Herbed Chicken Breast

6 oz Chicken Breast served with your choice of Sauce, Starch options, and Fresh Seasonal Vegetables.

Lemon Chicken Scaloppini

4 oz Chicken Breast served atop

Mini Pene Herbed Pasta Topped with Artichoke Hearts in a

Lemon Butter Bur Blanc Sauce

with Seasonal Vegetables and Parmesan Cheese.

Mousse or Cake for Dessert

Asiago Cheese & Spinach Stuffed Chicken Breast

Served atop a bed of Spring Orzo, finished with a Tomato Coulis & Parmesan Cheese and accompanied by Seasonal Vegetables

Chicken Wellington

4 oz Chicken Breast Sauteed in a Mushroom Reduction Sauce

Baked to a Golden Brown in a Puff Pastry.  Served with an Asparagus Bundle

Served with a Baked Savory Cornbread Sage Muffin and a Butternut Squash Radatouie.

Braised White Fish

Served upon a Bed of Fresh Wilted Spinach. Accompanied with Lime-Ginger Rice and Roasted Corn Avocado Chutney. Garnished with Sweet Potato Hay.

Salmon Filet Encroute

Large Salmon Filet in a Mushroom Reduction Sauce and Baked to a Golden Brown in a Puff Pastry Shaped Like a Fish.  Then Carved and Served in front of you.  Served with Pasta tossed with
Fresh Vegetables and Olive Oil and Sundried Tomatoes.

Only Served Buffet Style for 15 people or over

Coquille Saint Jaques

Sauteed Scallops in a Mushroom and Shallot Sherry Cream Sauce. Garnished with Piped Potatoes then Baked to a Golden Brown. Served with Green Beans with a Pistachio Breadcrumb.

Herb Encrusted Tenderloin of Beef

Served atop a Grilled Portobella Mushroom Cap. Accompanied with Wasabi Herb Mashed Potatoes with a White Truffle Demi-Glaze.

Roasted Tenderloin of Beef with a Port Wine Sauce

Custard Potato or Double Stuffed Red Potatoes

Fresh Asparagus

Hand Cut, Grilled Bone-in Pork Chop

Served with Glazed Carrots, Crispy Potato Wedges and a Roasted Red Pepper Demi-Glaze. Garnished with Battered Onion Crisps.

Roasted Vegetable Napoleon

Green Zucchini, Yellow Squash, peeled Sweet Potatoes, Eggplant and Carrots layered with Sundried Tomatoes, roasted red pepper strips, and fresh Parmesan, then baked to a beautiful Golden brown and garnished with a leaf of fresh basil.

Vegetable Strudel

Asparagus Spears, Roasted Red pepper, Portobella Mushroom caps, Herb Cheese, and Zucchini bundled in a pocket of fresh Baked Pastry and cut on the bias adding a touch of color to this culinary delight. Served over a bed of Angel Hair with Sundried Tomatoes in a Roasted Red Pepper Coulis

Roasted Portobella Mushroom Cap

Stuffed with Eggplant and other Seasonal Fresh Vegetables

Topped with Parmesan Cheese

Fresh Artichoke Puff Pastry Bundle

Served with a variety of Spices and Fresh Herbs

Accompanied with Roasted Baby Vegetables