Sample Entrées

Here are some sample menu items that could be on your dinner table.

All meals are customized to your liking. Substitutions accepted and welcomed!

Poultry

• Chicken Bruschetta: Sautéed boneless, skinless chicken breasts topped with tomatoes, garlic, basil, and feta or Parmesan cheese
• Pan-Roasted Chicken Breast with Sage-Vermouth Sauce: Roasted bone-in chicken breasts served with a fresh sage and vermouth pan sauce
• Green Chile Enchiladas: Shredded chicken breasts and Monterey Jack cheese baked in corn tortillas with green chile enchilada sauce
• Chicken Fajitas: Sautéed marinated chicken strips with charred onion and bell pepper slices with flour tortillas
• Boston Beach Jerk Chicken: Grilled chicken breasts seasoned with a Jerk rub of allspice, coriander, nutmeg, cinnamon, ginger, garlic, and habañero peppers
• Greek Salsa Lemon Chicken: Baked boneless, skinless chicken breasts seasoned with lemon and topped with Greek salsa - cherry or grape tomatoes, feta cheese, kalamata olives, lemon juice, olive oil, parsley, and oregano
• Chicken Biryani: Chicken thighs cooked in layers of browned onions, garlic, jalapenos and spiced rice (cardamom, ginger, cinnamon, cumin) with an herbed yogurt sauce

Vegetarian

• Zucchini Stuffed with Spinach, Cream Cheese, and Pine Nuts: Broiled zucchini shells stuffed with cream cheese, spinach, pine nuts, shallots, dill and cherry tomatoes
• Artichoke, Spinach, and Feta Stuffed Shells: Pasta stuffed with provolone, feta and cream cheeses, artichoke hearts, spinach, garlic and topped with a fire-roasted tomato sauce
• Pasta Primavera: Tender asparagus, green peas, and zucchini served over fettuccine in a tomato mushroom cream sauce
• Tofu in Spicy Red Coconut Sauce: Cubed firm tofu in a red curry coconut sauce with green onions, garlic and ginger, served over rice or noodles
• Tex-Mex Lasagna: Meatless lasagna with southwestern flavors: black beans, corn, salsa, cumin and Monterey jack cheese
• Roasted Red Pepper and Goat Cheese Pasta: Bow tie pasta tossed with roasted red pepper sauce (roasted peppers, garlic, red pepper flakes, fresh basil) and crumbled goat cheese
• Fettuccine and Tofu with Peanut Sauce: Tofu cubes in an Asian peanut sauce with green onions and shredded carrots served over fettuccine pasta

Seafood

• Thai Shrimp Bisque: Creamy shrimp soup with Thai seasonings - lime, cilantro, ginger and coconut milk
• Shrimp with Orzo: Shrimp baked with orzo pasta and feta cheese in a tomato white wine sauce
• Shrimp and Sausage Gumbo: Traditional N'awlins gumbo with shrimp, smoked sausage, onions, bell peppers, celery and garlic - served over white rice
• Salmon with Maple Syrup and Toasted Almonds: Salmon fillets baked with brown sugar, maple syrup, soy sauce, Dijon mustard and topped with almonds
• Flounder with Lemon and Herbs Baked en Papillote: Flounder fillets topped with fresh herbs and garlic baked in individual packets
• Baked Tilapia with Tomatoes and Olives: Mild tilapia filets served in a fresh chopped tomato sauce with zesty red pepper flakes, chopped green Spanish olives, garlic, fresh thyme, red onion and lime juice
• Maryland Crab Cakes: Large crab cakes made with jumbo lump crab, scallions, fresh herbs, and Old Bay seasoning

Beef, Pork, Lamb & Veal

• Ginger Flank Steak with Sake-Glazed Vegetables: Beef flank steak marinated in soy sauce, sake, brown sugar, fresh ginger, garlic and balsamic vinegar served with asparagus, bell peppers and mushrooms glazed with complementary sauce
• Sirloin Steak with Dijon and Port Sauce: Tender strips of beef top sirloin in a port wine mustard sauce
• Pan-Roasted Pork Chops and Bourbon Sauce: Roasted pork chops in a brown sugar bourbon sauce with a touch of cream
• Roasted Pork Tenderloin with Shallot-Balsamic Sauce: Seared pork tenderloin with a pan sauce of caramelized shallots, balsamic vinegar, fresh rosemary and a touch of Dijon mustard
• Herbs de Provence Crusted Lamb Chop: Tender lamb chops coated with Dijon mustard, garlic and herbes de Provence - lavender, thyme, rosemary, and basil
• Pan-Seared Lamb Chops with Worcestershire Butter Sauce: Seared lamb chops with a pan sauce of sautéed shallots, chicken stock, Worcestershire, fresh parsley and butter
• Veal Cutlets in Marsala Mustard Sauce: Tender veal scallops sautéed in butter and olive oil in a pan sauce with Marsala wine, cream and grainy mustard