Courses

Thyme & Walnut Chicken served with a Warm Orange Zest Vinaigrette, Wild Rice and Spinach sautéed in olive oil

Chicken Roulade stuffed with Shrimp, Leeks and Monterey Jack plated with a Lemon Buttermilk Sauce - great over a bed of Herbed Linguine

Southern Cornmeal Crusted Chicken served with a Sweet Potato Pie & drizzled with a Bourbon Sauce

Sliced Tenderloin of Beef served over Foccacia Bread and Smothered with Chopped Roasted Vegetables and Wine Caper Sauce

Veal Chops with Wild Mushroom & Sherry Glace Served over Shallot Mashed Potatoes

Pork Tenderloin Served with an Apple, Mustard & Sage Sauce with Spiced Carrot and Yukon Gold Potato Chips

Herb Crusted Lamb with Minted Tomato, Onion and Apple Compote. Eggplant Couscous compliments the dish well

Indian Lamb Curry Served with Apricot & Almond Basmati Rice

Paellas (Chicken, Sausage, Seafood)

Swordfish seared in a Toasted Sesame-Pepper Crust, Wasabi Mashed Potatoes and Asian Vegetables

Shrimp Sautéed with Ratatouille of Vegetables and Baby Shells of Pasta

Red Snapper in Bouillabaisse Sauce

Barbecue, Theme and Holiday Menus

Asian inspiration and many other cuisines authentically prepared