Beef, Veal, Pork and Lamb
- Seared Prime beef medallions, "smothered" in mushrooms and caramelized onion ragu, with Yukon Gold smashed potatoes.
- BBQ Texas beef brisket with homemade mac-n-cheese.
- Beef bordelaise with porcini pommes gratin.
- Wild mushroom meatloaf with caramelized onion ragu and gorgonzola soft polenta.
- Broiled veal loin chops, basted in Dijon peppercorn glaze, with herb roasted carrots and wild rice pilaf.
- Rosemary garlic pork tenderloin alla gnocchi with sun-dried tomato cream sauce.
- Grilled pork loin with bourbon BBQ sauce and cheddar jalepeno cornbread.
- Stir-fried pork tenderloin with assorted fresh market vegetables in oyster sauce with kokaho steamed rice.
- Red curry lamb chops with caramelized onions, butternut squash, and French lentils.
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Chicken
- Chicken Involitini (stuffed chicken "purses") with spinach,garlic and parmesan, wrapped in smoked bacon and roasted with eggplant and tomatoes.
- Chicken chorizo stuffed cabanelle peppers with black bean casserole.
- Stir-fried spicy orange chicken with kokaho steamed rice.
- Classic chicken marsala with garlic mashed potatoes.
- Romano chicken breast sautéed in olive oil with capellini, roma tomatoes and basil.
Seafood
- Seafood Gumbo with long grain rice.
- Pan roasted salmon with smoked sweet red pepper coulis and sweet potato corn soufflé.
- "Fruits de mer" in saffron broth with chive crostini.
- Seared lump meat crab cakes with Creole mustard chardonnay sauce and andouille hash.
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