Catering 

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)