Feast your eyes on some of our offerings!
(for a really close up look, move your cursor over each picture)
These samples are for catering and personal chef services.
Margherita Salad
tricolored bell peppers roasted and marinated in olive oil with fresh mozzarella and garden fresh tomatoes
Roasted Beef Tenderloin
with a rich bearnaise sauce and horseradish mashed potatoes with watercress in a light lemon vinaigrette
Veal Scallopine
tender veal lightly floured and sauteed with a rich mushroom cream sauce accompanied by wild mushroom risotto and sauteed spinach
Fresh Mixed Greens Salad
mixed greens with asparagus, prosciutto, shaved parmesan, walnuts, and orange supremes drizzled with walnut oil and citrus vinegar
Broiled Lobster Tail
a succulent lobster tail broiled to perfection with wild mushroom risotto, grilled green and white asparagus
Chicken Chasseur
lightly seasoned and flowered chicken breast sauteed with a rich sauce of mushroom, tomato, and tarragon, served over a golden-brown potato pancake and green beans with fresh garlic and roma tomatoes
Grilled Pork Chop
stuffed with an Italian sausage and apple stuffing with an apple jus, garlic mashed potatoes and assorted roasted root vegetables
Veal Scaloppine
tender veal lightly floured and sauteed with a rich mushroom cream sauce, accompanied by braised fennel and wild rice with walnuts and dried cherries
Grilled Salmon
with a citrus beurre blanc, orzo pasta with roma tomatoes and fresh grilled asparagus with roasted red pepper
Rack of Lamb
meaty rack of lamb lightly coated with dijon mustard, garlic and herb bread crumbs, roasted and served with rosemary jus, sweet potato puree and grilled ratatouille napoleon
Pork Medallions
tossed with seasoned flour and sauteed with a rich vermouth cream sauce and served with wild rice, walnuts and dried cherries with pearl onions sauteed in butter
Beef Tenderloin
mouth watering tenderloin with a rich bearnaise sauce accompanied by roasted tricolored potatoes and grilled green and white asparagus
Surf and Turf
succulent lobster tail broiled to perfection paired with beef tenderloin with a rich bearnaise sauce served with wild mushroom risotto and grilled green and white asparagus