Archive for Menu
- apricot glazed lamb chops,
- apricot lamb chops,
- braised lamb shanks and orzo,
- curried lamb and lentil stew,
- herbed lamb and white bean fricassee,
- lamb chops with mint demi-glace,
- lamb steaks with lentils and green beans,
- Moroccan grilled lamb skewers with spicy mint sauce.
- braised breast of veal,
- braised veal in red wine,
- pan-seared veal filet, braised cheeks and sweetbreads, with cherry sauce,
- roast loin of veal with apple-cinnamon purée,
- sage and parmesan veal cutlets,
- seared veal tenderloin with Jerusalem artichoke purée,
- veal chops with red pepper basil butter.
- apricot grilled duck breasts,
- apple turkey stir-fry with rice,
- duck breasts with chili and lime,
- duck breasts with port and cherry sauce,
- Guinea fowl with pea and lettuce fricassee,
- linguine and turkey meatballs,
- pan-seared escalope of fresh duck foie gras.
- traditional roast chicken,
- chicken with artichokes and mushrooms and pasta,
- corn-fed chicken legs with braised peas and onions,
- sautéed chicken cutlets with a white-wine and herb pan sauce,
- chicken stew with shallots, cider and butternut squash,
- citrus and cumin roasted half chicken,
- chicken lasagna,creole chicken and vegetables and rice,
- kung pao chicken and rice,
- chicken manicotti,
- chicken breasts stuffed with Italian sausage and panko,
- chicken parmesan,
- Thai stir-fried chicken with rice noodles,
- Thai chicken thighs with garlic and lime and brown rice,
- honey pomegranate roasted chicken thighs,
- chicken tetrazzini,
- creamy chicken and rice casserole,
- chicken tangine with couscous,
- chicken and sausage and provolone penne bake,
- chili glazed chicken and onions over rice,
- chicken cacciatore with pasta,
- honey mustard chicken thighs,
- chicken enchiladas
- Mediterranean stuffed peppers,
- butternut squash and noodles with coconut, lime and cilantro sauce,
- spaghetti squash with mushrooms, toasted pine nuts and Wabassee cheese,
- cannelloni stuffed with morels and Du Paradis cheese,
- small eggplants stuffed with chanterelles, cherry tomatoes, green onions and veal reduction,
- roasted summer vegetables,
- grilled asparagus with honey vinaigrette, feta and bee pollen,
- roasted brussels sprouts and couscous,
- spinach, caramelized onion and feta quiche,
- sautéed barley with butternut squash, sun-dried tomatoes and aged cheddar,
- vegetable lasagna.
- “Napoleon” of flash-seared Atlantic salmon escalopes, with spinach and butternut squash,
- Atlantic lobster medley with cauliflower “semolina”, coriander and ginger,
- pan-fried sea bass with lemongrass veloute,
- grilled scallop and prawn brochettes with coriander and chili butter,
- poached halibut with creamy white wine and tarragon sauce,
- pan-fried scallops with caper, raisin and olive vinaigrette,
- shrimp with couscous and ginger orange sauce,
- pan-seared Arctic char,
- poached salmon with tarragon sauce,
- gingered trout filet with carrot juice reduction,
- Caribbean coconut crusted salmon,
- grilled cedar plank salmon with yellow pepper saffron sauce,
- fisherman’s stew,
- grilled lobster,
- Thai fishcakes with sweet chili sauce,
- fish curry with lime and coconut rice,
- grilled West Coast sockeye salmon,
- skate, chanterelles and princess scallops,
- gingered trout filet with mead-carrot juice reduction,
- pan-fried cod filet,
- tilapia with sherry-mushroom sauce and roasted asparagus,
- spicy shrimp in coconut sauce with jasmine rice,
- pan roasted salmon with soy ginger glaze,
- sole florentine,
- Atlantic halibut filet,
- old English beer battered fish and chips,
- Moroccan fish tagine,
- planked saffron halibut with avocado and tropical fruit salsa,
- ginger soy poached salmon,
- molasses mustard glazed salmon,
- blackened snapper with corn papaya relish,
- seafood cannelloni,
- poached Atlantic salmon,
- honeyed prawn and scallop skewers,
- poached side of salmon with tarragon mayonnaise,
- walleye filets with St. Lawrence crayfish,
- Atlantic lobster medley,
- lobster thermidor,
- seafood lasagne,
- maple-marinated trout and pine nuts, with fennel juice and olive oil vinaigrette.
