(POULTRY)
Simply pan seared and served with raspberry balsamic vinegar sauce
Scalloped Chicken Breast sautéed with Portobello mushrooms and artichokes in a rosemary sauce
Chicken Marsala and mushroom sauce
Chicken Tenders lightly breaded a and served with a lemon, mushroom and basil sauce
Chicken Breast stuffed with spinach, pine nuts, and wild mushrooms in a Pinot Noir sauce
Breaded Chicken Milanese Nicoise - topped with chopped tomatoes, olives, roasted peppers, parsley and olive oil
Roasted Long Island Duckling served with a fruit sauce
Cornish Hen roasted with honey-herbed lemon sauce or a wild mushroom sauce with shallots and red wine
(SEAFOOD)
Scallops - Salmon - Red Snapper - Lemon Sole - Maryland Crabcakes - Tilapia - Grouper - Tuna - Swordfish
Cold Poached Salmon - Salmon served in its very best form with a delicious horseradish, cucumber, herb or dill sauce
Pan seared Fish in white wine topped with spinach and sliced portobello mushrooms
Fish sautéed with a crisp sesame almond crust and served with a sweet red bell pepper sauce
Shrimp Kebob
Poached Fish topped with roasted peppers, sundried tomatoes, and grilled mushrooms
Pan seared fish with roasted shallots and chopped tomatoes over cous cous
Fresh Fish served with a lemon-chive sauce
Potato and Herb crusted Salmon
(PORK)
Loin of Pork topped with apple and raisins and served with a Port Wine sauce
Roasted Loin of Pork topped with spinach and goat cheese and served with a Port Wine sauce
Smoked ham baked with raisins and a honey-mustard fruit glaze
(VEAL, BEEF and LAMB)
Filet Wellington - Filet Mignon covered with fois gras and wrapped in puff pastry
Beef Bourguinon - Tender pieces of beef cooked in a red wine beef stack sauce
Filet Mignon served with a variety of sauces
Marinated Baby New Zealand Rack of Lamb herb crusted and served with a rosemary garlic sauce
Veal Chop served with wild mushrooms in a Cognac sauce Roast |
