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HOT ENTREES
BEEF
Barbecued Brisket*
Fresh Beef Brisket marinated then slow roasted with home made barbecue sauce, sliced and served with Roasted Rosemary Potatoes.
Beef Roulades*
Slices of lean beef, rolled around a mixture of mushrooms, sausage, and herbs, then braised in red wine and vegetables. Served with Wild Rice Pilaf, and its own rich sauce.
Swiss Steak*
Lean beef filets, sautéed, then braised with onions, celery, peppers, tomatoes and spices until tender. Served over herbed rice.
CHICKEN
Stuffed Cabbage Casablanca*
Tender cabbage leaves stuffed with ground chicken, leeks, and spices, served with a Sweet & Sour Tomato sauce, and Confetti Couscous or Rice (please specify)
Forty Clove Garlic Chicken Felice*
Chicken legs, thighs, and breasts roasted with garlic, celery, spices, and a touch of lemon. Two pieces, served with Buffet Potato Casserole.
Capered Chicken with Artichokes*
Boneless Chicken Breast pieces and artichoke hearts, sautéed, then simmered in a sauce of wine and lemon, served over Linguini with capers and fresh parsley.
PORK
Apple Stuffed Pork Chops*
Loin Pork Chops stuffed with a mixture of onions, celery, apples and herbs, then baked. Served with Spiced Apple Rings and Caramelized Onion Mashed Potatoes.
Roast Pork Lion with Cherry Balsamic Sauce*
Pork loin rubbed with herbs, roasted, then sliced and served with Cherry Balsamic Sauce and Roasted Potatoes.
SEAFOOD
Potato Crusted Cod*
Fresh Cod Filet, encrusted with grated potatoes and a touch of onion, pan fried until golden and tender. Served with Vegetable Sauté.
Baked Stuffed Filet of Sole*
Fresh Sole filets rolled around a filling of buttered crumbs, spinach, shallots and sherry, baked and served with Newburg Sauce. Served with Braised New Potatoes.
VEGETARIAN ENTREES
Stuffed Roasted Red Peppers*
Roasted sweet red peppers stuffed with a mixture of toasted orzo, sautéed onions peppers, tomatoes, ricotta, mozzarella, Parmesan, eggs and herbs. Baked and served over a bed of sautéed spinach.
Grilled Eggplant Parmesan*
Slices of eggplant grilled instead of fried, and baked with a light fresh tomato sauce, mozzarella and Parmesan cheeses, over linguini.
SPECIALTY DESSERTS
Cream Puffs
Freshly baked and filled with French vanilla custard cream, and drizzled with fudge sauce.
Lemon Meringue Tarts
Flaky, sweet pastry cups filled with homemade lemon curd, and topped with fluffy meringue.
Caramel Apple Tart
Tart apples, spices and caramel sauce baked in flaky pastry.
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