Sustainable Fish

Choose your style:

 

- Kalamata olives, lemon and herbs

 

- Sesame crusted with a miso ginger glaze, comes with grilled pineapple salsa and sticky rice cakes

 

- Herb rubbed, roasted, topped with gazpacho vinaigrette or warm corn salsa, served with spinach and lemon mashed potatoes

 

- Oven Roasted in a Saffron Citrus Sauce

 

- With a Thai Coconu ~ Cilantro Sauce

 

- Plain 'ole plain 'ole with lemon wedges and tartar

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Poultry

Choice of preparation:

 

- Marinated in white wine, garlic, herbs,

grilled or oven roasted

 

- Chicken Marabel with Spanish green

olives and prunes in a wine sauce

 

- Tangeers style with Moroccan spices

and pears

 

- With lemon, thyme, and wild mushrooms

 

- Dijon Honey glazed with rosemary

 

- Coq au Vin - The French classic with mushrooms, pearl onions, simmered

in red wine and herbs

 

- With a Cider emulsion & cranberry chutney

 

- Mary's Version of Saltimbocca

Boneless Chicken Breasts stuffed with Smoked Mozzerella and herbs served

with choice of Mushroom Cream Sauce,

or Marsala

*can add Proscuitto

 

- Indian Spiced with Cilantro-Mint Chutney

 

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Pork Tenderloins

 

- Coriander crusted with

Cherry Zinfandel Sauce

 

- Roasted with herbs, leeks and

fennel, served with a plum chutney

 

- Cumin rub served with a tomatillo

roasted pumpkin seed chili sauce

 

- With herbs de Provence and Peaches

 

- Agave glazed with grilled pineapple

 

 

Beef

 

- Red wine marinated flank steak, grilled,

and served with a potato onion compote

 

- Beef Tenderloin with a wild mushroom,

brandy sauce and green peppercorns

 

- Korean Skirt Steak ~ Asian style marinade, grilled, served with mango apple relish

 

- Choice of beef with a blackberry gastrique

or dried cherry marmalade

 

- Braised with french green lentils,

root vegetables, in a red wine jus

 

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Vegetarian Entrees & Pastas

 

- Penne Pasta with Crimini mushrooms, fennel, and a roasted red bell pepper sauce

 

- Papparadelle with Swiss chard, currants,

and walnuts in a brown butter herb sauce

 

- Classic Lasagna with beef or turkey

and marinara

 

- Vegetarian lasagna with winter squash

and a Bechamel sauce

 

- Crab Mac and Cheese

 

- Feuillitee of artichokes, wild mushrooms,

fennel bulb, and tarragon

 

- Pasticcio ~ Layers of eggplant, mushrooms, pasta, and marinara, topped with a golden custard and baked

 

- Moussaka ~ Middle Eastern vegetable gratin with a Moroccan spiced red sauce

 

- Polenta Torte layered with fresh tomatoes,

herbs, and fontina cheese

 

- Vegetarian Wellington

 

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Les Accompagnements

 

- Roasted herbed baby potatoes

 

- Rice or Quinoa Pilaf

 

- Corn Pudding with a truffle butter glaze

 

- Grilled or soft polenta

 

- Wild Mushroom Bread Pudding

 

- Garlic or Lemon Mashed Potatoes

 

- Cous Cous

 

- Crab Mac and Cheese

 

- Seasonal Vegetables, grilled and tossed

with olive oil, balsamic, and fresh herbs;

or oven roasted or steamed

 

- Seasonal Vegetable Gratin

 

- Moroccan Vegetable Tagine

 

*add chickpeas and serve with

couscous as an entree