This document provides options for meals including salads, entrees, and sides. Some salad options mentioned are baby greens salad, salad vert, and Mediterranean salad. Entree options listed include chicken breast supreme, saltimbocca chicken, hoisin barbeque loin of pork, and pan sauteed veal. The document also lists side dish options such as grilled market vegetables, penne pasta, autumn vegetables, and boulangere potatoes.
This document provides options for meals including salads, entrees, and sides. Some salad options mentioned are baby greens salad, salad vert, and Mediterranean salad. Entree options listed include chicken breast supreme, saltimbocca chicken, hoisin barbeque loin of pork, and pan sauteed veal. The document also lists side dish options such as grilled market vegetables, penne pasta, autumn vegetables, and boulangere potatoes.
This document provides options for meals including salads, entrees, and sides. Some salad options mentioned are baby greens salad, salad vert, and Mediterranean salad. Entree options listed include chicken breast supreme, saltimbocca chicken, hoisin barbeque loin of pork, and pan sauteed veal. The document also lists side dish options such as grilled market vegetables, penne pasta, autumn vegetables, and boulangere potatoes.
This document provides options for meals including salads, entrees, and sides. Some salad options mentioned are baby greens salad, salad vert, and Mediterranean salad. Entree options listed include chicken breast supreme, saltimbocca chicken, hoisin barbeque loin of pork, and pan sauteed veal. The document also lists side dish options such as grilled market vegetables, penne pasta, autumn vegetables, and boulangere potatoes.
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OPTIONS FOR MEALS
These are some of our favorites…
salads entrees Baby Greens Salad Chicken Breast Supreme Saltimbocca Chicken Tender baby greens tossed with toasted almonds, Semi-boneless chicken breast, pan roasted and served Succulent breasts of chicken wrapped with fresh basil and mandarin oranges, Elkmont goat cheese and our own with a natural sauce infused with sun dried tomatoes and prosciutto topped with a three cheese béchamel honey balsamic vinaigrette dressing artichoke hearts Hoisin Barbeque Loin of Pork Salad Vert Roasted Pork Tenderloin Slow roasted pork loin brushed with Asian barbque sauce Crisp French green beans combined with a light Hand trimmed, marinated and grilled pork tenderloin; and served with a sesame apricot chutney vinaigrette tossed with caramelized onions and local sliced and drizzled with a bourbon infused honey glaze Pan Sauteed Veal tomatoes Provencal Chicken Tender medallions of veal, pan sautéed and topped with Mediterranean Salad A traditional French recipe of sautéed chicken baked in a oven roasted tomatoes, caper berries, nicoise olives, and Spicy arugula and crisp frisee lettuces tossed in a basil tomato based sauce complimented with Mediterranean roasted fennel vinaigrette dressing and combined with goat cheese, vegetables Sauteed Chicken taoted pine nuts, and plump sultanas Chicken Tagine Rosemary cured chicken, pan roasted and served with a Winter Salad A Morrocan influenced chicken dish, slow cooked with chardonnay cream sauce Tender mixed greens are tossed with dried cranberries, preserved lemon, dried fruits, toasted almonds, and herbs Grouper mandarin oranges, toasted walnuts, and goat cheese and spices making this dish slightly sweet and o so Pan roasted grouper crusted with herbs, and accompanied dressed with a pomegranate vinaigrette satisfying by a champagne crab cream Cheese Souffle Grilled Flank Steak A trio of cheeses folded into a warm soufflé served with a Rosemary cured flank steak grilled and served with an baby greens salad onion marmalade and au jus sides Watermelon Salad Chicken Palliard Grilled Market Vegetables Market fresh watermelon serve with spicy arugula, goat Tender medallions of chicken, pan sautéed and glazed Fresh market vegetables including crookneck squash, cheese, toasted pine nuts, and balsamic dressing with a lemon – caper sauce zuchinni squash, tender asparagus each grilled and Tomato Tart Tatin Market Fresh Atlantic Salmon drizzled with aged balsamic vinegar Melted tomatoes and onions served atop flaky pastry Pan roasted fresh catch topped with a currant infused Penne Pasta accented with cheese mousse and fresh pesto dressed with bourbon sauce Penne pasta tossed in a rich cream sauce with apple-wood mixed greens Chicken Arrosito smoked bacon and fresh asparagus tips Country French Salad Paillards of chicken roasted with lemon, capers, garlic, Autumn Vegetables Frisee and arugula with haricot vert, shaved red onion, and fresh rosemary Market fresh vegetables roasted until caramelized and cherry tomatoes, walnuts, French feta and a champagne Roasted Loin of Pork glazed with a touch of cognac vinaigrette Slow roasted center cut pork loin glazed with a honey Vegetable Saute Neuvo Latino Salad sauce Boulangere Potatoes Fresh baby greens with cilantro, cucumber, shaved red Fire Roasted Vegetable Lasagana French inspired potatoes layered with Yukon Gold onion, avocado, black beans, and a cumin cream dressing A free form lasagna with market fresh vegetables, smoked potatoes, apple wood smoked bacon, caramelized shallots Tropical Fruit Salad provolone, gruyere cheese, and Elkmont goat cheese and gently baked in an enriched stock and topped with a Fresh strawberries, grapes, melons, pineapple Hawaiian layered with a scratch made tomato sauce béchamel coconut, mangos, and carambolas are tossed in a light Petite Pecan Encrusted Gulf Snapper Succotash citrus dressing Fresh catch gulf snapper with a cornmeal crust, pan Market fresh beans, baby limas, fresh corn, okra, and BLT Salad sautéed and served with an apple cider beurre blanc tomatoes combined into a hearty dish Crisp romaine lettuces tossed with applewood smoked Pork Osso Bucco Yukon Gold Mashed Potatoes bacon, local tomatoes, crisp croutons, and a basil French pork shanks, slowly simmered in a rich tomato Gnocchi buttermilk dressing sauce infused with fresh vegetables and a succulent demi Traditional potato gnocchi served with brown butter Duck Salad glace accented with toasted walnuts and French feta chese Confit of duck tossed with tender greens, dried Veal Rack Florentine Angoletti cranberries, blueberries, toasted walnuts and honey Delicious rack of lamb, grilled and served with wilted Roasted red peppers and creamy goat cheese filled pasta balsamic dressing spinach, sun dried tomatoes, and parmesan cheese tossed in a vodka cream sauce Corn Souffles Succulent cream style corn combined with corn meal and cheese, baked until golden brown