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Hot Entrees
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| Harvest
Moon's Chicken Caesar- Layers of Sautéed Chicken and
Wilted Romaine on a Parmesan Crisp. Served with a Champagne
Sauce |
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| Arroz
Con Pollo |
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| Oven
Roasted Chicken Breasts Stuffed with Chévre Cheese,
Spinach and Wild Mushrooms |
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| Roasted
Chicken Breasts with Crabmeat Stuffing and a Lemon Burre Blanc |
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| Oven
Roasted Chicken Breasts with Chopped Plum Tomatoes and Fine
Herbs, Topped with Sautéed Spinach and Fresh Mozzarella |
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| Chicken
Blackstone- Sautéed Chicken with Grilled Black Forest
Ham, Sautéed Spinach, Tomatoes and Provolone Cheese
and Balsamic Marinated Mushrooms |
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| Sautéed
Chicken with Artichoke Hearts, Capers, Fine Herbs and Gorgonzola,
Served over Yellow Rice |
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| Parmesan
and Egg Encrusted Chicken Topped with Pancetta, Pesto Aioli
and Tomato Compote |
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| Roasted
Chicken Breasts with Caramelized Ginger, Mandarin Oranges
and Pineapple. Served over Sticky Rice |
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| Chicken
Stuffed with Cranberries, Zucchini, Yellow Squash and Carrots,
Served with a Mushroom Sauce and Saffron Rice |
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| Santa
Fe Rubbed Chicken Grilled Peppers and Onions with Jalepino
Jack Cheese on top of a Spanish Rice Cake with Cheddar Cheese
and Beer Sauce |
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| Herbed
Borsain Cheese and Sorrell Stuffed Roasted Chicken Wrapped
with Prosciutto Served over Confetti Rice |
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| Almond
and Apricot Encrusted Chicken with Snow Peas and Jicama Straws
Served on top Saffron and Leek Rice Cakes with Plum Wine Sauce |
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| Crispy
Duck with Spicy Peach Gravy, Dirty Rice and Asparagus |
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| Dragon
Fire Noodles with Chicken |
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| Pollo
Barracho (Drunken Chicken)-Brazilian Braised Chicken and Ham
with Capers and White Wine. Served over Brazilian Rice |
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| Chicken
Teriyaki "Samba" Style- Grilled Chicken, Mashed
Jicama with Red Pepper Coulis and Blanched Zucchini Spears |
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| Roasted
Risotto Stuffed Chicken Breast with Black Olive and Balsamic
Dressing with Fried Shallot Straws |
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| Roasted
Risotto Stuffed Chicken Breast with Black Olive and Balsamic
Dressing with Fried Shallot Straws |
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| Pollo
De Relleno- Roasted Chicken Roulade with Chorizo, Cilantro,
Olives, Red Peppers and Avocado with a Black Bean Sauce. Served
with Yellow Rice |
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| Hawaiian
Chicken- Encrusted Chicken Breast with Almonds and Coconut,
Grilled Pineapple, Oranges and Mango Served over Lemon Rice |
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| Chicken
Roulade with Fresh Spinach, Sun-dried Tomatoes, Asparagus
and Mozzarella |
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| Sautéed
Chicken, Grilled Anise and Sage in a Brandy Demi-Glace |
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| Risotto
Venizia with Roasted Garlic, Sun-dried Tomatoes, Grilled Chicken,
Black Olives and Fresh Basil. Topped with Shredded Asiago
Cheese |
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| Sautéed
Chicken, Pancetta and Peas in a Tomato Cream Sauce with Rice
Pilaf |
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| Chicken
Champignon- Sautéed Chicken in a Mushroom Sauce. |
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| Sautéed
Chicken with Grilled Anise and Red Peppers with a Cilantro
Sauce Served with Rice Pilaf |
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| New
Orleans Chicken and Dumplings |
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| Chicken
Imperial- Sautéed Chicken, Crab Meat and Chopped Plum
Tomatoes in an Herbed Seafood Sauce |
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| Chicken
Almondine with Sautéed Spinach and Rice Pilaf |
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| Sautéed
Chicken, Spinach, Pancetta, Crispy Onions with a Port Wine
Demi-glace |
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| Chicken
Stuffed with Roasted Peppers, Smoked Mozzarella, Spinach,
Pancetta and Rosemary. Served over Rice Pilaf |
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| Sautéed
Chicken with Shitaki Mushrooms, Plum Tomatoes and Madeira
Wine Sauce |
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| Sautéed
Chicken with Mushrooms and Madeira Wine Sauce Served with
Roasted Potatoes and Seasonal Vegetables |
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| Tuscany
Braised Chicken and Sausage in White Wine, with Potatoes and
Carrots |
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| Chicken
Coq Au Vin-Braised Chicken in a Triple Reduction of Red Wine
with Mushrooms and Onions |
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| Chicken
Sorrentino- Sautéed Chicken Topped with Grilled Eggplant,
Prosciutto, Tomato and Fresh Mozzarella Served in a Wine Sauce |
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| Chicken
Monsignor- Sautéed Chicken with Julianne Carrots and
Zucchini Topped with Fresh Mozzarella and served with a Madeira
Wine Sauce |
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| Chicken
Fransciase |
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| Chicken
Marsala |
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| Chicken
Calvados- Sautéed Chicken in an Apple Brandy and Mushroom
Sauce |
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| Chicken
Piccata |
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| Roasted
Lemon Chicken |
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| Chicken
Cruda- Roasted Chicken with Fresh Chopped Tomatoes, Garlic,
Onions and Fresh Herbs and Balsamic Vinegar |
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| Chicken
Cacciatore |
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| Chicken
Napoleon- Chicken Stuffed with Red and Green Peppers, Onions
and Fresh Mozzarella and Served with a Port Wine Sauce |
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| Chicken
Véronique -Sautéed Chicken with White Wine and
Grapes |
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| Chicken
Pan Pie |
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| Chicken
Bourguignonne- Sautéed Chicken with Red Wine and Mushrooms
Served with Herbed Rice and Seasonal Vegetable |
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| Sautéed
Chicken with Vinegar Peppers Served with Rice Pilaf and Seasonal
Vegetable |
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| Chicken
Monte Cristo-Sautéed Chicken with Ham and Swiss in
a Dijon Mustard Sauce |
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| Stuffed
Chicken with Cheddar and Broccoli with an Herb Sauce |
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| Southern
Fried Chicken with Biscuits and Gravy |
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| Ginger
and Honey Chicken with Rice Pilaf |
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| Roasted
Italian Herbed Chicken with Rice Pilaf and Seasonal Vegetables |
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| BBQ
Chicken |
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| Sautéed
Chicken and Sausage topped with a Fresh Basil and Shitaki
Mushroom Cream Sauce, served over Fettuccini |
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| Curried
Chicken with Mangos and Peaches served over Rice Pilaf |
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| Oriental
Chicken with Pork Fried Rice |
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| Thai
Style Stir-Fry Spicy Rice Noodles and Chicken |
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| Oriental
Low-Mein Nest with Chicken and Vegetables in Oyster Sauce |
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| Sautéed
Chicken with Fresh Cranberries, Almonds, Pecans and Walnuts.
Served with Rice Pilaf |
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| Phad
Thai Noodles with Chicken |
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| Sautéed
Chicken with Pancetta and Sun-dried Tomatoes in a Lite Herb
Sauce |
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| Fresh
Roast Turkey Dinner with Mashed Potatoes, Dressing and Seasonal
Vegetables |
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| Citrus
Roasted Fresh Turkey |
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| Grilled
Caribbean Pork Chops in a Bitter Orange Tamarind Sauce with
Plantains and Black Beans and Rice |
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| Home
Style Stuffed Cabbage |
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| Salisbury
Steak with a Port Wine and Shitaki Mushroom Bordelaise and
Garlic Red Bliss Mashed Potatoes |
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| Risotto
with Pan Seared Veal, Pancetta, Grape Tomatoes, Fresh Mozzarella
and Wild Mushrooms |
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| Stuffed
Flank Steak with Wild Mushrooms, Plum Tomatoes, Fine Herbs
and Gorgonzola |
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Chinese
Braised Short Ribs, Sautéed Bok Choy and Stir Fried
Rice
Herb Encrusted Roast Lamb with Current and Brown Bread Stuffing
with a Mint Shallot Sauce, Garlic Mashed Potatoes and Seasonal
Vegetable
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| Hand
Carved Sliced Sirloin Stuffed with Grilled Portabella Mushrooms
and Gorgonzola Cheese with Grilled Garlic Toast, Sweet Potato
Stix and a Port Wine Sauce |
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| Pan
Seared Pork Medallions, Sautéed Pears and Black Beans
on Spanish Rice Cakes |
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| Home
Style Meatloaf, Mashed Potatoes, Gravy and Peas |
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| Marinated
Grilled Flank Steak with Gorgonzola Butter, Sautéed
Shitaki Mushrooms and Shallots Served with Double Stuffed
Sweet Potatoes |
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| Smoked
Ham and Sausage Cassoulet with White Beans |
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| Beef
Bourguignonne with Shitaki Mushrooms |
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| Filet
Mignon with Port Wine Bordelaise |
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| Roasted
Rack of Lamb |
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| Herb
Crusted Roast Sirloin with Cabernet Sauvignon Sauce |
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| Sliced
Sirloin with Mushroom Gravy, Mashed Potatoes and Seasonal
Vegetables |
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| Prime
Rib with Roasted Red Bliss Potatoes and Seasonal Vegetables |
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| Salisbury
Steak with Mushroom Gravy, Garlic Mashed Potatoes and Seasonal
Vegetables |
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| Roast
Prime Rib of Beef with Garlic Mashed and Seasonal Vegetables |
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| Herb
Roasted Sirloin of Beef with Roasted Potatoes and Seasonal
Vegetables |
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| Beef
Pepper Steak Stir Fry with Fried Rice |
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| Shepherds
Pie |
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| Corned
Beef and Cabbage with Potatoes |
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| Beef
Stir-Fry with Enoki Mushrooms and Broccoli served with Vegetable
Fried Rice |
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| Bistecca
alla Pizziola- Braised Steak with Tomatoes, Garlic, Red Wine,
Fresh Basil and Oregano. Served with Angle Hair Pasta |
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| Beef
Stroganoff over Butter Noodles |
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| Hungarian
Goulash over Butter Noodles |
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| Country
Style Veal Stew |
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| Veal
Saltimbocca- Sautéed Veal, Sautéed Eggplant,
Prosciutto and Fresh Mozzarella with Fresh Spinach |
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| Carolina
BBQ Pork with Dirty Rice and Hush Puppies |
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| Seared
Pork Tenderloin Medallions with a Tamarind and Orange Sauce,
Crispy Goat Cheese and Chive Mashed Potatoes with Sautéed
Spinach |
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| Country
Ham Dinner with Mashed Potatoes and Green Bean Casserole |
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| Seared
Pork Medallions with a Tamarind and Orange Sauce, Black Beans,
Plantains and a Chive and Goat Cheese Jasmine Rice Confit |
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| Crispy
Pork with Apple and Currant Compote, Basmati Rice Confetti
and Sautéed Vegetable Medley |
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| Slow
Roasted Pork Loin Roulade with Grapes, Fennel and Sun-dried
Tomatoes with a Burgundy Glace de Viande, Roasted Potatoes
and Seasonal Vegetables |
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| Teriyaki
Glazed Spear Ribs with Orange and Pear Chutney, Waffle Fries
and Cole Slaw |
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| Fresh
Roasted Ham with Garlic Mashed Potatoes and Seasonal Vegetables |
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| Herb
Roast Pork Loin with Green Chili Sauce, Black Rice and Beans |
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| Stuffed
Pork Loin with Sun-dried Tomatoes, Fresh Mozzarella, Fresh
Basil and Roasted Garlic |
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| BBQ
Danish Baby Back Ribs |
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| Caribbean
Pork Chops, Fried Plantains Rice and Black Beans |
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| Teriyaki
Glazed Spear Ribs with Orange and Pear Chutney, Waffle Fries
and Cole Slaw |
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| October
Feast Dinner- Pork Chops. Wurst, Sauerkraut and Potato Pancakes |
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| Eggplant
Rolatini |
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| Grilled
Vegetable Napoleons- Layers of Grilled Portobella Mushrooms,
Zucchini and Roasted Peppers Filled with Fresh Mozzarella,
Goat Cheese and Ricotta Served in a Linguini Nest |
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| Roasted
Portabella Mushroom Stuffed with Hoisin Chicken and Chinese
Vegetables. Served over Lo Fein Rice Noodles |
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| Oyster
and Lump Crab Sautéed with Shallots and Cream in our
Fresh Store Baked Brioche |
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| Stone
Crab Crêpe with Fine Herbs |
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| Teriyaki
Glazed Grilled Salmon with Wasabi and Pickled Ginger and Lemon
Rice |
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| Three
Seed Crusted Salmon with White Bean, Corn and Pancetta Salsa |
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Shrimp
Crepe with a Tarragon and Blood Orange Sauce
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| Almond
and Cranberry Encrusted Sole with Tropical Chutney and Jasmine
Rice |
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| Fried
Calamari Putanesca- Lightly Battered Calamari with Plum Tomatoes,
Black Olives, Capers and Fresh Garlic. Served with Rigatoni
Mezzi |
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| Ahi
Tuna Napoleon- Pan Seared Ahi Tuna Layered with Corn Pancakes,
Mango Salsa, Grilled Pineapple and Crème Fresh. Served
with White Rice and a Ginger, Chili and Garlic Sauce |
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| Pan
Seared Ahi Tuna, with Tropical Salsa and Red Pepper Coulis
with Lemon Rice and Seasonal Vegetable |
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| Alpine
Crusted Salmon with Lemon Caper Buerre Blanc |
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Shrimp
Baked with Penne Pasta, Gorgonzola Cheese, Ripe Plum Tomatoes,
and Roasted Garlic in a Creamy Herb Sauce
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| Broiled
Salmon with Grilled Vegetables, Mandarin Oranges and Raspberry
Vinaigrette |
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| Chilean
Sea Bass with Tropical Chutney |
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| Blackened
Cat Fish with Indian Corn Relish |
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| Blackened
Swordfish with Three-Pepper Relish |
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| Poached
Dover Sole in White Wine, Capers and Fresh Tomatoes |
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Shrimp
and Sausage Étouffée
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| Fish
and Chips |
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| Seafood
and Chicken Paella |
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| Fried
Calamari with a Fra Diablo Sauce over Linguini and a Side
Salad |
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| Seafood
Fra Diablo- Clams, Shrimp, Mussels and Calamari in a Spicy
Marinara Sauce. Served over Linguini |
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| Bouillabaisse-A
Seafood Stew From Provence, Made with an Assortment of Fish
and Shellfish, Onions, Garlic, White Wine, Saffron, Tomatoes
and Herbs, Ladled over Thick Slices of French Bread. |
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Lobster
Etouffée- Fresh Lobster Pieces "Smothered"
in a Cajun Sauce, served over Rice Pilaf
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| Shrimp
Etouffée- Fresh Shrimp "Smothered" in a Cajun
Sauce, served over Rice Pilaf |
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| Maine
Steamers and Prince Edward Island Mussels in a Green Sauce
over Linguini |
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| Pan
Seared Tuna with a Mango Sauce served with Wasabi Rice and
Stir Fried Vegetables |
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| Tempura
Battered Catfish with Waffle Fries and Cajun Remoulade Sauce |
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| Shrimp
and Lemongrass Spring Rolls, Served over Stir Fried Rice Noodles
with a Tamarind and Plum Wine Sauce |
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| Pan
Seared Salmon Encrusted with Oats, Served with a Stout Burre
Blanc and Roasted Vegetable Tart |
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| Stone
Crab Newburg in a Puff Pastry Shell |
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