ENTREES
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