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I am classically trained in French cuisine and have since developed my own upscale American style. However, I am also skilled in various other cooking styles and can accommodate specialty dietary needs. All of my dishes are made from scratch using regional ingredients. I do not use seed oils and prefer to use organic ingredients to ensure a delicious and healthy meal. Below are some suggestions for dishes I can create for you.
Appetizers
Classic Cesar Salad
Romaine Lettuce, Shaved Parmesan, Fried Capers, Traditional Caesar Dressing
Ahi Tuna Tatar
with Avocado, Shallots, Mixed Greens and Sesame-Soy Vinaigrette
Traditional Shrimp Cocktail
Jumbo shrimp, served with cocktail sauce and lemon wedge
Mini Crab Cake
With Spicy Aioli
Bruschetta
toasted Italian bread with garlic, tomato, olive oil, fresh basil, and parmigiano
Soups
Fresh & Homemade
Roasted Butternut Squash Soup
with pumpkin seeds
Tomato-Basil Bisque
With Grilled Cheese Crouton
Shrimp and Lobster Bisque
Carrot Ginger Soup
with Coconut Cream
Truffled cauliflower bisque
Truffled cauliflower bisque with crostini
Beef, Lamb and Pork
Classic filet mignon
With , Asparagus, Whipped Potatoes and Sherry-Mushroom sauce
Lamb Chops “Genghis Khan”
Marinated in Hoisin, Garlic, Herbs and Lemon, Green Beans and Scalloped Potatoes
Slow Braised Beef Short Ribs
Slow braised short ribs in Merlot with a dark red wine sauce, whipped potatoes and green beans
Osso bucco
with creamy polenta and a dark red wine sauce
Surf and Turf
7oz Filet and Lobster Tail sautéed Baby Spinach and Roasted Potatoes
Chateaubriand
Center cut piece beef tenderloin roasted in whole with creamy Bearnaise, asparagus, and roasted herb potatoes
Poultry
Chicken piccata
organic chicken breast, artichoke hearts, capers, and a lemon white wine sauce
Chicken Saltim Bocca
Chicken Breast wrapped in Sage and Prosciutto, white wine sauce and green beans with tomatoes
Seafood
Lobster and crab stuffed cod
Lobster and crab stuffed cod with orzo pasta, fresh vegetables, white wine garlic sauce
Seared Salmon
with Crispy Panko Crust served over Linguini in Creamy Lobster sauce with Asparagus and Cherry Tomatoes
Salmon Wellington
Salmon baked with cheesy spinach in puff pastry, beurre blanc, duchess potatoes and asparagus
Maryland Style Crab Cake
Lump Crab Meat Seasoned with Old Bay, Lemon, Dijon, Worcestershire, Dill, Chive, Smoked Paprika Remoulade, Fresh Herb Salad
Pan seared white fFish
with Broccolini and Orzo Pasta
Vegetarian
I am happy to accommodate Vegan substitutions upon request
Potato Gncocchis
in a creamy wild mushroom sauce with garlic, and truffle
Spinach Risotto
A rich green Risotto with pan roasted morels, asparagus and Parmesan sauce
Tomato cheese ravioli
Creamy tomato cheese ravioli with fresh mozzarella and basil.
Desserts
Lava cake
Molten lava cake, ice cream and mixed berries
Creme Brulee
Classic Crème Brulee (GF)
Tiramisu
Apple crisp
Warm apple crisp with vanilla ice cream