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| serving Globally Inspired Recipes & Comfort Foods with a Healthy Twist all prepared with Fresh, Organic and Natural Ingredients—for your health and wellness in mind.
Appetizers - Polenta & Parmesan Sticks with Romesco Sauce
- Grilled Ceviche Scallop and Shrimp Cocktail with Bourbon-Mango Dressing
- Grass-fed Beef and Lamb Meatballs with Mint-Rosemary-Jalapeno Mustard
- Pan-Seared Sui Mai Dumplings (Meat, Chicken or Vegetable) with Ponzu-Habenero Sauce
- Melt-In-Your-Mouth Mac & Cheese Lollipops
- Vietnamese Summer Rolls with Smoked Tofu & Shiitake with Orange-Ginger Sauce
- Organic Sesame Chicken Satay with Honey-Cashew Sauce
- Asparagus and Scallops wrapped in Turkey Bacon and Puff Pastry
Salads - Blue
wedge of Organic Iceberg surrounded by roasted Fingerling Potatoes, Kalamata Olives, and slices of Seared Sesame Tuna and Boiled Egg—all drizzled with Blue Cheese-Walnut Vinaigrette
- Red
caramelized Red Onion, grilled Radicchio over fresh Spinach, Red Peppers and toasted Pine Nuts with Pomegranate Molasses and Ruby Red Grapefruit Dressing
- Yellow
Butter Lettuce, grilled herbed Crostini, shaved Parmesan, roasted Artichoke Hearts with roasted Garlic-Caeser Dressing
- Green
tossed chopped salad of Avocado, Celery, Cucumber, Green & Red Onion, Romaine Hearts, Hearts of Palm, Toasted Pepitas and Cherry Tomatoes with a Lemon-Shallot-Tarragon Vinaigrette
- Orange
mixed Baby Greens, baked Sesame Tofu Strips, shredded Carrots, marinated sun-dried Tomatoes and Cherries, sliced Oranges, candied Almonds with Orange-Marmalade & Champagne Vinaigrette
Soups - Roasted Butternut Squash with Smoked Chestnuts, Fried Leeks & Crème Fraiche
- Primavera Minestrone—light Tomato Broth and big chunks of slowly simmered vegetables such as Asparagus, Green Beans, Shiitake Mushrooms, Chickpeas, Green Peas, Spring Onions, and small Pasta Shapes
- Buttery Potato Leek with Truffle Oil
- Smoky Split Pea with Turkey Bacon and Sweet Potato
- Hot and Sour with Slivers of Organic Beef or Tofu, Water Chestnuts, Bamboo Shoots, Mushrooms and Celery
- Organic Chicken & Vegetable with Wild Mushrooms and Dumplings
- Creamy Mushroom with roasted Creminis, Shiitakes and Portabellos, as well as slow cooked Wild Mushrooms, Shallots and a touch of Cream
- Thai Coconut Curry Chicken & Vegetable
Entrees - Thai Red Curry Vegetable with Chicken, Tofu, Flank Steak or Wild Mahi-Mahi with Jasmine Rice—cooked spicy or mild with Lime Leaves, Lemongrass, Ginger, Red Chili Paste and Coconut Milk
- Mid-East Lamb Kabob and Vegetable Platter—Salads of Fatoush, Tabouli, Hummus and Baba Ganoush, Pita Bread and Tahini Sauce
- Eggplant Rollitini—thinly sliced Eggplant rolled around Ricotta Cheese, Bread Crumbs and Spinach, then smothered with Marinara Sauce, topped with more Bread Crumbs, then slowly baked, served with side of Linguini or Spaghetti
- Chinese Hot Pot—family-style round table of simmering delectable Broth and Dipping Sauces for various fresh Vegetables such as Cabbage, Mushrooms, Snow Peas, Tofu, Onions and Beer-Battered Fish and Vegetables, slivers of Organic Beef all for cooking lightly in the Broth or for dipping into Sauces with chopsticks
- Prime Rib with Horseradish-Garlic-Herb Crust served with Roasted Garlic Parsnips, Horseradish-Dill Crème Fraiche, Yorkshire Pudding and Roasted Seasonal Vegetables
- Roasted Chicken, Potatoes, Biscuits and Gravy—Lemon-Herb basted Roast Chicken with Savory Root Vegetables and buttery Biscuits
- Grilled Miso & Mustard Wild Salmon—grilled to perfection and served with toasted Pilaf of Brown Rice and Quinoa and Mashed Cauliflower
- Free-Range Organic Fajita Platter—your choice of Grass-fed Flank Steak, Organic Chicken Breast or Portabella Mushroom, marinated then grilled then mixed with grilled peppers and onions. Platter comes with Mexican Salad, Guacamole, Salsa, Sour Cream, Tortillas, Black Beans and Spanish Rice
- Southern Braised Short Ribs—simmered for hours in Red Rooibus Tea, Molasses, Savory Vegetables and Shiraz, served with Mashed Sweet Potatoes & Plaintains, Collard Greens and Cornbread
- Brazilian Carnival--a family-style meal including the main dish of Fejoida, a simmered Black Bean Stew with several savory Meats, and an array of flavorful side dishes: Shredded Collards in Garlic, Steamed Yucca Root, Beet Salad, Tomato Salad, Salted Cod Balls, Toasted Farofa, Steamed Rice and many Vegetable Garnishes
- Chicken Cacciatore—slowly braised Organic Chicken in a Mushroom-Red Wine-Tomato Gravy with Peppers and Onions, truly melts in your mouth, served over Rice Pilaf or Pasta
- Moroccan Pilaf and Vegetable Platter—mixture of toasted Millet, Brown Rice and Bulghur Wheat cooked with Saffron, Turmeric, Ginger, Paprika and Cardamom with toasted Pistachio Nuts, Carrots, Cauliflower, Currants, and oven-fried breaded Eggplant and Portabella Mushrooms
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