Entrees and Sides

This page was included to provide you with two things:
First, a list of some of the items we have prepared in the past. Second, to show the variety of dishes that can comprise a menu for you and your guests to enjoy. Please, do not consider this a complete list. We are always expanding our library and will work with you to custom design your menu or dish.

Meat Entrees:

Chicken Roulade with Prosciutto and Basil on Smoky Tomato Sauce
Roasted Chicken Breast with Peach Glaze and Mustard Sauce
Sweet and Spicy Chicken Breast with Lemons and Dates
Cumin Rubbed Chicken with Tomatillo Avocado Sauce
Carved Beef NY Strip with Horseradish Sauce and Tomato Marmalade
Lamb Racks with Herb Crust or Coconut Mint Chutney
Smoked BBQ Brisket or Pork Shoulder
Orange and Ginger Marinated Steak Tips
Ancho Rubbed Beef Tenderloin with Cuban Espresso Sauce
Bacon Wrapped Pork Loin with Apple Chutney
Traditional Osso Bucco with Lemon and Parsley Gremolata

Seafood Entrees:

Smoky Catfish With Kumquat Sauce And Sweet And Sour Fennel
Maple Soy Glazed Salmon
Herb Crusted Scallops on Creamy Sweet Corn Sauce
Sole Fillets with Citrus Beurre Blanc
Mahi Mahi with Pistachio Crust
Porcini Crusted Halibut with Pomegranate Reduction

Vegetarian:

 Roasted Eggplant with Preserved Lemon, Caramelized Onions and Feta Cheese
Almond and Spinach Triangle with Butternut Squash Sauce
Arancini (crispy risotto balls stuffed with mozzarella cheese)
Falafel (crispy garbanzo bean balls) with Tzatziki Sauce
Polenta Squares with Mushroom Medley, Fontina and Tomato Sauce
Puff Pastry Triangles with Feta, Swiss Chard and Romesco Sauce
Thai Vegetables with Tofu in Coconut Milk
Pizzocheri au Gratin (thick buckwheat noodles with savoy cabbage, leeks and fontina)
Moroccan B’stilla (summer vegetables, tofu and many spices wrapped in pastry)

Sides:

Roasted Root Vegetables with Rosemary
Grilled Asparagus with Kalamata Olives
Roasted Cauliflower and Broccoli with Caper Walnut Sauce
Haricots Verts Bundles with Carrots and Leek
Baby Bok Choy
Slow Roasted Roma Tomatoes with Cannellini Beans
Spiced Green Beans and Carrots
Saffron Braised Leeks
Stir Fried Vegetables with Shitake Mushrooms
Vegetable Pave (thinly sliced and baked)

Starches:

Parsnip Mashed Potatoes
Mashed Rosemary Potatoes
Creamy Polenta
Polenta Triangle
Fresh Gnocchi with Sage and Butter
Israeli Cous Cous (with raisins, pine nuts and peppers)
Orzo Pasta with Slow Roasted Tomatoes
Risotto (mushroom, saffron, lemon, herbs etc.)
Spaetzle (German Dumplings)
Traditional Potatoes au Gratin
Bulgur with Walnuts
Spiced Quinoa with Pomegranate Seeds
White Potato and Sweet Potato Pave (thinly sliced and baked)