Our menus will change with the season but we'll keep your favorites all year around    Honesty In Flavor Personal Chef Services ___________    Fish and Shellfish   Corn and Crab In Pastry Curried Crab Cakes with Red Sweet Chili Sauce Scallops Grenobloise Onion Crusted Filet of Sole with Anchovy Butter Salmon Burguers on Baby Arugula Ginger Glazed Salmon Steaks Shelfish and Chicken Paella Poached Salmon with Caper Sauce Shrimp Tetrazzini Swordfish with Cucumber Sauce Honey-Macadamia Mahi-Mahi with Pineapple Relishe Grilled Tuna Steaks with Shiitake Mushrooms and Ginger Halibut Baked in Lettuce Leaves Baked Fillet of Flounder with Zucchini Green Peppers and Tomatoes Cioppino

Honesty In Flavor Personal Chef Services POULTRY @ Crusted Chicken Thighs with Baby Bella Mushroom Sauce Roasted Split Chicken with Mustard Crust Stuffed Chicken Breast with Spinach and Shrimp Chicken and Apple Over Noodles Hoisin Chicken Stir- fry Poppy Seed Chicken Casserole Tunisian Orange Chicken with Couscous Chicken in Lemon Sauce Herbed Chicken with Orzo and Spinach Boneless Cornish Hen with Pine Nuts and Glazed Endives Grilled Turkey Steak Cabbage Rolls with Turkey Stuffing Roasted half Duck with Blueberry Sauce Roasted Duck with Ginger Sauce

Honesty In Flavor Personal Chef Service   Beef / Lamb / Pork Beef and Three Bean Chili Beef Curry with Vegetables Beef Strogannoff - American Classic Deviled Swiss Steak Grilled Flank Steak Hungarian Gulash Chili con Carne with Lettuce and Cheese Beef Pot Pies with Yorkshire Pudding Crust Stir Fried Beef and Brocolli Sliced Shellsteak on Parmesan Toasts with Shallots Lamb Stew Herbed Lamb Kebabs Lamb Eggplant Potpie with Feta Potato Crust Braised Pork Chops with Apricots Braised Pork Chops with Peppers

Honesty In Flavor Personal Chef Services SIDES @ Ragout of Brocollini, Beans and Sausage Butternut Squash Saute Fluffy Mashed Potatoes Basil Mashed Potatoes Mashed Potatoes Cakes with Olives and Capers Dilled Potatoes Vinaigrette Roasted Rosemary Potatoes Slices Middle Eastern Couscous with Spanish Saffron Vegetable Couscous Fricasse of Brussels Sprouts and Bacon Stew of Peas and Carrots Ratatouille Basmati Rice with Raisins and cashews Rice Pilaf with Pistachios and Goden Raisins Corn and Zucchini Timbales Red Bell Peppers Filled with Curried Rice Tomatoes with Corn and Basil Filling Mixed Spring Vegetables Potatoes, Vegetables Pancakes

THANK YOU A MILLION