Spring-Summer Dinner Menu 2015
Grilled Caesar Salad
Spinach Salad w/Mandarin Orange, Goat Cheese & Pecans
Margherita Shrimp and Corn Salad
Asian Seaweed Salad w/Cucumber
Chef’s Italian Bowl
Apple Jicama Salad
TWO SHADES OF CHICKEN – Parmesan crusted breast paired with oven fried thigh.
CHICKEN CALABRIA – Sunny southern Italy serves up a moist and meaty breast baked in an eggplant tomato sauce and topped with cheese.
SPICY THAI STEAKS – Boneless strips, marinated in a tangy sauce, and oven grilled
BRAISED BEEF SHORT RIBS – a year round favorite, fork tender and delicious with a mushroom onion gravy.
PAN SEARED PORTERHOUSE PORK CHOPS – juicy and bursting with flavor.
ROAST PORK TENDERLOIN W/APPLES & ONIONS – from coastal France, savory, sweet and tangy all at once.
LEG OF LAMB PROVENCAL – slow roasted with an abundance of country herbs and garlic.
SKILLET SHRIMP – quickly sautéed until brown on the outside, tender and juicy on the inside
OVEN ROASTED SALMON W/SMOKED SALMON CREAM – like having your fish two ways, both of which melt in your mouth.
MEDSEA RED PESTO FILET – Sundried tomatoes, artichokes and capers make this baked fish sing.
BRAISED COD W/LEEKS AND TOMATOES – White wine gives this dish depth and richness.
CARBS: Bacon-Leek Risotto, Boursin Mashed Potatoes, Lemony Vegetable Rice Pilaf, Orzo w/Basil,
Roasted Fingerlings, Wild Mushroom Risotto, Coconut Jasmine Rice, Sweet Potato Mash
VEGGIES: Green Beans Almondine, Pan Grilled Asparagus, Spanish Style Corn, Roasted Brussels Sprouts, Creamed Herbed Spinach, Roasted Broccoli w/Garlic, Herbed Spaghetti Squash, Bacon Roasted Roots w/Rosemary Honey
THE FINISHING TOUCH
Pineapple Bananas Foster
Irish Cream Blackberries
Louisiana Bread Pudding w/Buttered Rum
Chocolate Lava Cake
Strawberry Vanilla Crème Custard
Savannah Banana Pudding