Sample Menu Selections
If you do not see exactly what you're interested in, just let us know... We can create a menu to please any desire, and special requests or comments are always welcome.
Please note, some menu selections are subject to seasonal availability.
Appetizers:
Maryland Crab Cakes
Great Maryland lump crabmeat cakes sautéed and topped with a silky Béarnaise sauce.
Fresh Roasted Asparagus
Asparagus, oven roasted in olive oil, Balsamic vinegar and Parmesan cheese.
Saucisson en Croute
French garlic sausage wrapped in puff pastry and served with Madeira sauce.
Pecan Encrusted Fried Brie
Brie cheese rolled in crushed pecans, deep fried and served with fresh fruit.
Coquilles Saint Jacques
Fresh bay scallops and vegetables in a potato ribbon topped with Swiss cheese and cream.
Brandied Chicken Liver Mousse
A silky pâté of chicken livers, mushrooms, ham and brandy, served with toasted crustini.
Chilled Lobster Salad with Melon Chutney
Cold lobster meat and avocado, served over melon chutney.
Wild Mushroom Crêpes
Thin French pancakes filled with wild mushrooms, cream and sherry fino.
Sea-Harvest Napoleon
Puff pastry layered with shrimp, scallops, crabmeat and vegetables topped with a lobster cream sauce.
Escargot in Puff Pastry
Plump snails sautéed in garlic butter and white wine, served in a pastry shell.
Peanut Chicken Satay
Skewered chicken marinated and grilled in a spicy peanut sauce.
Entrées:
Chicken Marseilles
Chicken breast fillets in a sauce of butter, cream, apples, ham and Brie cheese.
Turkey Francaise
Medallions of turkey dipped in egg batter and topped with lemon, white wine and capers.
Sautéed Breast of Chicken Milanese
Lightly breaded chicken breast sautéed in oil, served with Provencal tomatoes and Calamata olives.
Chicken Cape Cod
Thin breast of chicken stuffed with bread, apples and sweet sausage then roasted to perfection.
Chicken Cacciatore
Chicken sections slow cooked in tomatoes, garlic, onions and peppers.
Le Canard aux Pêches
Roast baby duckling topped with a sauce of peaches and Grand Marnier.
Veal Piccata
Medallions of veal sautéed in oil and butter, topped with lemon and white wine.
Pan Seared Pork with Pears and Gorgonzola
Boneless pork chops sautéed with caramelized pears, topped with crumpled Gorgonzola cheese.
Herb Roasted Boneless Loin of Pork
Boneless pork loin rubbed with sage pesto and finished with a Calvados sauce.
Beef Wellington
Filet mignon wrapped in puff pastry, accented with a layer of silky liver mousse, served with Madeira sauce.
Sliced London Broil
Grilled London broil served with Merlot demi-glace.
Sliced Filet Mignon
Thinly sliced filet mignon, cooked to temperature, served with Español sauce.
Salmon en Croute
Broiled salmon layered in scallop mousse, wrapped in puff pastry and topped with lemon buerre blanc.
Brook Trout Almandine
Whole brook trout, slow baked, topped with butter and toasted almonds.
Filet of Sole Meuniere
Filet of sole, dredged in flour, sautéed and topped with brown butter.
Pan Fried, Cajun Spiced Catfish
Catfish filet, rubbed with Cajun spices, served with sautéed grapefruit and bananas.
Sea Harvest Strudel
Thin phillo stuffed with shrimp, scallops, crabmeat and vegetables topped with a lobster cream sauce.
Rosemary Scented, Sautéed Shrimp
Plump jumbo shrimp sautéed in butter and cream and finished with fresh rosemary.
New Orleans Shrimp
Spicy seared jumbo shrimp topped with a zesty Creole sauce.
Roast Rack of Baby Lamb
New Zealand baby lamb roasted in buttered crumbs, topped with a Dijon sauce.
Potato Encrusted Seared Loin of Lamb
Boneless lamb loin covered in a crisp potato shell, topped with a raspberry butter sauce.
Side Dishes:
Lyonaise Potatoes
Sliced pan fried potatoes and thinly sliced onions, sautéed in butter with parsley and herbs.
Gratin of Potato
Thin sliced potato layered with buttered crumbs, cheese and cream, oven roasted until golden.
Garlic Mashed Potatoes
Boiled potatoes whipped with roasted garlic, butter, cream and seasoning.
Duchess Potatoes
Seasoned purée of potatoes and egg, piped and baked until golden.
Seasoned Herb Risotto
Rich and creamy rice cooked with fine herbs.
Basmati Rice Pilaf
Basmati rice, browned in oil & butter, then cooked in seasoned broth and vegetables.
Wild Rice Almandine
Wild rice cooked with toasted almonds and butter.
Mixed Sautéed Vegetables
Sliced zucchini, squash, peppers, onions and mushrooms sautéed in garlic butter and white wine, finished with lemon.
Roasted Root Vegetables
Carrots, parsnips, turnips and sweet potato oven roasted with olive oil, time and honey.
Tarragon Flecked Carrots and Green Beans
Sliced carrots and green beans sautéed in tarragon and butter.
Desserts: Frangelica Chocolate Mousse
Light and airy chocolate mousse scented with Frangelica liqueur.
Brandy Alexander Pie
A creamy mix of Crème de Cocoa, brandy and nutmeg nestled in a chocolate crust.
Chocolate Roll
Flourless baked chocolate mousse wrapped around a center of fresh whipped cream.
Key Lime Pie
Traditional lime custard topped with sweet meringue.
Crème Brûlée
Rich vanilla flecked custard topped with a layer of hard caramel.
Bananas Foster
Sliced bananas sautéed with butter, brown sugar, cinnamon, and spiced rum served on top of vanilla ice cream.
Crêpe Suzette
Decadent French dessert, consisting of a crêpe with a hot sauce of caramelized sugar, orange juice, lightly grated orange peel and flambéed Grand Marnier.