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WARNING:
THIS MAY OVERWHELM YOU.
This is a listing of many of the dishes I have worked with
over the years. I apologize for the ramshackle fashion
it is presented. Take look through it. I'm sure you will
find something that appeals to your tastes.
Meaty
Meatless Lasagna
(Feeds 12-15)
3 Cheese Platter
The cheeses are tailored to your personal taste and wine
preferences.
My recommendations are:
Telaggio - Brie
like, rich
Fontina - semi soft mild
Garganzola - Sharp and tangy blue
ALT: Piave, Vecchio, Locatelli,
Salad
Mixed green or spinach. Served with custom dressing and
croutons.
Lasagna
A six layer behemoth loaded with no less than a dozen
hearty vegetables sandwiched between perfectly cooked
noodles and smothered under a toasted blanket of a traditional
blend of ricotta, mozzarella and asiago cheese. Served
with a side of grill charred asparagus and fresh foccacia
The
Enchilada Extravaganza
Appetizers
Texas Mudd
Big Bowls layered with black beans, avocado, queso and
salsa
Floutas
Traditional Mexican stuffed tortillas that are rolled,
fried and served with salsa and sour cream
Soup
Gazpacho
Enchiladas
Your choice of Tex-Mex Ranchero Red or a Puerto Viartain
Verde. Served with Beans and Rice.
FINGER
FOOD FEAST
This is one of
my favorites. It is a night of discovering new flavors
and mixing old ones. Plate after plate will be filled
with meats, cheeses, breads, dips, sauces and salads.
Finish it all of with a huge fruit platter. Very fun
and very interactive.
Coq Au Bier/VinCoq Au Bier/Vin
A three-cheese platter tailored to your personal taste
and wine preferences. Dinner begins with a delicate yet
naturally spicy Roasted Cauliflower soup.
Coq au Vin is an all day job, but it is worth it. I have
had many French people say it is the best they have ever
had. Coq Au Bier is an established variation of Coq Au
Vin. Crispy Seasoned Chicken in a rich reduced beer sauce.
Both are served with seasonal vegetables and hot baguettes
for mopping.
Finish the dinner with a mixed green or spinach salad.
Desert is a fruit sorbet and local pastries.
3 cheese platter
tailored to your personal taste and wine preferences
Soup
Roasted Cauliflower
Coq Au Bier
An established variation of the French Classic Coq Au
Vin. Crispy Seasoned Chicken in a rich reduced beer sauce,
Served with seasonal vegetables and baguettes.
Salad
Mixed green or spinach. Served with two or three custom
dressing.
Catch of the Day
I will find out
what is freshest in town and formulate a meal around
it and your taste.
Sushi
Enough said.
Others
Osso Bucco
Paella
Formal Korean Dinner
Aphrodisiac Attack
Mizu Taki-Sumo Stew
pizza night
Soup and Bread
All soups are
served with an appropriate bread or crackers made that
day.
Smoked Salmon
Chowder
Chicken Enchilada
Bloody Mary Minestrone
Mashed Potato with Bacon
Road Kill Chili
(no roads were harmed during the making
of this Chili.)
Split Pea with Ham
Chicken & Wild Rice
Mulligatwny
Chicken N Choy
Asian Meso
Clam Chowder
Corn Chowder
Oxtail Soup
Cream of (whatever vegetable)
Ranchero Beef
Puree of Sweet Potato
French Onion
Cold soups
Pumpkin Ginger
Puree
Vichyssoise
Gazpacho
Appetizers
Smoked trout
and cream cheese pate served warm in a delicate pastry
shell.
Quiche
a delicate and flaky quiche with Spanish onions, Emmental
cheeses and Solamette Salami.
Personal Pizza
with spinach, basil and sun-dried tomatoes and topped
with a tangy goat gouda
Potato Boxty
An Irish tradition. Shredded potatoes and pureed potatoes
are slow baked in a cast iron skillet and served with
a sweet apple comfit and a tart mustard sauce
Toasted Spice Humus
8 ancient spices are blended together with semi smooth
Garbanzo beans to make a flavor to savor. Served with
the grilled handmade pitas for dipping.
Sea Bass Ceviche
Lime cured Atlantic Sea Bass served on a pool of three
distinct sauces and topped with asparagus crowns. Served
with hand-broken crackers
Broiled Clams Casino
Fresh Longneck Clams are wine steamed, then broiled with
a zesty blend of basil, shallots, celery, jalapenos and
Asiago cheese and served on the perfect amount of buttery
linguini.
South American
Grilled Steak Strips
Grilled ribeye steak strips with chimichurri and red
chili mustard.
Portabella
a La Malanese
A full Portabella cap is dredged in moist bread crumbs
and parmesan cheese and fried golden brown. Served with
a rock mustard and curried ketchup.
Steamed Mussels
with Lemongrass & Thai Basil
Succulent mussels are steamed in a savory broth of garlic,
lemongrass and Thai basil.
S, Z and BC
Squash, zucchini and blue cheese. Schwartz and Weise
Amish Blue is crumbled between delicate layer of sautéed
yellow squash and zucchini.
Lomito
Roast Pork Tenderloin and rosemary b-red potatoes
bathing in a soft garlic butter broth.
Spicy Malaysian Peanut Noodles
A baseball of fat rice noodles crunch with peanuts, bite
with peppers and mellow with crisp vegetables and peanut
butter. Add 3-chili skewers
Chorizo Stuffed
Dates
Sweat Medjool dates are stuffed with a zesty Spanish
sausage mixture and cabralles blue chees to ensure that
your taste buds water.
Bar-B-Qued Bacon-Wrapped Shrimp
Tender shrimp are wrapped in apple-wood bacon and grilled
till crispy and then topped with a traditional Texas
bar-b-que sauce.
Upside down tomato tart.
Carprese
Basil and buffalo mozzarella top perfectly ripe tomato
slices and just a drop or two of a special red cabbage
reduction.
Floutas
Flour tortillas, filled with peppers, onions and chicken
or Portabella mushrooms and then deep fried to a crispy
golden brown..
Served with Lime seasoned sour cream and fire roasted
salsa.
Escargot Buttons
Escargots, traditionally prepared in a sweet butter-brandy
sauce, are served in mushroom caps and topped with Gruyere
cheese.
Smorrebrod
Danish favorite : A rye slice topped with brie, gravlaks,
red grapes, capers and a touch of hot pepper sauce.
Pot Stickers
Curled Japanese dumplings filled with tasty goodies and
pan fried in sesame oil to a golden brown. Your choice
of pork, chicken or vegetarian.
Giant Mushroom
Stuffed Ravioli
One is filled with oyster mushrooms and the other is
filled with criminis, each with their own individual
seasoning. Topped with a seared garlic-tomato sauce.
Gambas Al Ajillo
Shrimp seasoned with a Portuguese blend of sherry, garlic
and chilies produces a sauce that will make you clean
your plate with warm focaccia.
Roasted Vegetable
Medley
All of your fall rooty friends are here and man are they
roasted. Rutabaga, parsnip, carrot, turnips, potatoes
and beets are roasted with olive oil, rosemary and thyme.
The American
Cheese Tour
The tour starts with Grafton Gold Cheddar from Vermont,
travels to the heartland with a Wisconsin chevre, Shwarts
and Weise Amish Blue from Iowa, and ends in California
with Humbolt Fog and Bear Valley Dry Jack. Served with
freshly toasted crustini.
Goes excellent with the roasted vegetables.
Tempura
Japanese vegetable or seafood fried in a sweet battered
and served with a savory hazelnut-plum sauce.
Calzone Ripieno
al Forno
Stuffed inside the crispy folded crust is chopped basil,
Solamette salami, ricotta and mozzarella cheeses.
Mezedes Dolmas
Appetizers in Greece they are called Mezedes, or "little
morsels." Delicate rice rolls are wrapped in the
greenest of green grape leaves. Served with a feta taziki
sauce.
Smoked Salmon
Tea Sandwiches
Northern waters smoked salmon and brie are baked between
flaky layers of filo dough and served with jumbo capers.
Malaysian Crispy
Garlic Pork
Garlic and seasoned lean pork cutlets are and fried to
a crispy brown and served with broccoli flowerets.
Grilled Scallops
Grilled jumbo scallops on a swirl of buttered linguini.
Grilled
polenta topped with a pan-seared scallop-pancetta stack
and topped with a grilled Blue Caledonia Shrimp wrapped
in apple smoked bacon: all accented with a green peppercorn
béchamel sauce.
Soup
Smoked Salmon
Chowder
Prepared Manhattan style, the rich depth of Duluth's
"Northern Water's" smoked salmon replaces the
traditional clam so well that every time you have a red
chowder for the rest of your life, you will remember
this bowl of soup.
Chicken and Wild
Rice
A northland favorite. Tender chunks of chicken and wild
rice in a deep cream base with carrot, celery and rosemary.
Mashed Potato
Bacon
Just when you though you had eat mashed potatoes every
way imaginable along comes a mashed potato soup with
bacon that is so tasty that you have to have two bowls.
Cream of Carrot
A savory and sublime blend of carrots and cream with
a hint of thyme, tarragon and white pepper. Topped with
chives.
Chicken Enchilada
Sweet and spicy peppers are the base for this Mexican
marvel. Topped with fried tortillas and a dollop of sour
cream.
Chicken and Choy
Succulent chunks of chicken swim together with fire roasted
red and yellow peppers in dark green waves of baby bok
choy.
Pumpkin and Ginger
Puree
With a yogurt Rialtta..
Chicken and Wild
Rice
A northland favorite. Tender chunks of chicken and wild
rice in a deep cream base with carrots, celery and rosemary.
Potage St. Germain
Green split pea with ham.
French Onion
Thousands of little onion strands swimming in a bowl
of rich beef broth and hiding under a Gruyere-topped
crouton that has been toasted a golden brown.
Souper Vegetable
No less than 15 different vegetables meld together in
one big pot of goodness.
Salads
Mediterranean
Peppers
Five of your favorite peppers in a lemon-thyme vinaigrette
top of a bed of baby spinach and radicchio.
Cucumber and Chicory
Cucumber and croutons top a salad of chicory, frisee
and radicchio in yogurt dill dressing.
Blue Ribbon Blue
Iowa's Shwartz and Weise Amish Blue makes this blue cheese
dressing sublime over crispy pieces of romaine.
Goddess Gives
Greens
A light, yet peppery ranch dressing perfectly compliments
the crisp stack of baby spinach and the crunch of the
pecans. Served with a cornbread cob.
Tarragon Squash
and Spinach
Baby spinach is topped with roasted yellow squash and
zucchini, succulent white currants and crispy croutons.
Served with a Tarragon Riesling vinaigrette.
Caesar the Jerk
A huge Caesar topped with spicy jerk seasoned croutons
that have been topped with parmesan reggiano cheese and
toasted to a perfect crunch. Add jerk pork or chicken
Savory Southern
Spinach
A light, yet peppery ranch dressing perfectly compliments
the crisp stack of baby spinach and the crunch of the
pecans. Served with a cornbread cob.
Tandoori Crouton
Caesar
A huge Caesar topped with Tandoori seasoned croutons
that have been topped with Parmesan and toasted to a
perfect crunch.
Mediterranean
Mojo Pilaf
Saffron based rice pilaf is surrounded by ring of field
greens and a mix of Spanish Mojo spices give the pepper
and chili based dressing a little kick to your palette.
You can add mojo marinated salmon fillet
Waldorf Salad
Crisp Red Delicious, Golden Delicious and Granny Smith
apples mix with the crunch of celery and walnuts in this
traditional creamy salad.
Southern Italian
Comfort
Baby field greens are garnished with scamoza cheese,
dried figs and hazelnuts. Served with a sun-dried tomato
balsamic vinaigrette.
Teriyaki Caesar
Eat meats west in the romaine as a touch of sesame and
soy are added to traditional Caesar. Topped with crispy
seasoned wantons. Add teriyaki chicken
Green Beans and
Gruyere
Before being chilled, fresh green beans are sautéed
and seasoned with a little crisp left in them and topped
with Gruyere chips.
Ensalada de Apio
y Naranjas
This salad comes form the southern providence of Murcia
on the Spanish Mediterranean. Field greens are topped
with celery, ripe olives and ripe oranges and seasoned
with a sweat red wine vinaigrette.
Caesar is Blue
Our standard Caesar is given even more of a kick with
the addition of gorgonzola cheese and champagne grapes
add a sweet, palette cleansing touch to the traditional.
Asian Pear and
other fare
Thin slices of sweat Asian pear are the highlight of
this salad that includes cabbage, baby bok choy, red
radish and cashews. Served with a savory mushroom soy
vinaigrette.
Salad de Salpicon
A colorful array of peppers, cabbages, tomatoes, olives,
carrots and hard-boiled eggs top a bed of romaine lettuce
and is served with a red wine- Dijon dressing.
Roasted Root
Caesar
A huge pile of herb-seasoned, roasted fall root vegetables
are surrounded by our delicious Caesar salad and sprinkled
with Parmesan cheese.
Nuts and Munch
Field greens are surrounded by almonds, cashews and hazelnuts.
Served with Forest Berry Vinaigrette and a pistachio-dried
fruit ball.
Roasted Root
Caesar
A huge Caesar accompanied by layers of sliced roasted
roots.
Spinach and Pesto
Pesto coated Penne pasta in a bowl of baby spinach. Add
Herb Grilled Chicken
Balsamic Bread-cheese Salad
Buffalo mozzarella balls, cherry tomatoes and heart of
romaine muscle for space between cubes of hearty sourdough
bread that has been drizzled with a sweet balsamic dressing.
Three Koreans
Zesty marinated cucumbers and spicy kimchi accompany
a plate of vegetable chop che (glass noodles) in mild
soy sauce.
Big Blue Cob
Crisp field greens are covered with the traditional hard-boiled
egg, crisp bacon, sliced turkey, diced onion, shredded
carrots and blue cheese crumbles. Blue Cheese Dressing
is served on the side.
Entrées
Tamales
A Mexican holiday tradition. Moist masa harina is wrapped
around your choice of beef, chicken or mushroom fillings
and steamed in a corn husk. Served with spicy pinto beans
and red rice.
Dublin Coddle
The holiday season would not be complete without the
Irish national dish. Apples, potatoes, bacon and sausage
are braised together in one dish and served with soda
bread.
Turkey Dinner
Stuffing, mashed potatoes, gravy, green bean casserole
and a side of cranberries are served with huge helping
of turkey.
Bouillabaisse
Provençal stew made from the markets freshest
fish and seafood. Served with rouille and crustini.
Roast Leg of
Lamb
Moroccan spiced roast leg of lamb with a leek and mustard
sauce. Served roasted fall vegetables..
Triple Mushroom Cabbage Rolls
The depth of the mushrooms is three layers deep as Oyster,
Crimini and Shitake are combined in a traditional German
style cabbage stuffing. Served with or without an onion
cream sauce and with carrots, parsnip and potatoes.
Coq au Biere
Crispy chicken is braised in a rich and savory beer broth.
Served with a risotto cake and carrot spears.
Purple Prawn
Passion
A purple prawn cream sauce with a huge depth of flavor
coats a bed of fettuccine with roasted cauliflower and
is topped with grilled New Calidonia Blue Prawns.
Explorateuring
Tenderloin
Explorateur is a very rich French triple-cream cheese
and when mixed with a traditional port sauce it makes
an eight-ounce grilled beef tenderloin even more delicious.
Served with a side of roasted cauliflower and B-red potatoes.
Grilled Chicken
a la Piemontaise
Grilled chicken breast stuffed with mushroom risotto
is topped with a white wine butter sauce and Parmesan
cheese. Served with a side of tarragon-seared zucchini.
Vegetarian Lasagna
A six-layer behemoth loaded with no less than a dozen
hearty vegetables sandwiched between perfectly cooked
noodles and smothered under a toasted blanket of a traditional
blend of ricotta, mozzarella and Asiago cheese. Served
with a side of grill charred asparagus and fresh focaccia
Pork Tenderwraps
New Carrots and asparagus spears are hugged by a warm
blanket of tenderloin and wrapped in apple wood-smoked
bacon before being seared and broiled. Served with a
raspberry bourbon sauce and gilled polenta.
Broiled Rainbow Trout
A whole trout is broiled to perfection, topped with Grafton
Gold cheddar onion sauce and served with rustic garlic
mashed and baby corn.
Wild Boar
Grilled medallions of wild boar served with an oak wood
Shitake duxelles cream sauce, mashed bourbon sweet potatoes
and asparagus.
Rice and Greens
Sautéed beet and mustard greens swim in a bowl
of mild red rice that is loaded with succulent andouille
sausage.
Pepper Vinegar
Pork Chops
Sweet red and yellow peppers smother a boneless, grilled
center-cut pork chop in a tangy wine vinegar sauce. Served
with black-eyed peas and
Pineapple Wasabi
Tuna
Sesame seared Tuna steak in a pineapple-wasabi sauce
on a bed of soba noodles and crisp vegetables.
Double Honey
Ravioli (Vegan)
Crispy honey mushroom ravioli and pine nuts are the tasty
topper for the polenta-asparagus slice that is smothered
in a honey heirloom red sauce.
Goat cheese optional.
Fennel Crusted
Rack of Lamb
Tender blades of Lamb are crusted with a fennel breading
and cooked to your perfection. Served with crispy dauphine
potatoes and white asparagus under a blanket of Muenster
cheese.
Meatballs and
Marinara.
A touch of smoked paprika accent gives these juicy beef
and pork meatballs even more savory as they ride atop
a sea of spaghetti and rich marinara..
Double Dipped Buttermilk Fried Chicken
Straight from the south, this fried chicken is twice
as tasty as it is crispy. Served with Garlic-dill mashed
potatoes and some of the best collard greens you will
have in your life.
Tex-Mex Enchilada Platter
Shredded beef and or cheese enchiladas are topped with
Ranchero Salsa and more cheese, served with beans and
rice and then broiled all together. Comes with a side
of warm tortillas.
Salt Crusted Salmon
A Caribbean salt and spice blend is broiled into a delicate
line-caught King Salmon fillet and served with cabbage
pepper slaw and a black bean corn salsa.
Veal Escalopes Casimir
Tender slices of Veal sautéed in butter and placed
on stewed artichoke hearts and julienne of carrots with
a cream sauce.
Served with a side of mushroom risotto..
Ratatouille
A Provincial vegetarian's favorite blend of eggplant,
zucchini, onions and garlic. Served with seasoned rice
and white beans.
Apulian Chicken Orecchiette
A blend of chicken, tomatoes, onions, fennel, cauliflower
and broad beans are mixed with orecchiette pasta in a
rich garlic wine sauce.
Berbere Tenderloin
A hot and spicy Ethiopian blend of 14 spices lie on a
succulent petite tenderloin waiting attack your palette
with flavor. Served with a side of kinche (a bulgur wheat
pilaf elegantly flavored with butter and cardamom), Gomen
(Collard greens and spinach, slightly sweet with a hint
of ginger) and injera flatbread
Grilled Garlic Stuffed Ostrich
Ostrich steaks are cut into cubes, stuffed with a whole
clove of garlic and grilled to your liking and served
with a champagne grape reduction. Served with polenta
and asparagus.
Escolar con Puerto Viarta
A grilled "butterfish" steak is topped with
a basil-tomato salsa and served with a side of green
rice and black beans.
Shepherd's Pie
Ground beef,
pork and lamb are braised in Guinness broth, sprinkled
with peas and then covered in hefty blanket of mashed
potatoes that is topped with cheddar cheese.
Comonate y Rici
Eggplant, celery tomatoes and green olives come together
in a sweet caper dressing and are served with lima beans
and seasoned rice.
Chicken Marsaila
Chicken breasts are pounded thin and tender, sautéed
browned, braised in Marsala wine and stuffed with mushrooms
and green onions. Served with an herb-potato gallette.
Pistachio Crusted Salmon
An Atlantic King Salmon Fillet is pan seared and broiled
with a butter pistachio crust till it's a golden brown.
Served with risotto cake and mustard green beans.
German Ham Hocks
Slow cooked ham hocks, Bavarian sauerkraut and caraway
potatoes.
Fish and Chips
Crispy planks of batter-fried cod and potato wedges are
served wrapped in newspaper, the English way, with a
bottle of malt vinegar and tartar sauce if you have to
have it.
Turkey Meatball
Mornay
A touch of smoked paprika accents these juicy turkey
meatballs as they ride atop a sea of fat fettuccine in
a creamy Mornay sauce.
Wild Rice Spanakopita
Minnesota wild rice melts into the multiple layers of
feta, filo and spinach making this Greek favorite a tad
bit more rustic and a even hardier than the traditional
recipe.
Brazilian Matambre
Spinach, thyme, carrots, eggs, onions a red peppers are
wrapped in a tender marinated beef flank steak and roasted.
Served with a side of comfit potatoes and au jus.
Seared Pheasant
A succulent pheasant breast is seared, braised and seared
again to a crispy brown and glazed with a German orange
sauce. Served with green herb potato Klosse in a béchamel
sauce and roasted fall vegetables.
HOME
MEAL REPLACEMENT MENUS
BEEF
Tenderloin Medallions
with peppercorn sauce.
Seasonal vegetables and Roasted B-Red Potatoes
Corned beef and
pastrami on light rye with sauerkraut and a rock mustard.
Served hot in butcher paper. Pickles and Chips
Traditional American
Beef Stew and peasant bread
(Traditional Irish Lamb Stew and Soda Bread)
Szechwan Beef
stir fry over mixed rice.
PORK
Stuffed pork tenderloin served over Linguini and pesto
with broccoli
Shitake Stuffed
Center Cut Pork Chops
Traditional German
Pork Stuffed Cabbage Rolls
Bone-in Pork
Chops in a Sweet-pepper and Onion Sauce.
CHICKEN
Chicken Penne
Stuffed Chicken
breast and Fettuccine Alfredo and
40 Cloves Chicken
over rice and fresh beets
Turkeyloaf with
a stone ground mustard-soy sauce.
Served with seasonal vegetables and lemon ginger rice.
FISH & SEAFOOD
Salt Crusted
Salmon
Pistachio Crusted
Catch of the Day
White Clams Lasagna
with vegetables
Pan Seared Shrimp
with Linguini with a white wine butter sauce
VEGETARIAN
Meaty Meatless Lasagna
Mushroom Ravioli
with a triple cream sauce and Broccoli
Shitake Stuffed
Tomatoes (Vegan)
The Portobella
Vegi-Pile (Vegan)
