Soup OR Salad

(Please choose one for the table)

Asparagus cream soup- cream of fresh asparagus
or
French onion soup with crouton and Swiss cheese
or
Butternut Squash Bisque with truffle essence
or
Lobster Bisque
or
Carrot and ginger cream soup

***

Salads:

Warm roasted pear salad with pear jus and spring mix, fresh herbs, and toasted hazel nuts
or
Caesar Salad- Parmesan cheese, croutons, romaine lettuce with rich Caesar dressing
or
Bistro Salad - Spring Mix, cranberries, feta cheese, walnuts with herb and fruit balsamic dressing
or
Warm duck salad - Red grape torte, fresh herbs with a white wine, oregano and shallot dressing


***

Appetizers
(Please choose one for the table)

Lamb Chops with honey basil balsamic spring mix lettuce
or
Lamb Chops with hoisin glaze and arugula
or
Scallops honey balsamic basil spring mix lettuce
or
Portabella mushroom caps Parmesan
or
Crostini bruschetta
or
Crab Cakes and arugula with, lime basil dressing
or
Crab cake with pesto sauce served with spring mix lettuce
or
Coconut breaded shrimp with coconut dipping sauce
or
Bacon wrapped shrimp and dipping sauce
or
Crab stuffed mushrooms
or
Seared scallops lemon butter and lemon torte
or
Italian fried cheese Milanese and marinara
or
Saffron shrimp and scallop risotto


***

Sides
(Choose two for the table)

Risotto with asparagus and mushroom
Mango black bean rice
Cranberry and walnut rice
Roasted vegetable stack with balsamic reduction
Roasted garlic potatoes
Cannellini beans with mirepoix vegetables
Lentils with mirepoix vegetables
Angel hair pasta beurre blanc
Mash Potatoes with roasted garlic
Green beans
Asparagus
Broccoli
Carrots glazed in brown sugar
Julienne sautéed carrots, squash and zucchini

***

Entrees

(Choose one for the table)

Lamb Chops

Lamb Chops classic with mint sauce gastrique, duxelle and brie cheese en croute, bouguetiere vegetables and dauphinios potatoes beurre blanc

Lamb Chops almond crusted, dates and apricots in glaze, raisin and green grape au pain, vegetable tower with truffle essence and a hazel nut torte

Lamb Chops with rosemary lamb gloss, sun-dried tomato risotto filled roma tomatoes, bouguetiere vegetables, duxelle and brie cheese en croute, Crostini Bruschetta

Lamb Chops cannellini beans with mirepoix vegetables, roasted summer squash with truffle essence and a goat cheese ravioli

***

Chicken

Chicken roulade with pineapple marinade, creme de cocoa sauce, dauphinios potatoes beurre blanc with bouguetiere vegetables and sun-dried tomato, cheese and guava pastelito

Chicken roulade with a lite saffron glaze on fresh herbs polenta covered with fresh, mascarpone fresh basil tomato sauce, with saffron risotto jumbo shells and bouguetiere vegetables on the side

Chicken roulade with red bell pepper coulis on sautéed bananas with a pistachio nut torte, guava pastelito and bouguetiere vegetables beurre blanc

***

Beef Fillet

Beef fillet pan seared topped with burned brandy mushrooms, bouguetiere vegetables, dauphinios potatoes beurre blanc and a duxelle and brie cheese en croute

Beef fillet pan seared with sautéed crabmeat, bouguetiere vegetables, crisp fresh herbs polenta round, scallop and shrimp tower with lemon beurre blanc

Beef fillet- mushrooms and diced ham Marchand de vin sauce, roasted pecan torte, crawfish nantor en croute and bouguetiere vegetables

Beef fillet pan seared with brie and fig marsala sauce, sundried tomato risotto manicotti, bouguetiere vegetables, fennel and cheese ravioli

Beef fillet pan seared with shallots and poached oysters marchand de vin sauce, roasted pecan torte, bouguetiere vegetables and crawfish nantor en croute

Beef fillet pan seared with sautéed red bell pepper, red onion, tomatoes, avocado and cilantro relish with lime butter, cumin seed crispy polenta, chipotle plantains and bouguetiere vegetables

Beef fillet pan seared with pico de gallo on ancho tomato sauce, crispy cumin seed polenta, guava and brie cheese crape with bouguetiere vegetables beurre blanc

Beef Fillet pan seared sautéed pimentos and mango, a gouda cheese and spinach crape, ribbon vegetables and roasted tomato risotto filled jumbo shells


***

Duck

Half Duck with oranges and tarragon gastrique, bouguetiere vegetables, dauphinios potatoes beurre blanc and a fennel and goat cheese en croute

Half Duck with brandy dark cherries, bouguetiere vegetables, dauphinios potatoes beurre blanc, and a fennel duxelle and brie cheese en croute,

Half Duck port wine and blue berries, cranberry and toasted hazel nut rice pilaf, bouguetiere vegetables and a duxelle and brie cheese en croute

Half Duck- mushrooms and diced ham Marchand de vin sauce, Oyster Rockefeller, bouguetiere vegetables and a toasted hazel nut torte

Half Duck with hoison glaze and shiitaki mushrooms, wonton dumpling, bok choy and Asian refried rice, seared miatake mushroom

***

Fish Plates
Pan seared Corvina, Tuna, Mahi-Mahi, Halibut or Salmon

Jupiter- sauteed mango and vanilla papaya topping, dauphinios potatoes beurre blanc, bouguetiere vegetables, mascarpone risotto and crab meat jumbo shells with Champaign bechamel
or
Palm Avenue- capers and fresh tomato sauce with bouguetiere vegetables, crisp fresh herbs polenta round, scallop and shrimp tower with lemon beurre blanc
or
St, Charles- Lump crab meat and shallot topping with Champaign beurre blanc, dauphinios potatoes, scallop and shrimp tower and bouguetiere vegetables
or
Laura- pan seared on fresh tomato sauce, topped with sautéed artichoke hearts and pesto sauce, mascarpone risotto, asparagus and a fennel and cheese ravioli
or
Seattle- pan seared with smoked salmon and caper beurre blanc, lump crab meat en croute, dauphinios potatoes and bouguetiere vegetables
or
Bimini- sauteed red onion, red bell peppers and a light green peppercorn sauce, dauphinios potatoes beurre blanc, bouguetiere vegetables and cheese and guava pastelito
or
Conti- fig and Madiera wine sauce topping, bouguetiere vegetables, duxelle and brie cheese en croute and dauphinios potatoes beurre blanc
or
Skyline- lump crab meat and Champagne buerre blanc topping, roasted pecan torte, 2 Oysters Rockefeller, bouguetiere vegetables and escargot en croute
or
Dauphine- lump crab meat and shallot topping with Champaign beurre blanc, dauphinios potatoes, scallop and shrimp tower, bouguetiere vegetables and a cheese and guava pastelito
or
Treasures- pan seared with Chambord sauce, grilled vanilla papaya and chicken
roulade covered with sautéed cream leeks on sautéed eggplant with north African seasoning and a pistachio nut torte
or
Almandine- almond crusted with sauteed mango topping, 2 Dungeness crab claws, pear torte and saffron sundried tomato cheese pastelito
or
La. - with red bell pepper coulis on sautéed bananas with a pistachio nut torte, goat cheese en croute and bouguetiere vegetables beurre blanc
or
Pacific- sautéed pineapples with guava puree, baby yellow beets, tamarind
banana crape, guava and pistachio and cheese pastelito, fried leeks
or
Salmon and White Fish roulade- pan seared with white wine sauce, cranberry and walnut risotto, glazed baked plantains, and a brie cheese and guava crape
Or
Carmen- pico de gallo on ancho tomato sauce, crispy cumin seed polenta, guava and brie cheese crape with bouguetiere vegetables beurre blanc
or
Brunch- sautéed pimentos and mango, a gouda cheese and spinach crape, ribbon vegetables and roasted tomato risotto filled jumbo shells


***

Desserts(Choose one)

Flour-less Chocolate Torte with a strawberry sauce
or
Tiramisu
or
Flan
Other Infomation

4 course menu, 2 sides
Hello Keith , I hope you are having a good day. My menu is eclectic, but you will find several Italian dishes on my menu. This is a 4 course menu with 2 sides, the picture below describes the entree presentation of one of my dishes. Any questions, please, I'm always available. Thank you for your time. I hope you have a great day!

Meal for 2 on 23 April 2021