DINNER FOR TWO

ENTREES

 

BEEF WELLINGTON

CHICKEN CORDON BLEU

CHICKEN STUFFED WITH SPINACH PARMESAN & HERBS

CHILEAN SEA BASS WITH WASABI PARSNIP PUREE
& KIWI SEED BUERRE BLANC GARNISHED WITH POTATO STRINGS

SALMON IN TOMATO BASIL CREAM SAUCE WITH LINGUINE

CHICKEN MARSALIS
(2 BONE IN SKIN ON CHICKEN THIGHS, WITH ONE LARGE HOMEMADE CHEESE RAVIOLI)

OSSO BUCO WITH MUSCROOM RISOTTE

8OZ. FILET MIGNON WITH YUKON GOLD POTATO PUREE,
CARROTS, & ASPARAGUS WITH A PORT REDUCTION SAUCE

PAN ROASTED BASS WITH A SMOKED TOMATO AND EMULSION

HALIBUT WITH BACON AND HAZELNUT BUTTER

HERBED ATLANTIC SALMON FILETS, SORREL MUSHROOM SAUCE

PAN ROASTED CHICKEN BREAST WITH A WILD MUSHROOM RAGOUT

ROASTED (BONE-IN) CHICKEN WITH APPLES AND BRANDY

CHICKEN BREASTS WITH A DIJON, CAPER AND WHITE WINE SAUCE

DUO OF FILET MIGNON AND SHORT RIBS,
RED WINE REDUCTION AND SHALLOTS

MEDALLIONS OF FILET MIGNON WITH A SAUCE OF WILD MUSHROOMS AND CABERNET

SLICED BEEF SIRLOIN WITH A BOURBON, AND CARAMELIZED ONION JUS

ROSEMARY INFUSED ROASTED PORK LOIN WITH A WHITE WINE
AND WHOLE GRAIN MUSTARD SAUCE

DIJON CRUSTED SPRING LAMB ROAST

GRILLED BABY LAMB CHOPS PROVENCAL

APPLE AND BRIE STUFFED BONE IN PORK CHOP WITH CIDER REDUCTION

PAN ROASTED LOCAL BASS WITH A SAFFROM-TOMATO CREAM SAUCE WITH SLICED FENNEL

RISOTTO WITH ROCK SHRIMP, SAFFRON, BASIL,
SUN DRIED TOMATO AND ROMANO CHEESE

PEPPER AND HERB CRUSTED AHI TUNA SERVED WITH A
SUN DRIED TOMATO CREAM SAUCE

HALIBUT POMODORO-GRILLED HALIBUT FILETS WITH TOMATO,
BASIL, AND GARLIC RELISH

LOCAL BASS WITH A PANCETTA-HAZELNUT CRUST

SAUTED SCALLOPS WITH PANCETTA, PEAS AND CREAM

CHICKEN, VEAL, OR EGGPLANT PARMESAN
WITH PROVOLONE CHEESE AND MARINARA SAUCE

PAN ROASTED CHICKEN BREAST WITH A ROASTED GARLIC AND
WILD MUSHROOM RAGOUT

SPEZZATINO-STEWED CHICKEN BREAST WITH ARTICHOKE HEARTS,
TOMATO, CANELLINI, WHITE WINE AND BASIL

"POLLO AL LIMON" WITH A CAPER, VODKA, AND LEMON SAUCE

"POLLO SICILIANA"-BRAISED CHICKEN WITH PEPPERS AND SWEET SAUSAGE

CHICKEN MARASALA WITH A MARSALA MUSHROOM SAUCE

TRADITIONAL PAN FRIED SAUSAGE AND PEPPERS

VEAL PICATTA (VEAL IN A WINE, LEMON, BUTTER AND CAPER SAUCE)

BRAISED LAMB SHANKS WITH ROSEMARY, CHIANTI AND WHITE BEANS

TUSCAN STYLE SLOW COOKED SIRLOIN WITH ROASTED TOMATO, GARLIC, CAPERS AND HERBS

 

return to Dinner For Two Menu