ENTREES & DESSERTS
ENTREES
Beef:
Rib Eye,
New York,
Filet Mignon,
Flat Iron,
Top Sirloin
Bistro Short ribs of beef
Beef Bourguignon
Beef Stroganoff
Beef Wellington
Prime rib of beef
Tri tip steak with a spicy rub
Roast beef
Rack of lamb with a mint aioli
Sauces for Beef: Béarnaise, Worcestershire chive butter, Marsala mushroom sauce, Cognac Demi Glaze,
Blue Cheese Sauce with Bacon and Scallions, Compounds butter, Peppercorn
Pork:
Pork loin with gorgonzola and balsamic fig reduction
Pork medallions with a chipotle cream sauce and glazed apples
Grilled pork chop stuffed with spinach and cheese topped with a cranberry Merlot sauce garnished with blue cheese crumbles
Balsamic roast pork tenderloin
Pork crown roast with apple pecan stuffing
Chicken:
Chicken Oscar
Blue cheese chicken breast stuffed with blue cheese and topped with a rosemary cream sauce and balsamic syrup
Chicken Saltimbocca
Coq Au Vin
Chicken Piccata
Chicken Marsala
Chicken paillard with arugula salad
Chicken breast stuffed with goat cheese and corn topped with a brandy mushroom cream sauce
Sauces for Chicken: Apricot sauce with candied pecans, Michigan dried cherry sauce,
Citrus Beurre Blanc, Brandy mustard cream sauce, Pomegranate glaze
Pasta:
Pasta Alfredo with Italian sausage
Penne pasta with tarragon mushroom cream sauce
Pasta Puttanesca, pasta tossed with fresh tomato, garlic, basil, olive oil
Pesto, basil, parsley, cream
Classic Bolognese
Mac and cheese with bacon
Blue cheese pasta-chicken, bacon, mushrooms, fresh tomato, basil in a creamy blue cheese sauce
Seafood:
Mahi Mahi
Sword fish
Salmon
Sea bass
Halibut
Filet of sole
Sauces for Seafood: Almandine Lemon butter with capers and crispy onions, Red pepper cream sauce, cilantro & Jalapeno aioli, Citrus cream sauce, Ginger soy glaze, Brandy mustard cream sauce with mushrooms and tomatoes, Browned butter with crispy capers, Miso marinated, Beurre blanc (white wine butter sauce), beurre rouge (red wine butter sauce), Basil pesto, Pico de gallo and pine nuts, Onion and bacon relish with red pepper aioli, Compound butters, blueberry pan sauce (some of these sauces go better on certain fish, when you decide what fish you want I’ll recommend a sauce)
Shell Fish:
Lobster Tail with drawn butter
Shrimp Scampi
Jumbo Sea Scallops
Compounds butters: great with seafood, beef, pork and chicken. Butter blended with other ingredients is known as a compound butter. Ingredients that can be used fresh herbs, lemon or lime zest and juice, chives, blue cheese, chipotle, etc.
DESSERTS
Chocolate Pecan Tart
English Trifle
Flourless Chocolate Cake
Fruit Tarts
Kentucky Bread Pudding
Fruit Crisp and Cobblers
Cheesecake
Sticky toffee pudding
Crème Brulee
Cookies, Bars, and Brownies (min. 2 dozen)