Entrees

Hors d'Oeuvres // Salads // Appetizers // Entrees // Desserts

 

Side dishes and sauces are creating once the main entree is chosen.

This is a small sampling of possibilities.

Menus are created based on client preferences, seasonality, and budget.

Fish:

Macadamia Nut Crusted Halibut

Baked Herbed Orange Roughy

Ginger and Soy Glazed Chilean Sea Bass

Broiled Flounder with Parmesan Caesar Glaze

Red Snapper Veracruz

Salmon En Papillote

Pepita Crusted Salmon

Seared Tuna

Scallops

Shrimp

Beef:

Traditional Beef Wellington

Adobo Rubbed Beef Tenderloin

Mediterranean Flank Steak

Veal Medallions

Marinated Beef Kabobs

Poultry:

Chicken Caprese

Spinach and Ricotta Stuffed Chicken Breast

Chicken and Mushroom Crepes

Braised Chicken with Apple Cider and Cashew Butter

Duck Breast brushed with Cranberry Mustard