In addition to these menu items, I’m happy to take requests of all kinds. All entrées and side dishes can be altered to suit preferences and special dietary needs. Special low-heat, no oil or water menu available for those sensitive to standard cooking methods and utensils. Kid-friendly meals are never a problem!

See more delicious dishes

APPETIZERS

Prosciutto-wrapped jumbo shrimp with citrus and white bean
        cakes and raspberry goat cheese sauce
Spiced scallops and red bean cakes with tangy citrus
         and anise vinaigrette
Pumpkinseed pesto scallops with black bean cakes
Tomato-basil bruschetta
Beef tenderloin wrapped in prosciutto, stuffed with exotic
         mushrooms and goat cheese
Bacon and Gruyere cheese-stuffed potato cups
Crab and asparagus quesadilla
Spiced crab and avocado-stuffed potato
Garlic and lime grilled shrimp
Spicy tomato and pumpkinseed dip
Spinach and red pepper cheese dip
Classic guacamole dip
Mango and chili shrimp skewers with pear cakes
Chicken skewers with coconut-peanut sauce and Asian greens

SALADS

Mixed greens, tomato wedges, Greek olives, and carrots with pomegranate vinaigrette
Spinach salad with creamy pesto dressing
Whole-leaf romaine salad with tapenade dressing
Mixed greens with pear and apple slices tossed with citrus-goat cheese dressing
Green leaf salad with mixed veggies and raspberry-red grape vinaigrette

SOUPS

BEEF

Flank steak marinated in organic tomato purée, sage, and peppered vodka
Seared beef tenderloin with beef-based cognac and Gorgonzola sauce
NY strip grilled and stuffed with light goat cheese, sautéed anise, shallots, and shrimp,
        with white grape and port wine reduction
Grilled top round with pomegranate and port wine sauce
Marinated and grilled porterhouse topped with Gorgonzola-butter
NY strip seasoned and seared, topped with red pepper and chive-fused goat cheese
Marinated and roasted skewered beef and vegetables over rice pilaf

PORK

Seared pork loin with plum-rum sweet sherry sauce
Seared pork chop with almond-maple rum glaze
Tenderized pork loin cutlets with Mediterranean compote, tossed
         with feta cheese and linguini
Rack of ribs with tangy stout beer BBQ glaze
Blackened medallions with cherry sauce
Pork chop topped with lingonberry and mustard cream
Boneless pork chop in mango and mild chili glaze
Wild mushroom and pork stew enhanced with white truffle oil

LAMB

Rack of lamb marinated with lime leaves and rind, garlic and herbs, with
        chive-yogurt sauce
Ground lamb-stuffed green peppers
Lamb loin marinated in Asian spices with coriander mustard sauce
Lamb shanks marinated and braised in garlic-bourbon sauce
Lamb chop braised in red grape and cherry sauce

SEAFOOD

Almond and shrimp-stuffed tomato with steamed arugula and spinach
Tilapia marinated in yogurt, lime and light Dijon mustard, coated in Parmesan and
        herbed breadcrumbs
Honey-mango baked salmon with mild chilies
Seaweed- and cabbage-wrapped red snapper with white garlic sauce
Bacon-wrapped shrimp medallions with warm greens and red bean and citrus sauce
Peach-glazed blackened swordfish with veggie compote
Fillet of halibut coated in a tomato-ancho pepper paste, dusted with ground,
        toasted pumpkinseeds
Potato-crusted salmon with steamed spinach and raspberry-shallot sauce

POULTRY

Peach-poached chicken breast coated with peach, mango, and mild
        chili purée
Pecan-crusted chicken breast glazed with apricot, stuffed with
        rosemary and Boursin cheese
Half a chicken roasted with herbed lemon-apple glaze
Tenderized breast of chicken encrusted with seasoned breadcrumbs
         and pine nuts, topped with orange and brandy sauce
Breast of duck marinated and seared, coated in brandy-raison sauce
Ground turkey and Mediterranean veggies stuffed in half a head of cabbage,
        with chili-mayo sauce

VEGETARIAN

Potato-crusted eggplant fried in heart-healthy oil, with an avocado and tomato compote
Large red potatoes stuffed with sautéed veggies, breadcrumbs, and Guerre cheese,
        with grilled parsnips
Polenta cakes with warm greens and diced sweet potatoes, drizzled with
        light chipotle-fused goat cheese
Chive-potato cakes with mint-yogurt sauce and mashed lentil and corn compote
Sweet potato and fennel cakes with wild mushroom, truffle oil-infused gravy,
        over warm greens
Red bean and lentil chili
Fried plantain and red beans over rice and steamed greens
Rice noodles with peanut sauce and steamed vegetables
Cheese enchiladas with tomato-ancho sauce and fresh salsa
Tofu and vegetable stir-fry with your choice of sauce (garlic, red curry, black bean,
        coconut curry, or peanut sauce)

PASTA

Pasta puttanesca: fresh shrimp with sautéed garlic, olives, capers,
        onions, and tomatoes, served over penne pasta
Smoked salmon and tomato cream sauce with spaghetti
Tender cuts of lamb loin sautéed with garlic, diced tomatoes,
       and a splash of white wine, tossed with blue cheese in fettuccini
Beef tenderloin cubes seared with peppers, garlic and onions, Merlot
        and light beef stock, tossed with linguini
Seafood montage: market-fresh shrimp, scallops, and in-season
        shellfish, cooked in tomato and white wine sauce, tossed with linguini
Classic spaghetti and meatballs
Lamb and beef bolognese
Wild mushroom and pork ragout

SIDE DISHES

Desserts available upon request.

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