Entrees
 Some of the entrees listed below are complete plates with the starch and vegetable accompaniment integral to the protein. Others require the addition of vegetable and starch.
Chicken, Duck, Pheasant and Quail Entrees
Balsamic-glazed breast of chicken on vegetable couscous
Tomato saffron broth
Garlic roasted asparagus
Basil marinated breast of chicken
Stuffed with roasted peppers and mozzarella
Basil demi glace
Boneless breast of chicken stuffed with a fruit mosaic
Calvados demi glace
Confit of sun-dried cherries, raisins and leeks
Breast of chicken stuffed with apples and caramelized leeks
Champagne mustard cream sauce
Breast of chicken stuffed with spinach, ricotta pinenuts
Fresh tomato coulis
Breast of chicken with mushroom duxelle in a golden phyllo package
Mushroom cream sauce
Pan-roasted chicken with spiced-honey (cumin, cardamom, hot paprika, ancho chile powder) garnished with pistachios and sundried tomaotes
Chicken breast stuffed with spinach on mushroom crouton
Wild mushroom demi glace
Chicken breast stuffed with spinach, goat cheese and sun-dried tomatoes
Port demi glace
Grilled breast of chicken with ragout of wild and domestic mushrooms
Thyme demi glace
Grilled marinated breast of chicken with shiitake mushrooms
Roasted tomato sauce and balsamic-honey syrup
Frizzled leeks
Honey, lime and rum glazed chicken breast with spicy roast sweet potatoes
Sugar snap peas
Lemongrass marinated breast of chicken
Thai-curry glaze and cucumber relish
Smoked chicken and corn cakes with chipolte sour cream
Breast of pheasant with port wine sauce
Fanned breast of duck with brandied fig sauce
Confit of sundried cherries, golden raisins and leeks
Grilled pesto-marinated turkey flank steak
Pan roasted Muscovy duck breast
Roasted shallot and green peppercorn demi-glace
Sautéed swiss chard
Shoestring potatoes
Pan roasted quail with port wine sauce and herb polenta
Peking roast hacked duck with scallion and sesame seeds
Roast breast of pheasant with a ragout of wild mushrooms and thyme demi-glace
Parmesan risotto
Roast duck with applejack brandy sauce
Sauteed apple rings
Roast goose stuffed with apple, apricot and almond bread stuffing
Sage demi glace
Sage roasted turkey with apple bread stuffing
Old-fashioned giblet gravy and cranberry chutney
Semi boneless Cornish game hen with apricot-almond bread stuffing
Port wine sauce
Beef Entrees
Filet of beef with morels
Roasted shallots and chestnuts
Port wine sauce
Grilled beef filet
Basil mashed potatoes, julienne vegetables
Tomato balsamic jus
Grilled filet of beef on wild rice polenta
Wild mushroom, tomato and caramelized pearl onion ragout
Grilled stuffed flank steak
Red wine sauce with brunoise of butternut squash
Grilled pesto-marinated flank steak with herb mayonnaise
Herb and pepper crusted filet of beef, herb demi glace
Herb marinated flank steak with homemade mango catsup
Petite tournedo of beef with red wine sauce
Small truffled potato cake
Sauteed baby vegetables with lemon butter
Rare filet mignon with wild mushroom risotto
Grilled jumbo shrimp with red pepper butter
Roast beef tenderloin, potato fennel gratin
Roast baby carrots and Garlic thyme jus
Roast filet of beef sauce accompaniments:
Barolo sauce
Bearnaise sauce
Black truffle demi glace
Bordelaise sauce
Fresh herb demi glace
Red wine sauce
Roasted shallots and red wine sauce
Grilled skirt steak
Roast filet of beef stuffed with fennel and wild mushrooms
Red wine sauce
Petite tournedo of beef with chanterelles and red wine
Roasted turnip and shallot puree
Roast filet of beef with herb and pepper crust
Herb demi glace
Braised short ribs of beef
Roast filet of beef with herb demi glace
Grilled jumbo shrimp with red pepper butter
Roast filet of beef with petite ratatouille
Herb demi glace
Roast filet of beef with wild and fresh mushrooms
Fresh herb demi glace
Roast prime rib of beef
Fresh herb demi glace
Tamari marinated flank steak with shiitake and domestic mushrooms
Tournado of beef on polenta cake
Wilted spinach, wild mushrooms, roasted garlic and shallots
Merlot sauce
Veal Entrees
Cider-roasted veal chop stuffed with pancetta and swiss chard
Glaze of pan juices
Grilled rib veal chop
Wild mushroom demi glace
Loin of veal stuffed with a mosaic of fruit
Calvados demi glace
Noisettes of veal with ragout of wild mushrooms
Herb demi-glace
Parmesan basil crusted veal medallion
Pinenut and sweet roasted garlic sauce
Rack of Veal with caramelized shallots
Port wine sauce
Rib veal chop with confit of wild mushrooms
Wild mushroom demi glace
Roast loin of veal stuffed with spinach and pinenuts
Fresh herb demi glace
Roast loin of veal stuffed with veal, swiss chard and pistachios
Red wine sauce
Roast loin of veal with caramelized shallots
Cognac shallot demi glace
Tournedo of veal with a confit of wild mushrooms
Wild mushroom demi glace
Lamb Entrees
Braised lamb shank with shallots and tomato
Carved rack of lamb with mustard crust
Caramelized shallots, portobello mushrooms and white beans
Mustard sauce
Grilled baby lamb chop
Eggplant marmalade
Soft polenta
Arugula puree
Lamb shanks braised with anise and orange
Fennel crusted medallions of lamb
Barolo sauce
Fresh herb and pepper crusted noisettes of lamb
Thyme and mint demi glace
Confit of figs, leeks and mint
Garlic roast leg of lamb with fennel rosemary relish
Grilled butterflied leg of lamb with pesto
Grilled leg of lamb with fennel, olive and basil relish
Thai curried lamb with keffir lime & butternut squash served in mini-pumpkin
Grilled leg of lamb with oregano, artichokes and preserved lemon
Herb and pepper crusted lamb chops
Rosemary demi glace
Medallions of baby lamb with eggplant pancakes
Herb de Provence demi-glace
Medallions of lamb on petite root vegetables
Sherry vinegar demi glace
Napoleon of lamb and portobello mushroom
Confit of root vegetables
Red wine sauce
Pan seared double lamb chop, rosemary garnish
Fresh rosemary demi glace
Roast rack of lamb with a ratatouille turnover, saffron cous cous
Roast garlic jus
Rosemary crusted leg of lamb marinated in garlic and olive oil
Black olive and tomato salsa
Fish Entrees
 Salmon is the universally acceptable fish and there is a world of great fish beyond salmon. Our experience has been that you can successfully select fish as your guest’s entrée and overwhelmingly be acceptable to your guests. We can provide a meat or poultry option for guests for whom fish is not acceptable.
Please note that there are endangered fish such as Chilean Sea Bass that we will not serve.
Balsamic-glazed salmon filet on vegetable cous cous
Tomato saffron broth
Garlic roasted asparagus
Cedar-planked roasted Norwegian salmon
Roasted corn and tomato salsa
Chile-crusted tournedo of salmon
Caramelized shallot and roasted tomato sauce
Balsamic-honey syrup
Fennel crusted salmon filet
Braised fennel and tomato
Grilled barbecued salmon filet
Roasted corn sauce
Sauteed halibut with roasted fennel, swiss chard and warm coriander seed vinaigrette
Grilled salmon over wilted escarole
Confit of leeks, onion, garlic and shallots
Norwegian salmon, leeks and wild mushrooms wrapped in phyllo
Champagne sauce
Pan seared salmon on sautéed Swiss chard
Yukon gold potatoes, peas and shiitake mushroomsLemon chive sauce
Pan-seared salmon
Over braised leeks, garlic, shallots, roasted yam, red onion, white wine with cream-wilted spinach
Salmon roulades
Sun-dried tomato sauce
Pan-seared salmon on wilted greens
Brunoise of sweet & sour vegetables in a light tomato broth
Topped with frizzled leeks
Roast mustard-seed crusted salmon filet on wilted greens
Red wine sauce
Salmon and dill cakes
Horseradish mayonnaise
Salmon coulibiac with cucumber dill sauce
Salmon filet with cilantro and lime
Fresh coriander and pepper crusted tuna
Chile lime mayonnaise
Grilled halibut with gazpacho sauce
Grilled mahi mahi with mango salsa
Pan-seared cod on savory cabbage
White beans and black trumpet mushrooms
Black sesame seed garnish
Striped bass with leeks, shitake mushrooms and port winer sauce
Pan roasted cod with grilled leeks, orange segments with pomegranate vinaigrette
Roasted halibut with caramelized onions
Red wine sauce
Sauteed halibut with leeks and shitake mushrooms
Wild mushroom potato pancake
Port wine sauce
Sauteed julienne snow peas with Napa cabbage
Pan-roasted cod over wilted spinach and grilled leeks
Sun-dried tomato vinaigrette
Toasted noodle-rice pilaf
Pan-seared salmon
Braised leeks, garlic, shallots, roasted yam and red onion with white wine and cream
Parsnip pancake
Seafood Entrees
Fruits of the Sea
A sophisticated one-dish entree with Shrimp, scallops and salmon
Garlic and green chile custard
Roasted zucchini and yellow squash
Charred tomato and saffron broth
Macaroni and cheese with lobster and sage
New Orleans jambalaya with shrimp, chicken and andouille
Paella Valencia
Shrimp, mussels, clams, chicken and chorizo sausage
Baked with sofrito, saffron rice and peas
Grilled seafood wrapped in banana leaves
Soft shell crab with Thai curry sauce
Thai lobster and shrimp curry
With cellophane noodles, fresh coriander and peanuts
Thai rock shrimp cakes with spicy cucumber relish
Pan-seared scallops with pumpkin risotto - served in mini (sugar) pumpkin
Curried seafood and coconut noodles served in coconut
Other Entrees
Grilled vegetable napoleon
Roasted tomato sauce
Frizzled leeks
Balsamic reduction syrup
Pesto roast porkloin with eggplant and basil relish
Roast loin of venison with cracked pepper and dried cherry demi-glace
Yukon gold potato cake
Roasted root vegetables
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