Chef to Go Menu

Sample Menus

• Butternut Squash Ravioli w/ Sage Butter
• Entrée: Individual Beef Wellingtons
  With‎ seasonal vegetables
• Mixed Green Salad w/ Vinaigrette Dressing
• Crème Brulee

• Warm Chocolate Cakes

• Roast Filet of Beef w/ Mushroom Tarragon Sauce
• Steak Diane
• Chateau Briand

• Springrolls w/ Vietnamese Dipping Sauce
• Chicken Satay w/ Peanut Sauce

• Coconut Soup w/ Chicken
• Crème Carmel
• Thai Basil Beef w/ Rice & Snow Peas

• Butternut Squash Ravioli w/ Sage Butter
• Entrée: Grilled Lamb Chops w/ Lemon & Thyme
  With asian pear & kiwi salsa (when in season)
• Spinach Salad w/ Balsamic Vinaigrette
• Chocolate Mousse

• Pear, Leek & Gruyere Turnovers
• Mixed Green Salad

• Pork Medallions w/ Maple-Vinegar Sauce
• Pear Croustade
• Pork Tenderloin w/ Port & Leek Sauce

• Twice Baked Cheese Souffle
  Curried squash soup
• Lime Mousse Cake
• Entrée: Oven Fried Chicken w/ Haitian Coleslaw
  And corn w/ chilies

• Pear, Leek & Gruyere Turnovers
  Curried squash soup
• Cinnamon Apple Tart
• Entrée: Lemon Chicken w/ Homemade Pasta And
  Seasonal vegetables

• Artichokes w/ Soy, Mayo, Garlic Dip
  Crab cakes
• Lime Mousse Cake
• Entrée: Rosemary Roasted Salmon w/ Mango
  Salsa, rice pilaf & broccoli

• Bruschetta
  Caesar salad
• White Chocolate Cheesecake
• Entrée: Penne Pasta w/ Vodka-Tomato Sauce
  With green beans & garlic

• Bruschetta
  Caesar salad
• Warm Chocolate Cakes w/ Whipped Cream
• Entrée: Four Cheese Penne Pasta
  With vegetable medley