MENU IDEAS

“We are only limited by your Imagination”. While that might sound accommodating, what happens if you can’t think of a darn thing? Here are several ideas and concepts in menu planning:

ENTREES

Chicken Marsala
Stuffed Fillet of Sole
Beef Bourgigone
Chicken Dijon
Potato-Crusted Cod
Veal in Sherry
Spinach and Cheese Ravioli in Basil Pesto Sauce
Linguini in Roasted Red Pepper sauce
Sesame-Crusted Salmon
Teriyaki Beef
Salmon with Citrus Béarnaise Sauce
Hunter’s Stew
Dijonaise-Baked Chicken
Penne Pasta in Vinaigrette
Yellow Fin Tuna with Mango Chutney
Sliced Rib Eye in Demi-Glaze
Eggplant Parmagiana
Spinach Ravioli in Alfredo Sauce
Potato-Crusted Halibut
Italian chicken Strips
Seared Yellow Fin Tuna
Baked Duck in Juniper Berry Gastique
Teriyaki Grilled Flank Steak
Mango-Seared salmon
Marinated Beef Brochettes
Chicken Fajitas
Beef Fajitas

POTATOES, RICES AND PASTAS

Scalloped Potatoes
Twice Baked Potatoes
Scalloped Potatoes
Oven roasted new red potatoes
Hot Buttered Noodles
Penne Pasta
Bowtie pasta in Basil-Pesto
Spanish Rice
Rice Pilaf

SIDE DISHES

Sautéed Brussels Sprouts with Diced Red Pepper
Steamed Broccoli with Cheese
Glazed sliced Carrots
Sherried Mushrooms
Green Beans Almandine
Petite Peas in Butter Sauce
Composed Classic Spinach Salad
Italian Blended Vegetables
Garlic Breadsticks
Asparagus
Fresh Yellow Squash with Red Peppers
Baby Carrots sautéed in Sesame Oil
Portobellini Mushrooms in White Wine and Butter
Petite Green Beans
Refried Beans
Black Beans