SAMPLE DINNERS
Shown below are some of the entrees that we serve. If you click on the picture, you will see the ingredients, preparation instructions, and price. For a complete list, see the repertoire page that shows a larger list of food we have prepared for customers. Please note that substitutions are likely to affect prices and may affect preparation time.
If you do not see something that you want, please feel free to call.
Rack of Lamb
Succulent rosemary scented lamb rack pan seared with a balsamic demi-glace reduction sauce. Served with mashed potatoes blended with arugula and glazed carrots and fennel.
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Magret with Quince Sauce
Duck breast pan roasted to perfection and finished with a quince reduction sauce. Served with wild rice mirepoix and yellow squash.
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Pan Roasted Chicken with Wild Mushroom Sauce
Tender pan roasted boneless free-range chicken breast blanketed with a wild mushroom reduction sauce. Accompanied by celery root purée, and glazed carrots and shallots.
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Filet Mignon
A tender filet mignon topped with a rich port reduction sauce, accompanied with creamy mashed potatoes with caramelized red onions, and spinach.
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Red Snapper with Red Thai Curry Sauce
Filets of red snapper are pan sautéed and topped with a rich coconut milk based spicy red curry sauce. Served with jasmine rice and baby bok choy.
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Fall Vegetable Ragout with Polenta
A hearty stew of root vegetables and Swiss Chard in an herb scented tomato sauce served with a creamy polenta
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