Chicken and Poultry
Chicken Limon
battened and sautéed with fresh lemons,
white wine, and capers
Chicken Saltimbocca
layered with prosciutto, fresh sage, and gruyere cheese set on a sage and chardonnay reduction
Rolled Stuffed Breast Of Chicken
spinach, feta cheese and red pepper napped with cranberry mustard sauce
Roasted Farm Raised Quail
stuffed with truffled wild rice and matchstick carrots served with morel mushroom sauce
Cornish Game Hen
nested with hazelnut and Turkish fig dressing and glazed with apricot ginger sauce
Crispy Duck with Glogg Sauce
marinated with honey, orange and cardamom with a Madera, red wine and star anise glogg sauce
Fish and Seafood
Grilled North Atlantic Salmon
set on roasted garlic sautéed spinach with a citrus buerre blanc sauce
Seared and Roasted Red King Salmon
served on parmesan mashed potatoes and finished with a sorrel sauce
Rosti Potato Crusted Halibut
crusted with pumpkin and sesame seed potato lace set on fennel confit with a rhubarb sauce
Ginger Soy Marinated Grilled Ahi Tuna
served on shredded Japanese diakon radish finished with wasabi crème and crisp won ton
Grilled Florida Grouper
set on leek and shaved artichoke sauté, in tomato broth with saffron aioli
Roasted Striped Sea Bass
Jamaican orange marinade with allspice, Serrano peppers, and green onion
Mixed Seafood Grill
garlic lemon shrimp, saffron dusted scallops and cilantro chili swordfish
Poached Lobster Medallions
Napped with a seafood, white wine, and pernod reduction with lemon zest and crossed chives
Beef, Veal, Lamb, Pork, and Game
Five Pepper Grilled Filet Mignon
set on caramelized mushrooms with minced shallots with a cabernet reduction and frizzled leeks
Espresso Rubbed Tenderloin of Beef
with a manchego cheese lace polenta with a roasted pasilla pepper puree and prickly pear cactus
Pistachio Crusted Lamb Chops
savory mashed sweet potatoes and a pinot noir and plum reduction
Apricot Glazed Pork Loin
grilled pear and fennel relish and apple chips with rosemary and red wine sauce
Medallions of Veal
garlic yukon gold mashed potatoes veal stock and zinfandel demi glace
Roasted Tenderloin of Venison
flavored with allspice and juniper berries served with a dried fruit and berry relish
Vegetarian
Grilled Vegetable and Goat Cheese Tower
zucchini, yellow squash, sweet peppers, and carrots layered with goat cheese and finished with spicy marinara sauce
Asparagus and Leek Strudel
baked in a light phyllo pastry with Neufchatel cheese with fresh raw spinach leave tossed with strawberry dressing
East – West Stuffed Portabello Mushrooms
filled with tofu, peppers, water chestnuts, and brown rice with spicy sweet and sour sauce, scallion, and ming bean sprouts
Moussaka Stuffed Eggplant
mushrooms, peppers, tomatoes, and ricotta cheese spiced with cloves, cinnamon, cayenne pepper, and ground cumin
Accompaniments
Garlic Mashed Potatoes Roasted Fingerling Potatoes with Tarragon
Potato Duchess Tower
Yukon Gold and Sweet Potato Napoleon
Timbale Jasmine and Wild Rice
Polenta Pyramid with Mascarpone
Bundled Haricot Vert
Poached Asparagus Spears
Grilled Vegetable Batons
Roasted Red Pepper Soufflé
Sautéed Broccoli and Cauliflower
Garlic Infused Broccoli Rabe
Roasted Brussel Sprouts with Soy and Sesam
