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. Click here for details, including preparation instructions.	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. Click here for details, including preparation instructions.
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. Click here for details, including preparation instructions.	Filet Mignon A tender filet mignon topped with a rich port reduction sauce, accompanied with creamy mashed potatoes with caramelized red onions, and spinach. Click here for details, including preparation instructions.
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. Click here for details, including preparation instructions.	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 Click here for details, including preparation instructions.