Pastas

 

 Hand made Ravioli : Ravioli filled with beef, shitake mushrooms, completed with a lightly spiced hunter’s sauce.

 

Chicken Lasagna : Wonderfully different lasagna stuffed with chicken, vegetables, arbruse sausage, cheeses and an Alfred sauce.

 

Tortellini : Cheesed filled tortellini tossed in a Garden pepper sauce accompanied with sea scallops, peppers, zucchini, and squash.

 

Seafood Filled Cannelloni : Hand made Spinach Cannelloni filled full with a blend of shrimp, crab and herbed Italian cheese topped with a light sauce.

 

 

Chicken

 

Chicken Scarpariello : Slightly spicy sautéed with red peppers and hot chili peppers with a light broth and served with lemon Orzo

 

Preshuto Stuffed Chicken : Chicken filled with a thin slice of prochuto ham and smoked Gouda lends a wonderful blend, served with creamed Minnesota Wild rice.

 

Border Chicken : A marinated Grilled Breast enlightened with a spicy Chorizo sauce resting on a bed of Spanish polenta.

 

Beef

 

Beef Wellingtons : Tender fillet , fresh mushrooms and a blend of herbs enclosed in a light pastry.

 

Lobster Stuffed Tenderloin :  lobster tail, bacon and vegetables rolled in a tenderloin and topped with a Diablo Hollandaise.

 

The Grill

        Filet Mignon : Poblano Béarnaise

 

            New York : Marinated and topped with

 

            A pearl onion and shitake glaze

 

 

 

Fish / Seafood

 

Salmon : Roasted served over a potato cake and a wonderful green apple butter sauce.

 

Salmon : Marinated Salmon severed with Farfarlle tossed with a Black truffle Pesto.

 

Herb crusted Shark : Perfectly coated with a blend of herbs and sautéed. Drizzled with a green pepper sauce, Served with sautéed Yuka Sweet Potato and Yukon potato

 

Stuffed Yellow Snapper : Stuffed with bay shrimp, crabs, vegetables and garden jack cheese encased in a light pastry, resting on a bed of saffron risotto.

 

Caribbean Scampi : Prongs sautéed with  garlic, onions, papaya, mango and fresh herbs. Served with a orange Cous Cous.

 

Grilled Yellow Tuna : Perfectly grilled and topped with a walnut Pico de geo served with a boursen cheese potato brochettes

 

Garden Shrimp : Shrimp tossed with colorful blend of vegetables complimented with a light Zinfandel cream sauce resting on a bed of angle hair pasta.

 

Pork

 

Peanut Pork : Tender loin lightly coated with a blend of panko bread crumbs and peanuts, resting on a bed of walnut crème sauce enhanced with pan fried sweet potato rounds.

 

Stuffed Pork : Over thick medallion filled with a unique blend of sausages, chicken and blended cheeses. Served with a peppercorn sauce and sautéed red potatoes.

 

Pork roulades : Rolled with a filling of avocados and walnuts then wrapped apple smoked bacon with a Cognac sauce and rice frittata.

 

Deserts

 

Chocolate filled Strawberries : Wonderful twist with a Rich dark chocolate on the outside and then filled with a white chocolate mouse garnished with a raspberry cream.

 

Bailey’s Flan : A smooth  Bailey’s Irish Crème  Influenced Flan topped off with a Kailua Carmel.

 

Banana Berry Zambian : red raspberries , blackberries and strawberries between two  layers of banana Zambian sauce .

 

Fruit Tart : Flakey blueberry tart filled with a blend of  Kiwi , Papaya , honeydew with a watermelon liquor.

 

Pear Delight : A soft pear poached in a macadamia nut brine then filled with a green apple mouse.

 

Tease Cakes : Personal size cakes just for one; Black Forest, Bavarian Crème,

       Strawberry Fantasy, Double Chocolate,  Almond Amaretto