|
|
|
French Onion Soup Gratinee
 |
Caramelized onions in a rich broth topped with a French bread crouton
|
and melted Gruyere
cheese.
Minestrone Soup
 |
Italy's best-known soup. Vegetables, pasta and beans in a
|
light tomato broth
topped
with Parmesan cheese.
Baja Seafood Chowder
 |
A hint of hot chili pepper, cilantro and lime juice add a south of the
|
border
spark to this Manhattan style red seafood chowder.
|
|
|
|
Southwestern Cobb Salad
 |
Cobb salad
with dry chili
rubbed grilled flank steak
and a creamy
|
southwestern ranch dressing.
Pecan and Pear Salad
 |
Mixed organic greens topped with toasted pecans and crisp pears with
|
a silky blue cheese
dressing.
Caprese Salad
 |
Tomato, fresh mozzarella and basil sprinkled with salt, pepper and
|
Italian extra virgin olive oil.
|
|
|
Spinach Manicotti
 |
Baked manicotti with fresh hand crafted pasta stuffed with spinach, ricotta
|
and Parmesan cheese.
Lemon Chicken Orecchiette
 |
Little ear shaped pasta topped with pan seared chicken breast, lemon,
|
parsley and butter.
Tortelloni Tomato Basil
 |
Fresh tortelloni filled with chicken, ricotta and Parmesan cheese in a
|
fresh tomato basil sauce.
|
|
|
|
|
|
Braised Beef Short Ribs
|
Slow cooked beef short ribs served with a horseradish gremolata. This meat is so tender it just falls off the bone. A gremolata is a classic topping for braised meats and consists of parsley, lemon zest and horseradish.
|
|
Venison Medallions with Horseradish
Dumplings
|
Pan grilled farm raised venison medallions served with mixed herbs and creamed horseradish dumplings. These small piquant dumplings complement and round out the flavor of the venison.
|
|
Pork Rib Roast with Cranberry
Apricot Stuffing
|
Pan seared pork rib roast with a tart cranberry and apricot stuffing. The filling is made from dried fruits macerated in brandy and is then inserted into the middle of the roast. When the roast is sliced, the beauty of the stuffing is revealed. This roast is served with a sour cream mustard sauce.
|
|
|
|
Roasted Duck with Molasses Glaze
|
This Long Island duckling is roasted and basted with a molasses, honey and spice mixture. we pierce the skin while roasting the duck to let the fat run free. This process gives you a more flavorful duck without the fatty taste.
|
|
Baked Lemon Chicken with
Caramelized Sweet Onions
|
The golden chicken, infused with the aroma of lemon, is served on a bed of watercress to catch the delicious juices. Roasted onions glazed with balsamic vinegar add a strong accent.
|
|
Golden Glazed Poussins
|
The small poussins chickens are comparable in size to a large quail and are served one per guest. The poussins are treated with delicate hands and are trussed and basted while they are roasting to keep them from drying out. They are served with a Marsala pan gravy.
|
|
|
|
Paella
|
This Spanish classic contains a cornucopia of shellfish, chicken and rice in a saffron flavored broth. This classic one pot meal is served as the star of the show and needs no help from a supporting cast.
|
|
Tuna Steak with Red Onion Salsa
|
These tuna steaks are dusted with crushed cumin seeds, red chili flakes and a splash of lime before they are seared over a hot grill pan. The red onion salsa is a colorful accompaniment and it enhances the flavor of the steak.
|
|
Lemon Halibut with Caper Sauce
|
These halibut steaks are rubbed with parsley, lemon zest, salt and pepper before they are grilled to perfection. A spicy sun dried tomato, caper and lemon juice sauce is draped over the fish with a parsley lemon wheel garnish.
|
|
|
|
|
|
Creamy Red Pepper Risotto
|
Creamy risotto, an Italian classic, comes alive with the flavors of red peppers and Parmesan cheese. This side dish is robust to be the star of the show, but will take second billing as a side dish.
|
|
Sweet & Sour Pearl Onions
|
Originally from the Provence region of France, this is not your ordinary side dish. Gently simmered sweet pearl onions and raisins are a wonderful combination.
|
|
Potato Dauphinois
|
Dauphinois is a thinly sliced russet potato casserole covered in a creamy white sauce that is baked until bubbly and golden. This dish is especially satisfying when it is cold outside.
|
|
|
|
Potato, Mushroom and Beet Casserole
|
Roasted garlic mashed potato casserole filled with flavored beets and sauted wild mushrooms. Baked until golden brown.
|
|
|
|
Spinach, Mushroom and Feta Jalousie
|
Jalousie, French for shutter, refers to this pie's slatted puff pastry top. The pie has the classic combination of spinach and feta cheese.
|
|
Autumn Time Galette
|
Butternut squash, apple and caramelized onions in a golden flaky crust topped with blue cheese.
|
|
|
