab cakes ,served with chive-lime dipping sauce or lime-cilantro aioli
MUSSELS WITH CHORIZO MIGNONETTE- Mussels steamed in wine and served with spicy chorizo sauce
SUN-DRIED TOMATO TORTA- Layers of goat cheese spread ,sun-dried tomato spread and basil pesto makes up this beautiful presentation. To be served in slices with baguette and assorted crackers
GOLDEN RAVIOLIS or TORTELINIS-Toasted pasta pouches served with a spicy Italian sauce or a pungent pesto
FONTINA RISOTTO BALLS-Crisp balls of risotto filled with fontina chesse
CHICKEN-PINE NUT DUMPLINGS- Tender little wonton dumplings filled with a savory chicken-pine nut mix ,served with a spicy ginger chile dipping sauce
CHESSE STUFFED ENDIVE LEAVES- Endive leaves filled with goat cheese, balsamic figs and honey-glazed pecans
FRICO WITH SPINACH -PARMESAN CUSTARD- Lacy parmesan cracker topped with a light spinach-parmesan custard
PIZZA RUSTICA- An all time Italian favorite! Savory pie of assorted Italian meats ,cheeses and eggs. Served in thin slices.
BLUE-CHEESE POPOVERS- Mini popover filled with blue cheese
EDAMAME- Shelled fresh soy beans served with sea salt
VEGETABLES ESCABECHE- Seasonal vegetables marinated and served in an attractive container
SELECTION OF GRILLED SAUSAGES-Served with three mustards
ASSORTED SEASONED NUTS-A variety of spices sweet and savory used to flavor pecans, cashews, almond
CHEESE PLATTER- Mixed cheeses. Brie topped with toasted pine nuts, Blue with wine-marinated dried pears , goat cheese rolled in herbs du Provence, the possibilities are endless!
EMPANADES-Assorted mini turnover, delicious and savory
JAMAICAN BEEF PATTY- Savory beef mixture fills this tender patty served with mango chutney, JAH MON!
SPINACH AND FETA-A Mediterranean favorite
SHREDDED PORK -Southwest flavors this turnover with chipotle-honey sauce
SAVORY PALMIERS-Slices of puff pastry with assorted filling
CHEESE AND HERB FILLING-Parmesan, goat cheese and mustard-herb mix
CHICKEN BISTEEYE-A Moroccan blend of chicken and savory spices topped with powdered sugar
dips
SMOKED EGGPLANT CAVIAR- Hickory smoked , this is the ultimate way to serve eggplant! Garnished with parsley and chopped tomatoes, served with pita triangles
SESAME-EGGPLANT SALSA- Oriental flavors of chili and sesame fill this dip. Served with pita triangles
ROASTED RED AND EGGPLANT-Red pepper dominates here , with their smoky flavor. Served with assorted chips or crackers
HOT ARTICHOKE DIP- Creamy and savory, served with baguette slices
HOT CRAB DIP-Elegant and classic, served with baguette slices
GUACAMOLE-Served with assorted chips. Traditional in the Southwest style
MARINATED MIXED OLIVES-A wonderful addition to any presentation
PROVENCAL-Mixed olives with preserved lemons and herbs du Provence
PICKLED SICILIAN -With fennel and orange marinade
OIL-CURED FRENCH- With lavender marinade
GREEN - With roasted garlic and red onion
SKEWERED SPECIALTIES
PROSCUITTO WRAPPED PRAWNS-Marinated in Sambuca licquer and rosemary then grilled. The ultimate Italian-style prawn dish!
CAJUN PRAWNS- Rolled in Cajun spices and grilled, skewered with onions and peppers
SHRIMP GUMBO SKEWERS- Grilled and skewered with yellow squash, zucchini, cherry tomatoes and served with Creole dipping sauce
MOROCCAN SALMON SKEWERS-Grilled salmon coated with fresh ground spices and served with a citrus dipping sauce
TROPICAL PRAWN- Shrimp marinated in tropical spices, grilled and skewered with mango and pineapple
TROPICAL CHICKEN-Chicken marinated in tropical spices , grilled and skewered with mango, pineapple, papaya and avocado. Served with peanut-plantain dipping sauce
JAMAICAN JERK CHICKEN-An island favorite, marinated in special jerk sauce, grilled and skewered with mango. JAH MON! IRE!
SEARED BEEF TENDERLOIN- Skewered and served with mustard-horseradish sauce
BEEF BULGOGI-Classic Korean beef dish ,marinated in soy-ginger sauce, skewered, grilled and served on a lettuce leaf as a convenient wrap
ASIAN MEATBALLS-Spicy and light skewered with snow peas
CHIPOTLE PORK-Chipotle-honey glazed skewered with red pepper
JAMAICAN JERK PORK-Pork tenderloin marinated in jerk sauce and skewered with mango IRE!
ROASTED ROOT VEGETABLES- Assorted roots marinated in olive oil-garlic aioli
MARINATED SHITAKE MUSHROOMS-Marinated in balsamic vinegar , olive oil and rosemary. Roasted to a smoky perfection
FIGS IN A BLANKET-Fig wrapped in pork tenderloin glazed and roasted. Exquisitely sweet and salty!
GRILLED LAMB- Marinated and served with an almond-pesto sauce
CANAPES Canapés make a very elegant and formal presentation, each one a work of art.
They are very attractive when served in a group with three different choices.
Classically served ,open faced and on toasted breads.
SHRIMP,CUCUMBER AND DILL BUTTER
CLAM AND CURRY BUTTER
LENTIL WITH FETA CHEESE
SMOKED SALMON , CREAM CHEESE AND CUCUMBER
WESTPHALIA HAM ,CELERIAC REMOULADE AND LEMON DILL BUTTER
ROASTED RED PEPPER HUMMUS
GRILLED ZUCCHINI WITH EGGPLANT MOUSSE AN ROASTED RED PEPPER
WASABI CAVIAR AND DAIKON
A very appealing way for your guests to try a variety of tastes is with tea sandwiches and bowls of salads
LEMON AND CRAB-Served on brioche
TARRAGON SHRIMP SALAD-
B-L-T- Beyond the classic with peppered bacon and sun-dried tomatoes
SERRANO HAM AND GOAT CHEESE- Served on rye bread , cut into flower shape
SMOKED SALMON- Served on pumpernickel with ginger-cilantro lime butter
GOAT CHEESE AND CHIVE- Served with watercress
CURRIED EGG SALAD-With sprouts
CHICKEN SALAD- An updated version made with grapes and crusted with sesame seeds
PROSCUITTO AND FIG BUTTER
TUNA NICOISE- SERVED ON MINI BAGUETTES
Combine these delicious sandwiches with one or more salads and you will have the perfect tea or lunch menu.
SPINACH AND MUSHROOM
POTATO- MANY DIFFERENT VARIETIES
BABY GREEN
FRUIT COMPOTE-Only the freshest and finest seasonal fruit, dressed with a rasperry fruit sauce
STRAWBERRRY FRENCH TOAST-Tender mini-squares of french toast layered with cream cheese and homemade strawberry jam, topped with powdered sugar or pecan-caramel sauce! VERY DELICIOUS!
MINI BAGELS-With dill-cream cheese and smoked salmon
Let us build this combination together!
BASKET of MINI-MUFFINS- A variety of sweet muffins, blueberry,chocolate with white chocolate chips and pecan praline
CREPES with SEASONAL FRUIT- tender crepes served with fresh seasonal fruit
MINI TORTILLA ESPANOLA- A traditional starter for a Latin meal, layers of potatoes and herbs brought together with onions and eggs.
CORN CREPES FILLED with CHILI RELLENOS- Tender corn crepes wrap around chili and cheese. Delicious!
CORN CUPS with CHICKEN ENCHILADAS- That's right , an easy way to enjoy a favorite dish. A crisp corn cup hold the luscious chicken and cheese
BLUE CORN-CHILI BACON MUFFINS- Three distinctive flavors combine and compliment one and other here, the saltiness of the bacon ,the nutty flavor of the blue corn and the subtle heat of the chili.
SAUSAGE PUFFS- Puff pastry wrap around these savory sausage bites
TACO-NOLIS-A southwest take off on the Italian cannoli, the" taco" shell is topped with tequila flavored ricotta and then garnished with pistachio nuts (for the avocado), dried cherries (for the tomatoes) chocolate chips (for the ground beef) and colored coconut (for the lettuce an cheese)
FRITTATA- We create a wonderful combination of eggs ,cheese and vegetables to take this classic to new height
CRISPY CHORIZO with BLUE CHEESE AND APPLE-Salty, savory, and sweet all at once!
BLUE CHEESE POPOVERS
STUFFED EGGS- No brunch is complete without them, let's design the filling together
CHOUX PUFF with HAM MOUSSE- Little shells filled with a creamy ham mousse
SWEET POTATO BISCUITS with HAM and PINEAPPLE- Tender biscuits filled with a mix of ham and pineapple
PROSCUITTO STUFFED with CRAB-Served on rye round , thin slices of prosuitto wrap a savory mixture of crab and herbs
TROPICAL/CARIBBEAN - JAH MAICA ME CRAZY PARTY
No party is complete without music , let us know if you would like to arrange for a Reggae band!
APPETIZERS
RICE AND PEA CAKES- with ackee and salt cod, topped with tomato relish- a take on the Jamaican national dish
TROPICAL PRAWN -Marinated with island spices grilled and skewered with pineapple
B-B-QUED CHICKEN WING- Smoky and spicy
ENTREES
JERK PORK KABOBS- Spicy Jamaican marinade explodes in these juicy cubes of pork tenderloin skewered with red pepper and mango
JERK CHICKEN KABOBS-This Jamaican marinade compliments these succulent breast of chicken, skewered with pineapple
CURRIED CHICKEN or CURRIED GOAT- Traditional party food for an island "bashment", spicy flavor with creamy texture, makes you feel IRE!
FRIED FISH- Fresh, fresh , fresh fish served with tomato-onion compote
BRAISED OXTAILS- Slow cooked beef tender and flavorful, served with Jamaican yam, fava beans and dumplings
ISLAND COLE SLAW- Cabbage, tri-color sweet peppers, carrots and red onions combine with lime-cumin vinaigrette
ISLAND POTATO SALAD- Simple but oh so delicious, potatoes married with green onions an island spices
MANGO SALSA- Sweet, spicy, salty, sour ,cool delicious , all that's needed to compliment an island meal
CORNBREAD- Tender and delicious a secret recipe!
RICE AND PEAS- It's impossible to think of Jamaica without the traditional rice and bean dish. Made with gongo beans ,rice cooked in coconut milk
DESSERTS
KEY LIME CHEESE CAKE
CHOCOLATE-VANILLA CHEESE CAKE
LEMON SHORTBREAD COOKIE
MANGO SHORTBREAD COOKIE
TRADITIONAL JAMAICAN DROP COOKIES - Made with grated coconut and ginger. You can't get enough of these confections
RUM CAKE
PICNIC-DAY ON THE BAY - YACHT CRUISE PARTY
We offer several different ideas here for a delicious and gourmet party in the woods or on the water.
LUNCH
COLD SALMON-Served with creme fraiche caviar sauce
MARINATED CUCUMBER ,RED ONION and PARSLEY SALAD
PARSLEYED POTATO SALAD
LEMON ROULADE CAKE - Stuffed with strawberries and cream
COLD SALMON with ARTICHOKE CRUST- Served with mint vinaigrette
LOBSTER RAVIOLI- With saffron tomato compote
BABY GREEN SALAD-With fresh seasonal fruit, crumbled blue cheese and a shallot-walnut vinaigrette
MELON- Marinated in ginger-clove syrup and served with marscapone
TEQUILLA MARINATED CHICKEN- Grilled , sliced and topped with cilantro-pumpkin seed pesto
WHEATBERRY SALAD WITH RED AND GREEN ONIONS
SANTA FE CABBAGE AND SWEET PEPPER SLAW- With cumin-lime dressing
PINEAPPLE-MANGO SHORTBREAD SQUARES or COCONUT CREAM PIE
CHICKEN BREASTS with SUN-DRIED TOMATO and GARLIC CRUST
PASTA SALAD- With mozzarella, black olives, and basil
ROASTED SUMMER SQUASH-Marinated and roasted to perfection
MINI FRESH FRUIT TARTS
CURRIED TURKEY SALAD WITH CASHEWS
GREEK-STYLE CUCUMBER AND YOGURT DIP- Served with pita bread triangles and vegetable cruditˇs
BROWN RICE, TOMATO AND BASIL SALAD
GRILLED SIRLOIN STEAK SALAD-Served with cherry-tomato vinaigrette
PASTA SALAD-With roasted peppers and capers OR
CHEESY POLENTA-With proscuitto and basil pesto
MARINATED ROASTED VEGATABLES
LIME CHESS PIE -With blackberry compote
SKEWERED BEEF FAJITAS
GUACOMOLE-With chip
RED CABBAGE AND GREEN BEAN SALAD- With jalapeno-honey vinaigrette
PINEAPPLE, MANGO AND PAPAYA SHORTBREAD SQUARES
CHIPOTLE PORK TENDERLOIN- Grilled an served with honey-chipotle sauce
OR
MARINATED MOJO PORK TENDERLOIN- Grilled and served with mojo dipping sauce
RICE AND ROASTED POBLANO CHILI SALAD
OR
HERB BULGAR SALAD- With roasted red peppers
ROASTED SUMMER SQUASH -With cumin-lime marinade
COCONUT CREME PIE
Ah, the joys of your favorite sports event, friends ,drinks,food! Let
us take the worry and work out of any sports party so that you can sit back and enjoy the
game! We can deliver the food to your party ready to go on your grill, we can cook it at
your party, we can cook it and deliver it to your party or you can pick it up on your way to the game. You decide! Please browse the picnic menu, all of these things are
available. Also, let us make these additional suggestions:
PORK TENDERLOIN with HONEY-CHIPOTLE SAUCE-tender chunks of pork skewered with red pepper and served with sweet and spicy sauce
CURRIED PORK TENDERLION-Tender chunks of pork marinated in a home made Thai curry paste, served with a sweet garlic sauce and a sesame-cilantro dry dip. A TASTE OF HEAVEN!
MARINATED FLANK STEAK -Marinated in ancho pepper sauce, skewered, and served with a spicy tomato jam
MARINATED FLANK STEAK IN KOREAN MARINADE- Nothing is better than a tender steak marinated in a traditional sweet-salty sauce and grilled YUM! Served with traditional butter lettuce leaves as plates
PROSCUITTO PRAWNS-Marinated in SambucaŹand rosemary, wrapped in proscuitto and ready for the grill!
SPICY PRAWN SATAY-Marinated in homemade Thai curry paste and served with a side dish of LIME CUCUMBERS and PINEAPPLE PEPPER RELISH
LAMB and POTATO SATAY- Luscious ground lamb flavored with herbs and skewered with baby potatoes . Suggested side dishes are goat cheese cream andŹ pickled red onion.
PLANK COOKED CHICKEN-Imagine that campfire taste without the mosquitoes! We provide the cedar plank soaked and ready to grill . The chicken is marinated and prepared with lemon and pineapple. This is truly a beautiful and delicious presentation, guaranteed to impress !
SUGGESTED SIDE DISH: SWEET POTATO SALAD What a fabulous combination!
CEDAR PLANKED BRIE CHEESE-Grilled cheese? You bet! Grilled on cedar planks until warm and oozy and topped with peach chutney all touched with cedar smoke! GOURMET MEETS THE BALL PARK! Serve with baguette slices
MARINATED VEGETABLE KABOBS-Only the freshest seasonal produce are marinated and skewered , waiting for the heat and smoke to bring out all of those natural flavors.
HALIBUT WRAPPED IN CORN HUSKS-This is a beautiful presentation. The freshest fish from the Pacific is topped with one of three different butters, wrapped in fresh corn husks and waits to be grilled. Butters are; BASIL-TOMATO BUTTER, LIME-CILANTO BUTTER OR LEMON-SHALLOT BUTTER.
SUGGESTED SIDE DISH: MAGUE CHOUX, a New Orleans creamed corn dish with bacon, red bell pepper and cream The perfect compliment to the low fat fish. This will be prepared in a container that can go right on the grill
SIDE DISHES: We of course offer all of the traditional side dishes prepared with or own special twist. We hope that these ideas have stimulated your taste buds. Please browse the hors d'oeuvres menu for more ideas
DESSERTS
We offer many different cookies and bar confections that are perfect for a B-B-QUE
How about a RED VELVET CAKE WITH LEMON ICING, Bright red on the inside with gold frosting or DEVILS FOOD CAKE WITH SILVER FROSTING? GO, GO, GO TEAM!
BEEF
STANDING BEEF ROAST-This cut is fit for company ,herbed and roasted to your choice
SALMON CONSOMME with CREME FRAICHE and SALMON CAVIAR-Served with black pepper cornmeal crisps
PARMESAN ROASTED POTATOES or YORKSHIRE PUDDING
CELERY and FENNEL SAUTÉ-With bacon
CRANBERRY and COGNAC TRIFLE- An impressive desert that will bring "aahs" from your guests
POACHED PEARS and QUINCES with MACHEGO CHEESE
BEEF TOURNEDO- Medallions of tenderloin, served with a sauce of tomato, tarragon and nicoise olives
ARTICHOKES HEARTS- With mushroom stuffing
WILD RICE PILAF
EGGPLANT and ZUCCHINI GRATIN
CHOUX A LA CREME-Pastry puffs with cream strawberries and caramel sauce
FILET MIGNON-With mustard cream sauce
POTATO GALETTE
HARICOT VERTS- With preserved lemons
BABY GREEN SALAD- With balsamic vinaigrette
BRIE EN CROUTE- A an appetizer or after dinner item ,served with champagne grapes
MOLTEN CHOCOLATE CAKE -With chocolate Gran Marnier sauce and homemade tangerine sorbet
BEEF WELLINGTON-Tenderloin of beef wrapped with mushrooms and chicken liver pate in puff pastry ,roasted to perfection and served with a Bordelaise sauce will "out Jones the Jones"!
SPINACH,BEET and WALNUT SALAD- With walnut oil vinaigrette
PLATTER OF ROASTED VEGETABLES- Potatoes, carrots and seasonal vegetables
HARICOT VERTS -With blanched almonds
PEAR-CARDOMOM UPSIDE DOWN CAKE
VEAL
SAUTÉED VEAL with CRAB and ASPARAGUS- Tender veal medallions sautéed and served with
ARTICHOKE HEARTS,ASPARAGUS and CRAB MEAT
ROASTED NEW POTATOES with THYME
BABY GREEN SALAD-With sweet 100's tomatoes and special vinaigrette
PROFITEROLES WITH CHOCOLATE- Delicate pastry puffs filled with coffee flavored cream and coated with hot chocolate sauce
STUFFED VEAL BREAST with ŹPORCINI MUSHROOMS and SAUSAGE-Served with demi-glace reduction sauce
CREAMED SPINACH - Our clients' favorite
BUTTERED NOODLES
CHOCOLATE ROULADE CAKE -Tender chocolate cake rolled with chocolate ganache and whipped cream
SAUTÉED VEAL MEDALLLIONS with WILD MUSHROOMS, ŹEGGPLANT and MARSALA
RICE PILAF
TOMATOES PROVENCAL-Stuffed with herbs, cheese and bread crumbs
ARUGULA SALAD with GOAT CHEESE and SPECIAL VINAIGRETTE
TIRAMISU
PORK
WHOLE ROASTED HAM-Marinated in bitter orange marinade and slow roasted
YAMS with PECAN PRALINE SAUCE
POTATO SALAD with BLACK OLIVES
BEAUTIFUL SALAD- Full of fresh baby greens, and seasonal fruit with raspberry vinaigrette
COCONUT CREME PIE
CROWN ROAST of PORK-Rubbed with herb paste ,roasted and stuffed with cranberry-apple stuffing
ROASTED ROOT VEGETABLES
ROASTED and SAUTÉED WILD MUSHROOMS
BABY LETTUCE and ARUGULA SALAD -With blue cheese dressing
LEMON CHESS PIE with BERRY COMPOTE
LAMB
GRILLED LAMB with TEJANO SPICES-Latin spices marinated and enhance this butterflied leg of lamb
DRUNKEN BEANS- Pinto beans cooked in herbs and beer
SANTA FE COLESLAW-Tri-color peppers, cabbage and cumin-lime vinaigrette
POTATO GRATIN -With cheese and green chilies
ROASTED VEGETABLES
SAFFRON RICE
LIME CHEESECAKE
ROASTED LEG OF LAMB-With mustard-rosemary paste
ARTICHOKE HEARTS and GARLIC
TOMATOES PROVENCAL
POTATOES DAUPHINOISE
ROASTED SEASONAL VEGETABLES -With basil pesto
CHEESECAKE -With fresh fruit topping
In this busy world we have so little time to sit down with our family and friends to a wonderful home cooked meal. Food is so much more than nourishment for our bodies, it offers a time to relax and reflect on the day , to nourish our minds and our hearts.
Let us help you to begin this time with a delicious meal prepared with the love and care that we give to our family. Please browse through the menus presented here. They are ideas that our clients have enjoyed and complimented us on. Feel free to ask for a personalized version of any menu that looks tasty to you! BON APPETIT!
POULTRY
ROASTED CHICKEN- Oh so simple, but we guarantee that you have never had a chicken so succulent! We marinated the bird with herbs under the skin, roasted until crisp-juicy and served with pan gravy
ROASTED NEW POTATOES-Roasted with fresh herbs
SEASONAL VEGETABLE GRATIN or ASPARAGUS PUREE
CHICKEN ETTOUFEE-Cooked in a dark vegetable roux ,New Orleans style, until its falling off the bone tender
BOILED RICE
BRAISED ASPARAGUS with RED PEPPER and ONION- This is tender and delicious!
SOUTHERN FRIED CHICKEN-No poultry menu is complete without this "gourmet" dish of the South. Don't worry about left-overs , they are even better cold the next day!
MASHED POTATOES or CORNBREAD
GREEN BEANS with BALSAMIC VINAIGRETTE
PROVENCAL CHICKEN BREASTS-Stuffed with goat cheese and black olive tapenade . served with a simple sauce of tomatoes and herbs du provence
BASTMATI RICE
SEASONAL VEGETABLE GRATIN
GREEK CHICKEN BREAST-Stuffed with artichoke hearts, feta cheese and black olives , served with and lemon herb sauce
TRUFFLED CHICKEN BREASTS-Tender breasts stuffed with black truffle butter, lightly breaded with fresh bread crumbs and sautˇed
WILD RICE PILAF
CELERIAC REMOULADE or CELERIAC and POTATO GRATIN
TANDOORI CHICKEN-Marinated with Indian spices and yogurt
COCONUT CREPES-Wrap the tender chicken in these! Yum!
INDIAN VEGETABLES-Such as cauliflower and peas or green beans with toasted mustard seeds
STUFFED CHICKEN ROLLS- Tender breasts pounded thin and rolled with proscuitto and gruyere cheese, then slow cooked in savory sauce. Served over
PASTA
CREAMED SPINACH CASSEROLE-This dish will become a favorite
CHICKEN with ROASTED LEMONS ,GREEN OLIVES AND CAPERS- An Italian classic
SAUTEED SPINACH
FETTUCINE WITH PROSCUITTO-CREAM SAUCE
CHICKEN POBIL-Marinated with spices from the Yucatan region of Mexico, wrapped in banana leaves and grilled
ROASTED LATIN VEGETABLES- Poblano chilies, sweet red peppers, onions and plantains
SAFFRON RICE
CARAMEL CHICKEN-An Asian inspired marinade gives this chicken it's caramelized glaze
RICE
SAUTEED VEGETABLES-With chili garlic sauce
SMOKEY SAUTEED CHICKEN BREASTS-Tender breasts sautˇed with bacon, wild mushrooms and glazed with a balsamic-port wine sauce. Served with a fig-shallot relish
CREAMY POLENTA
HARICOT VERTS
DUCK with OLIVES and CARROTS-This is our favorite way to prepare duck! The luscious duck with the rich olives ,baby onions and artichokes, are we in Provence yet?
SWISS CHARD GRATIN
Please browse through our HOLIDAY MENU for festive poultry ideas such as TURKEY MARINATED WITH RED CHILI BUTTER,ROASTED DUCK with HONEY and LAVENDAR, and CHICKEN BREAST with OYSTER STUFFING and ROASTED GARLIC SAUCE
BEEF
MATAMBRE-ROLLED AND STUFFED FLANK STEAK- Stuffed with fresh herbs, vegetables, and meats. Topped with an almond-red pepper sauce
BUTTERED ROOT VEGETABLES or ROASTED CAULIFLOWER
GRILLED BOURBON-MARINATED ROUND STEAK-A smoky and delicious flavor
ROASTED NEW POTATOES
GRIILED SEASONAL VEGETABLES-Served with garlic and mustard vinaigrette
CHICKEN FRIED STEAK-Another Southern classic, crunchy, peppery steak served with country gravy
GARLIC MASHED POTATOES-Of course!
MIXED GREENS
BISCUITS
SPANISH-STYLE OVEN-BRAISED STEAK-Perfect family supper, sauce with peppers and tomatoes
RICE or ROASTED POTATOES
GLAZED CARROTS
BRAISED SWISS STEAK with MUSHROOMS and BRANDY
RICE or ROASTED POTATOES
GREEN BEANS
CLASSIC AMERICAN MEATLOAF- Delicious!
MASHED POTATOES
GREENS BEANS- With vinaigrette
SUNDAY GRAVY- An Italian specialty, contains beef short ribs, sweet Italian sausage braciole (stuffed meat rolls), and meatballs simmered in a savory tomato sauce
SPAGHETTI
BABY GREEN SALAD or SAUTEED SPINACH
OVEN-ROASTED TRI-TIP-With a crusty caramelized exterior and a juicy interior, a great roast for a dinner party
ROASTED POTATOES and ROASTED SEASONAL VEGETABLES
MEDITERRANEAN BEEF BRISKET- Roasted on a bed of onions and sun-dried tomatoes
POTATOES DAUPHINOISE-A cheese gratin of potatoes OR ROASTED POTATOES
TOMATOES PROVENCAL-Baked with a stuffing of bread crumbs, cheese and herbs du Provence
BEEF STEW with ZINFANDAL - A classic take on this comforting dish
ROASTED SEASONAL VEGETABLES
BUTTERED NOODLES or CORNMEAL DUMPLINGS
CHILI COLORADO -Beef cooked until tender in a red chili sauce
RICE
ROASTED VEGETABLES- Red peppers, poblano chilies, summer squash
SHORT RIBS with SAUERKRAUT-Slow cooked with tomatoes, falling off the bone tender
MASHED POTATOES
KOREAN STYLE SHORT RIBS-Sweet and salty marinade glazes these rib
BRAISED CABBAGE and CARROTS- In vinaigrette
RICE
BEEF STROGANOFF-The creamy classic served with CRISPY POTATOES OR BUTTERED NOODLES
GLAZED BRUSSEL SPROUTS or STEAMED BROCCOLI
these need to be moved to the poultry section!
DEVILED CORNISH GAME HENS- Stuffed and marinated with exotic curry spices butter then roasted
ROASTED SWEET AND WHITE POTATOES
GARLIC SAUTEED SPINACH
CINNAMON-ALLSPICE CHICKEN with CARAMELIZED ONIONS-Served a tomato gravy
ORZO
ZUCCHINI TOSSED WITH OLIVE OIL
CORNISH GAME HENS with DRIED FRUIT AND HONEY-A Moroccan inspired dish
SAFFRON VEGETABLES- Shallots, leeks, turnips, carrots and rutabagas
RICE
FILET MIGNON -With mustard cream
POTATO GALETTE- A crisp cake covered by the steak and the sauce
HARICOT VERTS- With preserved lemon sauce
DEVILED CORNISH GAME HENS- Stuffed and marinated with exotic curry spices butter then roasted
ROASTED SWEET AND WHITE POTATOES
GARLIC SAUTEED SPINACH
CINNAMON-ALLSPICE CHICKEN with CARAMELIZED ONIONS-Served a tomato gravy
ORZO
ZUCCHINI TOSSED WITH OLIVE OIL
CORNISH GAME HENS with DRIED FRUIT AND HONEY-A Moroccan inspired dish
SAFFRON VEGETABLES- Shallots, leeks, turnips, carrots and rutabagas
RICE
Please browse our HOLIDAY MENU for additional beef dishes such as STANDING BEEF ROAST, BEEF WELLINGTON,BEEF TOURNEDOS with SAUCE a la NICIOSE
VEAL
BRAISED SHOULDER of VEAL-This dish has many variations, with mushroom gravy, with apples and braised cabbage or stuffed with porcini mushrooms
SEASONAL VEGETABLES
PASTA or ROASTED POTATOES
NORTHERN ITALIAN VEAL STEW with PORTOBELLO MUSHROOMS- This is a hearty and flavorful stew , great as a party dish
POLENTA
SEASONAL VEGETABLES
OSSO BUCO- It's silky sauce and luscious meat makes this one of the most popular Italian dishes
CREAMY RISOTTO
GLAZED CARROTS
STUFFED VEAL BREAST-Stuffed with ground turkey or sausage,
mushrooms , cracker crumbs and spinach
SAVORY DUMPLINGS
SEASONAL VEGETABLES
VEAL MARENGO- A Provencal stew composed of veal simmered in a sauce of tomatoes, wine, herbs, and mushrooms
PASTA SHELLS
HARICOT VERTS- with preserved lemon
VITTELLO TONNATO-Marinated and highly seasoned veal with Italian tuna sauce
PARSLEYED POTATOES
HARICOT VERTS- In vinaigrette
Please browse our HOLIDAY MENU for festive veal dishes SAUTEED VEAL with CRAB and ASPARAGUS , BRAISED VEAL BREASTS with MUSHROOM SAUSAGE and DEMI-GLACE, or SAUTEED VEAL with WILD MUSHROOMS and MARSALA SAUCE
PORK
The pork chop is an incredibly versatile cut of meat , a chef's dream! We offer an almost unlimited variety of ideas for their preparation. Below is just a small sampling.
SAUTEED PORK CHOPS-With a savory pan gravy of wine, WILTED GREENS, PINE NUTS and RAISINS
PASTA- With lemon-cream sauce
SAUTEED PORK CHOPS NORMANDY STYLE- Sautˇed and served with a pan gravy of Calvados brandy, apples and cream
ROASTED NEW POTATOES
SWEET SNAP PEAS
SMOKED PORK CHOPS- In port and balsamic vinegar sauce
SWEET POTATOES
GREEN BEANS
DOUBLE CUT PORK CHOPS-Marinated with mustard and herbs, then roasted with NEW POTATOES, PARSNIPS and ONIONS
SAVORY STUFFING
GREEN BEANS -In vinaigrette
HONEY- CHIPOTLE PORK TENDERLOIN in RED CHILI- CORN SAUCE- Smoky ,sweet and spicy
POLENTA
ROASTED SOUTHWEST VEGETABLES
GRILLED PORK TENDERLOIN with ROSEMARY-FENNEL SEED CRUST
BRAISED CABBAGE or ROASTED FENNEL
MASHED POTATOES and CARROTS
PORK TENDERLOIN TANDOORI-With cilantro chutney
CURRIED CAULIFLOWER AND POTATOES
GREEN BEANS with TOASTED MUSTARD SEED
ROASTED PORK TENDERLOIN -With rum, maple and pecan glaze
ROASTED SWEET POTATOES
SEASONAL VEGETABLES
ROASTED PORK TENDERLOIN-Stuffed with dried cherries, apples and served with a cherry-port sauce
ROASTED SWEET POTATOES
GREEN BEANS
PORK ADOBADO-Marinated in garlic, spices, vinegar and chilies, slowly simmered
RICE
BLACK BEANS
FRUITY SALSA
BAKED COUNTRY PORK SPARERIBS-Baked in a savory sauce of Madeira wine, ham, and tomatoes
SAFFRON RICE or POLENTA
BRAISED SEASONAL VEGETABLES
ARISTA- Tuscan herb-infused roast pork
WHITE BEANS-With rosemary
BAKED EGGPLANT with GARLIC and TOMATOES
PORK MARINATED to TASTE LIKE WILD BOAR-An awesome flavor, created with herbs and wine
MASHED POTATOES AND TURNIPS
MAPLE-GLAZED CARROTS
CUBAN ROAST HAM- Marinated with sour oranges, rum, spices and herbs
ROASTED SWEET POTATOES and NEW POTATOES - with cilantro
SPICY MUSTARD GREENS
CASSEROLE- ROASTED PORK- With 40 cloves of garlic
OVEN ROASTED POTATOES
SAUTEED SPINACH
SLOW COOKED B-B-QUED SPARERIBS- Marinated with a spice rub, slow cooked on the grill and glazed just right with our own secret sauce!
POTATO SALAD
COLESLAW-Creamy and delicious!
SMOKED SAUSAGE CASSOULET-A take on this classic French stew
TOMATO PROVENCAL- Stuffed with cheese, bread crumbs and herbs then baked
Please feel free to browse our holiday menu for our festive pork offering such as WHOLE GLAZED LEG OF PORK, WHOLE ROASTED PIG ,and CROWNED ROAST OF PORK
LAMB
LAMB CHOPS-With creamy spinach sauce
STEAMED NEW POTATOES -With dill
All lamb chops are delicious with a simple stuffing, let us introduce you to chops stuffed with SUN-DRIED TOMATOES, GARLIC WRAPPED in BASIL LEAVES,GOAT CHEESE with HERBS, DRIED FIGS ,DATES OR CURRANTS ,PROSCUITTO or WESTPHALIA HAM. Along with these stuffings come the sauce that compliments. We can design each dinner according to your tastes!
SAUTEED LAMB CHOPS-With balsamic vinegar and fresh mint vinaigrette
BRAISED SEASONAL GREENS
GARLIC MASHED POTATOES
LAMB CHOPS -Braised with sweet bell pepper-sour cream sauce
BOW TIE PASTA
GREEN BEANS
RACK of LAMB with SPICY HERB CRUST
COUSCOUS -With roasted butternut squash and preserved lemon
ROASTED EGGPLANT -With cilantro vinaigrette
RACK of LAMB with WALNUT-PESTO CRUST-With pomegranate sauce
ORZO PASTA
SEASONAL VEGETABLE-Roasted with garlic
RACK of LAMB-Glazed with pomegranate molasses
HEIRLOOM BEANS -In demi-glace
ROASTED SOUTHWEST VEGETABLES
ROAST LAMB-Marinated with mustard- rosemary paste, roasted with ARTICHOKES and whole garlic
TOMATOES PROVENCAL- Stuffed with bread crumbs and parmesan cheese then roasted
POTATOES DAUPHINOISE- A creamy potato gratin
BUTTERFLIED ROAST LEG OF LAMB-Boneless lamb marinated in tejano spices of cumin ,oregano, vanilla, garlic and lemon then grilled to perfection!
DRUNKEN PINTO BEANS- Cooked in beer and spices
SANTA FE COLESLAW-Tri pepper slaw with cumin-lime vinaigrette
BAKED LEG of LAMB,ASADAR-Marinated with spices, then slow roasted
ROASTED POTATOES and RED PEPPERS
WHITE BEANS - With rosemary
LAMB with LENTILS- Cooked in coconut milk with Indian spices, the perfect taste combination!
SAFFRON RICE
ROASTED EGGPLANT and TOMATOES
LAMB SHANKS with RED PEPPERS-Wrapped in fire roasted red pepper then foil and then slow roasted this lamb is a taste treat
COUCOUS or POLENTA
GREENS BEANS with PRESERVED LEMONS
LAMB SHANKS OSSO BUCO-Silky and falling off the bone tender ,served with garnish of lemon zest, parsley and garlic
BULGAR-With caramelized onions
GLAZED BABY CARROTS
SEAFOOD
We only offer the freshest and finest seafood available, never frozen. For this reason our personal chef seafood menu requires a minimal amount of last minute cooking on your part. We always have all our dinner presentations oven ready, with complete and detail cooking instructions.
HORSERADISH -CRUSTED SALMON-Delicious combination of Dijon mustard and horseradish, one of our client's favorites!
CREAMED SPINACH- Flavored with a hint of garlic
POTATOES DAUPHINOISE- A creamy potato gratin
ROASTED SALMON -With fresh saffron tomato sauce
HAY AND STRAW FETTUCINE With lemon cream sauce
ROASTED SEASONAL VEGETABLES
BAKED SALMON FILET -With sesame-ginger crust
STEAMED ASPARAGUS
LEEK-POTATO PUREE
POACHED SALMON-With cucumber tomato crust. This dish makes an awesome presentation at a gathering with the pink fleshed salmon and the green cucumber-herb crust
DILLED NEW POTATOES
TOMATO SALAD
HALIBUT with CRISP CRUST -Served with a caper-herb sauce
ROASTED SEASONAL VEGETABLES-Such as fennel and new potatoes
HALIBUT TOPPED with TOMATO-BASIL BUTTER, WRAPPED in CORN HUSKS and BAKED
MAQUE CHOUX- A New Orleans style creamed corn dish with basil and red pepper
HALIBUT or BONELESS TROUT FILET with PECAN-PARSLEY PESTO CRUST
SAUTEED SPINACH
TOMATO-CILANTRO COUSCOUS
BALSAMIC HALIBUT-Marinated with balsamic vinegar, garlic and cilantro then roasted
SAUTEED GREENS with PASTA
In several of our seafood choices, a variety of fish may be interchanged. We love to use the freshest Hawaiian fish when it is available.
HAWAIIAN OPAH or HALIBUT-With CHARRED TOMATILLO AIOLI and HOT and SOUR CITRUS SAUCE. These filets are rolled in pistachio nuts and only need the oven and these two fantastic sauces!
SAUTEED CHAYOTE SQUASH AND PEPPERS
RICE
HONEY-GLAZED MAHIMAHI or HALIBUT-With the island flavor of ginger
PARSLEYED NEW POTATOES
SAUTEED ZUCCHINI, TOMATOES, and PEPPERS
AHI TUNA -Delicious sesame crusted tuna steak with an orange ,ginger and lemongrass sauce
SWEET and SOUR GLAZED CARROTS
RICE
VEGETARIAN
FRESH SPINACH PASTA LASAGNE- With wild mushrooms ,ricotta bˇchamel and marinara sauce
GARLIC BREAD
SAUTEED GREENS
POLENTA and SPINACH TORTE - Layers of polenta, spinach, tofu and mushrooms. Served with puttanesca sauce
GARLIC BREAD
EGGPLANT PARMESAN-An Italian classic, layers of eggplant and cheese with marinara sauce
GARLIC BREAD
SEITAN, WILD MUSHROOMS and CORN STUFFED PEPPERS-With poblano chili sauce, a very elegant vegan entree
SAUTEED GREENS
SAFFRON RICE
CURRY-CRUSTED TEMPEH-With pomegranate sauce, steamed tempeh, crusted with curry polenta mix, baked and topped with a sweet and sour sauce
WILD RICE PILAF
SAUTEED SWISS CHARD
TEMPEH-With orange-ginger sauce. This simple citrus ginger sauce is a perfect compliment to the rich flavor of the tempeh and the crunch of the tempeh-polenta crust
WILD RICE PILAF
SAUTEED SWISS CHARD
TEMPEH, SAUERBRATEN STYLE- With braised RED CABBAGE and ASIAN PEARS
SPINACH DUMPLINGS
This is a vegan take on the classic German recipe!
