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Entrees
Poultry & Game
- Seared and roasted Cornish hens with lemon basil and pommerey
- Stuffed chicken breasts with spinach and tallegio
- Grilled chicken paillard Provencal
- Grilled chicken paillard with leeks and wild mushrooms
- Saffron chicken and rice
- Sautéed chicken paillard with wilted greens and lemon rosemary glaze
- Roast baby quail with sage, pancetta and creamy polenta
- Roast duck with dried cranberry & orange
- Roast duck Asian marinade
- Stuffed Cornish hens with cornbread and chili stuffing
- Chicken Saltimbocca
- Jerk Chicken
- Chicken and sausage Contadina
- Free range fried chicken
- Lemon chicken and asparagus
- Moroccan chicken with 16 spice rub
- Summer poached chicken breasts with torn pesto
- Southern style chicken and dumplings
- Roast turkey with sage and garlic
- Chicken and roasted corn enchilada
- Free range roasted chicken with Asian pesto
Fish
- Grilled filet of salmon with sun-dried tomato and herb butter
- Seared tuna steak with tomato concasse and frizzled leeks
- Grilled swordfish Siciliana
- Seafood Paella
- Seafood Primavera over black pepper linguini
- Poached salmon with julienne vegetables and lemon thyme
- Baked sea bass with morels and red wine glaze
- Crab and tomatillo enchilada
- Grilled brook trout with orange and sage marinade
- Sauteed salmon filet with Thai curry sauce
- Lobster ravioli with sweet bell pepper and saffron butter sauce
- Stuffed filet of flounder with spinach and crab
- Seafood Jumbo
- Bouillabaisse
Red Meat
- Filet of beef with peppercorns and red wine glaze or red pepper aioli
- Roasted spring lamb with rosemary and grilled shallots
- Roast loin of pork with herbed horseradish crust
- Rib eye steak with shiitake, soy and scallions
- Sherry lemon veal medallions
- Roast beef au jus
- Ossobucco Milanese
- Stuffed veal chops with chopped arugula and fontina
- Southern style barbeque ribs
- Veal scaloppini with portobello and marsala
- Barbeque sliced London Broil with sweet peppers
- Involtini Di Vitello
- Carribean pork and beef stew
- Veal Piccata
- Cassoulet
- Smothered pork chops
Vegetarian
- Spinach vegetable lasagna
- Tofu vegetable casserole
- Kasha nut loaf
- Spanikopita
- Grilled vegetable and polenta lasagna
- Asian stuffed bok choy with rice wine vinegar and soy
- Mexican Casserole
- Eggplant Lasagna
Accompaniments
- Grains
- Cous cous with vegetable confetti
- Quinoa tabouhli with cucumber and mint
- Rice noodles with cilantro, mint and peanuts
- Long grain and wild rice with summer squash, mushrooms and fennel
- Basmati Rice Pilaf
- Arborio Rice Primavera
- Rice salad with dill and baby vegetables
- Creamy herbed polenta
Vegetables
- Roasted vegetables with olive oil and coarse salt
- Steamed asparagus with sherry vinaigrette
- String beans with toasted pignoli nuts
- Sugar snap peas with herb vinaigrette
- Roasted baby eggplant with fresh herbs and toasted bread crumbs
- String beans and fresh beets vinaigrette
- Cauliflower Fritti
- Steamed cabbage with turmeric and onion
- Springtime Ratatouille
- Sauteed spinach with garlic and oil
- Steamed asparagus and baby carrots with toasted sesame
Pasta
- Potato & leek ravioli with sage, white wine and parmegiana
- Angel hair pasta with fresh pesto
- Parsley ravioletti with ricotta filling
- Agnolotti with pancetta, fresh thyme and artichoke hearts
- Pasta with asparagus, plum tomatoes and chevre
- Roasted beet and balsamic ravioletti (non dairy)
- Udon noodles with steamed vegetables and ginger
- Pasta Arrabiatta
- Black and White Bow Ties with Sweet peppers and peas
- Penne alla Vodka
- Angel Hair Primavera
- Cavatelli Puttanesca
- Fusilli with chicken sausage and escarole
- Tricolor gnocchi with arugula and fresh plum tomatoes
- Linguine with white clam sauce
- Bucatini with eggplant, tomato and ricotta salata
- Fettucinne with smoked salmon and dill cream
- Cold sesame noodles
- Whole wheat noodles with broccoli di rape, garlic and olive oil
Potatoes
- Roasted chive potatoes
- Roasted new potatoes rosemarino
- Roasted new and sweet potato with honey and ginger
- Roasted potato and onion torte
- Garlic mashed potatoes
- Boiled baby yukon golds with parsley butter
- Cajun spiced steak fries
- Baby new potatoes with wilted greens, leeks and chevre
Salads
- Insalata Tricolore
- Baby spinach salad with dates, walnuts and maple soy vinaigrette
- Caesar's salad with Kalamata olive bread croutons
- Field green salad with roasted shallot currant vinaigrette
- Baby mixed greens with pears, roquefort and sherry vinaigrette
- Shaved fennel, orange and parmesan with arugula
- Hearts of palm with endive, romaine and lemon and olive oil
- Wild mushrooms and frisee with lemon rosemary vinaigrette
- Two beet salad with lime and parsley
- Black bean salad
- Panzanella
- Tomato avocado and corn salad
- Summer cabbage salad
- Mixed green salad with goat cheese and walnut leek vinaigrette
- Two bean salad
Desserts
- Assorted Biscotti and fresh fruit
- Fresh berries with whipped cream
- Miniature Italian pastries and cookies
- Brownies and Blondies
- Lemon and pecan bars
- Apricot and walnut linzer tarts
- Selection of pies and cakes
- Chocolate covered strawberries
- Tiramisu
- Mousse (assorted flavors available)
- Chocolate banana bread pudding
- Ice Cream, Sorbet and Gelato
- Spring fruit strudel
- Specialty Cakes Available On Request
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