Summer Menu 2017


Lighter dishes for the warmer months


  • Roasted Chicken with Grapes, Shallots & Thyme
  • Chicken with Artichoke Pan Sauce
  • Lime-Marinated Chicken with Tomatillo-Corn Salsa
  • Braised Chicken with Garlic, Lemon & Greek Olives
  • Turkey Cutlets with Marsala Sauce & Cremini Mushrooms
  • Chicken Enchiladas with Salsa Verde
  • Sesame-Crusted Chicken with Broccoli
  • Spicy Grilled Chicken with Tomato-Cucumber Relish
  • Chicken Stir-Fry with Asparagus and Cashews
  • Sriracha-Glazed Turkey Meatloaf
  • Basil-Stuffed Chicken Breasts
  • Twice-Glazed Asian Barbecued Chicken
  • Piri-Piri Chicken Kebabs
  • Chicken Meatballs with Lemongrass
  • Turkey Lettuce Wraps with Spicy Peanut Sauce
  • Lemon & Garlic Chicken with Cherry Tomatoes
  • Roasted Chicken with Salsa Verde
  • Glazed Japanese Chicken Meatballs
  • Sambal Chicken Skewers
  • Pan-Fried Turkey Cutlets with Corn & Tomatoes
  • Chicken with Tarragon & Sherry Vinegar Sauce
  • Thai Grilled Chicken with Cilantro Sauce
  • Parmesan Chicken Paillard with Lemon-Caper Sauce
  • Baja-Style Rosemary Grilled Chicken
  • Turkey Meatballs with Quinoa & Spinach
  • Clay-Pot Miso Chicken
  • Roasted Chicken with Pancetta & Olives
  • Chicken Tagine with Apricots & Almonds
  • Vietnamese Chicken Skewers
  • Chipotle Turkey Cutlets with Charred Corn Salsa

Fish & Shellfish

  • Macadamia Nut-Crusted Halibut with Mango Salsa
  • Roasted Red Snapper with Citrus & Pistachios
  • Chile-Garlic Broiled Salmon with Ginger Yogurt Sauce
  • Pan-Roasted Sea Bass with Herb Butter
  • Seared Shrimp with Chard, Chiles & Ginger
  • Pan-Seared Mahi-Mahi w/ Thai Coconut Sauce
  • Halibut with Charmouola Sauce
  • Red Snapper Veracruz
  • Salmon Cakes with Lemon-Caper Aioli
  • Poached Sea Bass with Summer Vegetable Sauce
  • Garlicky Roasted Shrimp with Cilantro & Lime
  • Almond-Crusted Tilapia
  • Halibut with Sweet Corn & Bacon Sauté
  • Scallion-Encrusted Arctic Char
  • Brown Sugar & Chipotle Salmon with Berry Glaze
  • Steamed Sea Bass with Ginger & Green Onions
  • Roasted Shrimp with Chile Gremolata
  • Greek Mahi-Mahi with Marinated Tomatoes, Lemon and Oregano
  • Halibut with Olives, Tomatoes & Capers
  • Spicy Tilapia with Pineapple-Pepper Salsa
  • Miso-Ginger Salmon with Baby Bok Choy
  • Sea Bass with Citrus, Olive & Caper Sauce
  • Sautéed Shrimp with Sun-dried Tomatoes, Capers & Basil
  • Oven-Poached Pacific Sole with Lemon-Caper Sauce
  • Ginger Halibut with Vietnamese Sauce
  • Steelhead Trout with French Green Lentils
  • Cedar-Plank Salmon with Soy Marmalade Glaze
  • Grilled Sea Bass with Tropical Salsa
  • Thai Shrimp Cakes
  • Seared Mahi-Mahi with Zesty Basil Butter
  • Halibut with Roasted Beets & Dill-Orange Gremolata
  • Parmesan-Crusted Cod with Tomato-Basil Relish
  • Grilled Salmon with Indian Spices & Riata
  • Herb-Roasted Sea Bass with Salsa Verde
  • Black Cod with Mushrooms & Sansho Peppers

Beef & Veal

  • Pineapple-Chipotle Grilled Short Ribs
  • Veal Milanese with Lemon Sauce
  • Grilled Skirt Steak with Smoky Eggplant Chutney
  • Spice-Rubbed Filet Mignon with Cucumber-Melon Chutney
  • Vietnamese Grilled Flank Steak
  • Chimichurri Hanger Steak
  • Stir-Fried Beef with Sugar Snap Peas
  • Grilled Ribeye Steak with Ginger-Butter Sauce
  • Filet Mignon on Charred Onions & Zucchini with a Balsamic Reduction
  • Pan-Seared Veal Steaks with Green Peppercorn Sauce
  • Guajillo-Braised Short Ribs
  • Spicy & Garlicy Meatloaf
  • Grilled Chile Flank Steak with Pineapple & Tomatillo Salsa
  • Chipotle-Rubbed Ribeye with Cilantro-Lime Butter
  • Porcini-Crusted Filet Mignon with Herb Butter
  • Grilled Veal Chops with Lemon-Caper Sauce
  • Ginger-Marinated Hanger Steak
  • Grilled Ribeye with Romesco Sauce and Charred Spring Onions

Pork & Lamb

  • Stuffed Pork Tenderloin with Peppers, Olives & Provolone
  • Grilled Lamb Chops with Mint Pistou
  • Wasabi and Panko-Crusted Pork Cutlets with Gingered Soy Sauce
  • Spice-Rubbed Lamb Skewers
  • Grilled Pork Porterhouse with Sweet & Tangy Peach Relish
  • Moroccan Leg of Lamb
  • Grilled Pork Chops with Cherry Sauce
  • Tuscan-Style Pork Roast with Fennel
  • Lamb Chops with Fig-Balsamic Sauce
  • Ragout of Lamb with Asparagus, Peas & Onions
  • Cumin-Crusted Pork Tenderloin with Peach-Chipotle Salsa
  • Grilled Pork Skewers with Peanut-Basil Sauce
  • Lamb Meatballs in Spicy Tomato Sauce
  • Fig-Stuffed Pork Loin
  • Jerk-Spiced Pork Chops with Plum Relish
  • Lamb Osso Buco


  • Tagliatelle with Lobster, Baby Heirloom Tomatoes & Basil
  • Fettuccini with Dungeness Crab, Asparagus, Grilled Corn & Lemon-Chive Cream Sauce
  • Penne with Shrimp with Putanesca Sauce
  • Orecchiette with Lamb Sugo, Pecorino & Mint
  • Pappardelle with Seared Scallops, English Peas & Saffron Cream Sauce


  • Grilled Corn Salad with Poblano Chiles
  • Kung Pao Brussels Sprouts
  • Stuffed Mushrooms with Lemon-Pea Hummus
  • Black Bean, Corn & Quinoa Salad
  • Green & Wax Beans with Shiitake Mushrooms
  • Curry-Roasted Cauliflower
  • Shaved Summer Squash and Zucchini with Pine Nuts & Pecorino
  • Roasted Asparagus with Shallot Butter
  • Gigante Beans with Tomatoes & Oregano
  • Sugar Snap Peas with Meyer Lemon & Radishes
  • Provençal Roasted Tomatoes
  • Miso-Glazed Grilled Japanese Eggplant
  • Roasted Baby Carrots with Mint Pesto
  • Steamed Broccoli with Soy-Sesame Dressing
  • White Bean & Spinach Stuffed Portobello Mushrooms
  • Grilled Corn with Chiles, Cotija Cheese & Lime Butter
  • Stuffed Piquillo Peppers with Herbed Goat Cheese
  • Green Beans with Ginger & Garlic
  • Grilled Asparagus with Lemon & Pecorino Romano
  • Smashed Herb Potatoes
  • Quinoa with Mangos & Jalapeños
  • Glazed Shiitake Mushrooms with Bok Choy
  • Spiced Sweet Potato Fries
  • Sautéed Brussels Sprouts with Lemon
  • Stir-Fried Broccoli with Cashews
  • Cauliflower Fried “Rice”
  • Whole Wheat Couscous with Baby Heirloom Tomatoes, Feta & Basil
  • Grilled Zucchini with Z’atar Spices
  • Stir-Fried Balsamic Ginger Carrots
  • Creamy Corn with Poblano Peppers
  • Cauliflower “Couscous” with Sliced Almonds
  • Eggplant Involtini with Ricotta, Parmesan, Basil & Marinara
  • Sesame Spinach with Ginger & Garlic
  • Green Beans with Roasted Peppers & Red Onions
  • Cauliflower, Potato & Quinoa Patties
  • Greek Zucchini Fritters
  • Stuffed Poblano Chiles with Chorizo Gravy
  • Summer Squash “Noodles” with Mint Pesto
  • Stir-Fried Asparagus with Shiitake Mushrooms and Sesame Seeds
  • Roasted Broccolini with Garlic & Lemon
  • Steamed Sugar Snap Peas with Black Sesame Seeds
  • White Beans with Roasted Tomatoes
  • Sautéed Spinach with Mushrooms and Truffle Oil


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