Example Creations

Upper Eschelon

These are my high end offerings

Veal Chop Valdostana

Veal Chop stuffed with Fontina, Parmigiano-Reggiano, Prosciutto over Broccoli Rabe and Cheesy Polenta with Sage and Veal Demi

Swordfish with Red Pepper Coulis

Grilled or Pan-Seared Lemon Herb marinated Swordfish with Red Pepper Coulis served with Farfalle and Red Pepper Pesto

Horseradish Crusted Beef Tenderloin

Beef Tenderloin wrapped with Horseraddish, Garlic, and Dijon Crust served with Roasted Fennel and Green Beans and Twice Baked Potato

The Sweet Spot

Sophistication without the exaggerated mark-up

Andouille Crusted Double Cut Pork Chops (Well Marbled or Lean)

Double Cut Pork Chops with Rosemary Andouille Crust served Over Velvetty Mashed Potatoes and Whole Grain Mustard & Onion Reduction

Whole Roasted Branzino with Salmoriglio Sauce

Oven Roasted Whole Branzino with Sauce made from Lemon, Garlic, Capers and Fresh Herbs served with Lemon Herbed Orzo

Third Item


Everyday Meals

Designed to stretch your food dollar

Rigatoni Bolognese

Ground Pork and Beef with Red Wine, Tomatoes, Mirepoix, Nutmeg and Cream over Mezzi Rigaoni

Prosciutto/Herb Wrapped Pork Tenderloin

Oven Roasted Pork Tenderloin wrapped with Prosciutto, Thyme and Rosemary

White Chicken Chili

Cumin Seasoned Tender Chicken Breast with Pablano and Salsa Verde Chili over Whte or Brown Rice