Served Main Courses PDF Print



Breast of chicken

stuffed with spinach, Italian sausage and pinenuts served with wild rice pecan pilaf and sundried cranberry sauce


Rosemary roasted leg of lamb

with sweet and russet potato pancake , glazed peas, green beans and carrots, and sundried tomato tapenade


Medallion of beef tenderloin

with potato-scallion cake, sautéed asparagus and green peppercorn-blue cheese sauce


Grilled loin of pork

with warm new potato and green bean salad


Breast of chicken

stuffed with pesto wild mushrooms

with summertime succotash


Roast loin of lamb

with glazed fall vegetables, white beans and bacon with mint chutney


Medallions of beef tenderloin

with sautéed green beans, tomatoes and mint with garlic mashed potatoes and wild mushroom sauce


Grilled loin of lamb

with garlic mashed potatoes, spring vegetables and cherry jus


 

Breast of chicken

stuffed with country ham and wild mushroom duxelle served with asparagus risotto and Provençal vinaigrette


Medallions of beef tenderloin

with rosemary roasted potatoes, sweet corn sautée and  spinach  with roasted shallot and green peppercorn sauce


Hoisin-glazed loin of pork

with oriental slaw, steamed rice and sesame-garlic sauce


Lemon-herb breast of chicken

served with a sage, roasted shallot and country ham sauce and a potato-vegetable pancake


Pan seared black sea bass

with saffron risotto, glazed fall vegetables and Niçoise vinaigrette


Grilled loin of spring lamb

with herb mashed potatoes, melange of spring vegetables, mint chutney

and herb au jus


Portobello, grilled vegetable and goat cheese stack

with roasted tomato coulis and basil oil


Sautéed shrimp Provençal

with olives, capers, tomatoes and vermouth with creamy polenta


Rosemary roasted loin of pork

with a pommery mustard sauce, smashed new potatoes and spring vegetables


Five spice roasted breast of chicken

with coconut curry cream, stir fried vegetables and steamed basmati rice


Medallions of beef tenderloin

with duck confit, roasted shallots and a green peppercorn demiglace served a top fall vegetable risotto


Chesapeake Bay rockfish

with Niçoise vinaigrette herbed-flecked orzo and Sesame sautéed asparagus


Roast loin of pork

with shallot, roasted garlic and red wine demi glace with mashed potatoes and glazed carrots


 
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