red meat / pork
sliced new york strip with brandy & peppercorn sauce
potatoes au gratin * sauté of seasonal vegetables
sliced new york strip with pomegranate demi glace
pine nut couscous * balsamic roasted brussel sprouts with dried cherries
grilled sliced beef tenderloin
with roasted fingerling & purple peruvian potatoes,
slow oven-roasted tomatoes, baby green beans and brandied cream sauce
grilled individual filet of beef with blue cheese butter
potatoes au gratin * sauté of baby green beans & baby carrots
beef wellington
tenderloin wrapped in mushroom duxelle, westphalian ham & puff pastry
roasted baby new potatoes * sautéed haricot verts
southwestern style grilled skirt steak
chipotle sweet potato mash * sauteed green & red bell peppers
red onion, jalapeño & roasted corn salsa
grilled marinated lamb loin with pomegranate demi
pureed parsnips with olive oil * balsamic roasted cipollini onions
rack of lamb coated with fresh herbs & mustard
polenta triangles topped with sundried tomatoes & parmigiano reggiano
sauté of seasonal vegetables
rack of lamb with dijon & pistachio crust
saffron risotto with wild mushrooms & parmigiano reggiano
sauté of seasonal vegetables
sliced loin of lamb with a minted demi glace
potatoes au gratin * layered zucchini vegetable terrine
sliced pork tenderloin with jalapeño chutney glaze
herbed couscous with fine diced bell pepper * sauté of seasonal vegetables
chicken
sliced stuffed breast of chicken
with prosciutto, fresh basil, chevre and sundried tomato, topped with a light herbed sauce
garlic mashed potatoes * sautéed zucchini & yellow squash
chicken marbella
with white wine, garlic, spanish green olives, pitted prunes, capers and dried oregano
soft polenta * sauté of seasonal vegetables
moroccan style chicken
boneless breast of chicken made with roasted tomatoes, eggplant, slivered almonds, cilantro and lemon juice
basmati rice * sauté of seasonal vegetables
sliced marinated breast of chicken
sliced kalamata olives, artichokes, feta, roasted tomatoes and micro basil
potatoes au gratin * sauté of seasonal vegetables
chicken piccata
with white wine, shallots, lemon juice, capers and minced parsley
traditional mushroom risotto * sautéed haricot verts
chicken cacciatore
boneless breasts of chicken with sauteed mushrooms, tomato and parsley in a red wine sauce
mixed wild & white rice * sauté of seasonal vegetables
chicken florentine stuffed with spinach, garlic & cheeses
saffron risotto with wild mushrooms and parmigiano reggiano * sauté of seasonal vegetables
sliced grilled breast of chicken with lemon saffron cream
herbed couscous * vegetable ratatouille
grilled breast of chicken with tomato cream & tarragon sauce
roasted rosemary baby new potatoes * sauté of seasonal vegetables
fish
grilled filet of salmon with lemon & dill beurre blanc
mixed wild & white rice with orange zest * sautéed asparagus tips
grilled white sea bass with light asian glaze
topped with avocado & mango salsa * wasabi mashed potatoes * saute of baby bok choy
grilled california sea bass
with artichoke hearts, sundried tomatoes, & kalamata olives
mix of white & wild rice * sauteed asparagus tips
grilled sea bass topped with mediterranean "tapenade" relish
of tomatoes, olives, capers, onion & olive oil * mix of white & wild rice * sauteed asparagus tips
grilled alaskan sable fish
over fried risotto cake with shitake mushrooms * served with haricot verts and a lemon basil beurre blanc
pan seared halibut
chive & sour cream mashed potatoes * drizzled with roasted tomato vinaigrette * fanned asparagus spears
pan seared halibut
pearled couscous * sauteed stone fruits * lemon basil beurre blanc
seared sea scallops with a soy lime sesame glaze
couscous made with red peppers & scallions * sauteed baby spinach
vegetarian
vegetarian napoleon
made with marinated grilled eggplant, portobello mushroom and chevre cheese drizzled with fresh basil oil
potatoes au gratin * sauté of seasonal vegetables
grilled eggplant and artichoke brochette
pine nut couscous * lemon roasted garlic yogurt sauce * balsamic roasted brussel sprouts with dried cherries
eggplant parmesan stack
layers of panko breaded eggplant with melted fresh mozzarella and roma tomatoes with a spicy tomato sauce
potatoes au gratin * sauté of seasonal vegetables
mushroom strudel
mushrooms sauteed with garlic & herbs rolled in flaky puff pastry with goat cheese
topped with oven roasted tomatoes and basil oil
mediterranean baked eggplant
layers of eggplant, zucchini & potatoes with onions, garlic, parsley, tomatoes and spices
topped with beshamel sauce and parmigiano reggiano
potatoes au gratin * sauté of seasonal vegetables
four cheese ravioli
tomato cream sauce, sundried tomatoes, chopped basil
asiago & sweet pea ravioli
brown butter and sage sauce, snow peas and italian roasted tomatoes
red bell pepper stuffed with quinoa salad
made with adzuki beans, pistachios, basil, cilantro and roma tomatoes
side of grilled eggplant drizzled with lemon yogurt sauce
fried falafel medallions
citrus garlic yogurt sauce, cumin spiced lentils and stewed tomatoes, minced mango garnish
curried roasted cauliflower & cashew gratin (vegan)
with oven roasted tomatoes and sweet kale, served over wild & white rice
coconut chickpea curry with jasmine rice (vegan)
tomatoes, chickpeas, cilantro and ginger in a creamy coconut curry
vegan mushroom ravioli (vegan)
with almond milk ricotta, tomato and roasted garlic sauce
topped with snow peas and italian roasted tomatoes
vegan spinach ravioli (vegan)
with almond milk ricotta, tomato saffron sauce
topped with snow peas and italian roasted tomatoes