FISH

  • Black cod with miso glaze
  • Chilean sea bass provencal with olives, capers and rosemary
  • Chilean sea bass in a chardonnay reduction
  • Salmon crusted with black pepper lime sauce
  • Pan seared miso halibut
  • Salmon with dijon sauce
  • Panko crusted salmon
  • Lemon dill salmon
  • Teriyaki salmon
  • Pineapple glazed salmon
  • Roasted pistachio crusted salmon
  • Grilled tilapia with fresh tomatoes and lemons
  • Herbed tilapia win a lemon sauce

CHICKEN

  • Roasted tuscan chicken
  • Chicken florentine
  • Chicken marsala
  • Chicken piccata
  • Chicken milanese
  • Mediterranean chicken roulade
  • Lemon chicken
  • Pomegranate chicken
  • Balsamic glazed chicken
  • Sangria chicken
  • Stuffed breast of chicken with mushrooms, sun dried tomatoes, wild rice in a red wine reduction
  • Herb marinated chicken breast in a white wine sauce
  • Chicke kebab
  • Cajun style chicken breast
  • Jerk chicken
  • Creole style chicken breast

MEAT

  • Baby lamb chops in soy and honey mustard marinade
  • Slow roasted shank of lamb
  • Rack of lamb with fresh herb crust
  • Grilled rib eye
  • Grilled veal chop in a herbal glaze
  • Cilantro marinated duck
  • Prime rib of beef  au jus
  • Braise roasted short rib of beef
  • Mignon of veal
  • Grilled filet of prime beef
  • Braised filet of beef in a wine reduction

Paired Entrées

  • Chicken confit on a bed of couscous and tanzia, candied root vegetables and green bean ribbons.
  • Braised short rib with red wine mushroom sauce, sweet yukon gold potato pave, green bean ribbons and candied root vegetables.
  • Grilled salmon with a quinoa pilaf, green bean ribbon and steamed baby carrots.
  • Miso salmon with a vanilla parsnip mash, green bean ribbon, baby carrots, sweet yellow and orange bell peppers, yellow and green zucchini.
  • Braised  short ribs with sweet potato gratin and baby candid vegetables.
  • Duck confit with Moroccan tagine on a bed of couscous, baby candied vegetables.
  • Miso glazed halibut with sweet potato gratin and baby candied vegetables.
  • Braised filet of short ribs of prime beef, sauce bourguignon, presented on a bed of Israeli couscous and medley of roasted vegetables.
  • Mandarin glazed breast of chicken over basmati rice pilaf and honey roasted root vegetables.
  • Pan seared sea bass paired with celery root puree and blanched broccolini topped with a celery leaf and roasted almond pesto.
  • Herb marinated  chicken breast with seasoned coriander jasmine rice and three-color glazed baby carrots drizzled with a warm cilantro vinaigrette
  • Herb-encrusted grilled veal chop brushed with Dijon and brushed with a rosemary, thyme, sage and parsley glaze served with sautéed lemon spinach and baby purple potatoes
  • Braised filet of beef in a natural burgundy wine sauce with braised root vegetables, garlic and chive whipped potatoes, topped with a potato spiral.
  • Miso glazed chilean sea bass with baby bok choy and Asian vegetables