-Bacon wrapped jumbo shrimp, steamed asparagus and black sea salt, truffle mashed potatoes.
2-Tender chicken breast with a beurre noisette sauce over angle hair pasta, green beans and baby carrots with parsley.
3-Roasted rack of lamb with fresh herb mint sauce, cucumber, red onion and mango salad and Israeli cous cous.
4-Apricot, goat cheese and sage stuffed chicken breast with a fresh ginger sauce, steamed veggie medley and saffron rice.
5-Beef tenderloin with roasted shallots, steamed brussel sprouts and potato rosti (a traditional Swiss dish, like crispy hash brown cakes).
Saturday, March 1, 2008
menu for week of Jan. 21th
1-Phylo wrapped red snapper, with cous cous, lemon marinated tomatoes and cucumbers.
2-Balsamic pork tenderloin with fresh herb mashers and roasted ratatouille veggies.
3-Thai chicken satay with peanut sauce, chicken and coconut milk soup with carrots and snow peas.
4-Pepper corn crusted beef tenderloin with Dijon sauce, brussel sprouts and fingerling potatoes.
5-Stir fried lamb with mint, baby corn, garlic scallions and broccoli served over rice.
2-Balsamic pork tenderloin with fresh herb mashers and roasted ratatouille veggies.
3-Thai chicken satay with peanut sauce, chicken and coconut milk soup with carrots and snow peas.
4-Pepper corn crusted beef tenderloin with Dijon sauce, brussel sprouts and fingerling potatoes.
5-Stir fried lamb with mint, baby corn, garlic scallions and broccoli served over rice.
menu for week of Jan. 14th
-Crab cakes, broiled and served on thin slices of bread, with bibb lettuce and tomato slices,
finished with a yogurt remulade sauce and a marinated veggie salad.
2-Lemon chicken linguine, marinated chicken with a light lemon sauce, Parmesan, bibb lettuce
salad with
veggies and apricot vinaigrette on the side.
3-Roasted pork tenderloin, with port-vanilla apple chutney,
served with tender haricot verts and pinenuts.
4-Pan broiled beef tenderloin with whiskey sauce, diced tomato salad and roasted cauliflower. 5-Slow roasted half chickens, over root vegetable mash, finished with a chicken demi glaze, roasted bussel sprouts on the side.
finished with a yogurt remulade sauce and a marinated veggie salad.
2-Lemon chicken linguine, marinated chicken with a light lemon sauce, Parmesan, bibb lettuce
salad with
veggies and apricot vinaigrette on the side.
3-Roasted pork tenderloin, with port-vanilla apple chutney,
served with tender haricot verts and pinenuts.
4-Pan broiled beef tenderloin with whiskey sauce, diced tomato salad and roasted cauliflower. 5-Slow roasted half chickens, over root vegetable mash, finished with a chicken demi glaze, roasted bussel sprouts on the side.
menu for week of Dec. 31st
1-Chicken tetrazzini, sauteed chicken breast with a veggie based sauce served with angle hair pasta, bibb lettuce salad with poached pears, toasted walnuts and a lemon champagne vinaigrette.
2-Potstickers, pork dumplings with a sesame dipping sauce, rice pilaf, steamed broccoli and baby carrots.
3-Beef tenderloin with boch choy, fresh ginger sauce and roasted sweet potatoes.
4-Sauteed chicken breast in pink vodka sauce over ziti, marinated veggie salad on the side.
5-Truffle beef tenderloin with sauteed crimini mushrooms, fingerling potatoes and brussel sprouts.
2-Potstickers, pork dumplings with a sesame dipping sauce, rice pilaf, steamed broccoli and baby carrots.
3-Beef tenderloin with boch choy, fresh ginger sauce and roasted sweet potatoes.
4-Sauteed chicken breast in pink vodka sauce over ziti, marinated veggie salad on the side.
5-Truffle beef tenderloin with sauteed crimini mushrooms, fingerling potatoes and brussel sprouts.
menu for week of Dec. 17th and Christmas menu
1-Rack of lamb with apple chutney, bibb lettuce salad, raspberry vinaigrette, pumpkin seeds, shaved Grana Padano Parmesan and home made croutons.
2-Rosemary beef tenderloin, root vegetable mash, sauteed fennel bulbs, pears and currants.
3-Herbed goat cheese stuffed chicken breast in balsamic sauce, brown rice, steamed baby carrots and snow peas.
4-Roasted pork tenderloin with fig and pistachio stuffing, roasted fingerling potatoes, haricot verts with cracked peppercorns, sea salt and butter.
5-Chicken tandoori kabobs, with Moroccan spices cauliflower, red onion, yogurt cucumber dipping sauce and a tomato, cucumber, radicchio marinated salad with pita bread.
Berries for dessert
Christmas menu...
Choice of herb roasted turkey breast, or roasted pork tenderloin,
with cranberries and glazed pears.
Stuffed acorn squash, spinach, natural sausage, bread crumbs and parsley.
Sweet potato casserole with pecans.
Holiday creamed corn.
Bibb lettuce salad, with fresh pomegranate Colorado goat cheese, hazelnut vinaigrette.
Caramel apple pie for dessert.
2-Rosemary beef tenderloin, root vegetable mash, sauteed fennel bulbs, pears and currants.
3-Herbed goat cheese stuffed chicken breast in balsamic sauce, brown rice, steamed baby carrots and snow peas.
4-Roasted pork tenderloin with fig and pistachio stuffing, roasted fingerling potatoes, haricot verts with cracked peppercorns, sea salt and butter.
5-Chicken tandoori kabobs, with Moroccan spices cauliflower, red onion, yogurt cucumber dipping sauce and a tomato, cucumber, radicchio marinated salad with pita bread.
Berries for dessert
Christmas menu...
Choice of herb roasted turkey breast, or roasted pork tenderloin,
with cranberries and glazed pears.
Stuffed acorn squash, spinach, natural sausage, bread crumbs and parsley.
Sweet potato casserole with pecans.
Holiday creamed corn.
Bibb lettuce salad, with fresh pomegranate Colorado goat cheese, hazelnut vinaigrette.
Caramel apple pie for dessert.
menu for week of Dec. 10th
1-Stuffed shells with herbed ricotta, Parmesan, fresh mozzarella and spinach, topped with a light SanMarzano tomato sauce. Bibb lettuce salad with pine nuts, crispy prosciutto and balsamic vinaigrette and garlic bread.
2-Stir fried beef tenderloin with bamboo shoots and citrus fruit segments, over brown rice with roasted spicy sweet potatoes.
3-Szechuan peppercorn chicken, with snow-peas, cauliflower and Asian noodles, glazed baby carrots on the side.
4-Pork tenderloin with roasted winter squash and raisins, rosemary fingerling potatoes on the side.
5-Beef tenderloin steaks with roasted shallots, brussel sprouts and truffle mashed potatoes.
2-Stir fried beef tenderloin with bamboo shoots and citrus fruit segments, over brown rice with roasted spicy sweet potatoes.
3-Szechuan peppercorn chicken, with snow-peas, cauliflower and Asian noodles, glazed baby carrots on the side.
4-Pork tenderloin with roasted winter squash and raisins, rosemary fingerling potatoes on the side.
5-Beef tenderloin steaks with roasted shallots, brussel sprouts and truffle mashed potatoes.
menu for week of Nov. 12th
Spinach Pesto chicken over orzo with a cherry
> tomato and fennel salad
>
> Mustard Crusted Pork Tenderloin with molasses green
> beans and sweet potato fries
>
> Beef Tenderloin with creamy mushroom ragout, roasted
> new potatoes with chive oil, and brussel sprouts or
> cauliflower (depends on freshness)
>
> Moroccan Shrimp with cous-cous, grilled pineapple,
> and a carrot raisin salad
>
> Pork Scallopini with tomato gremolade, root
> vegetables, and spinach saute with lemon
> tomato and fennel salad
>
> Mustard Crusted Pork Tenderloin with molasses green
> beans and sweet potato fries
>
> Beef Tenderloin with creamy mushroom ragout, roasted
> new potatoes with chive oil, and brussel sprouts or
> cauliflower (depends on freshness)
>
> Moroccan Shrimp with cous-cous, grilled pineapple,
> and a carrot raisin salad
>
> Pork Scallopini with tomato gremolade, root
> vegetables, and spinach saute with lemon
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