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Fall – Winter Menu

Poultry:

  • Chicken Breasts with Spinach & Pumpkin Seed Pesto
  • Braised Chicken with Carrots, Potatoes & Thyme
  • Roasted Chicken with Plums & Shallots
  • Ginger-Sesame Braised Chicken Meatballs
  • Pretzel-Crusted Chicken Cutlets
  • Vindaloo-Spiced Chicken with Coconut & Tomato Sauce
  • Sautéed Chicken Cutlets with Sage Browned Butter
  • Chicken Breasts with Lemon-Artichoke Cream Sauce
  • Pan-Roasted Chicken with Harissa Chickpeas
  • Coconut Pecan-Crusted Chicken with Sweet & Spicy Apricot Sauce
  • Chicken and Sun-Dried-Tomato Meatballs with Smoky Tomato Sauce
  • Pan-Roasted Chicken Breasts with Stilton & Apples
  • Chicken Cutlets with Green Olive and Currant Pan Sauce
  • Charred Lemon Chicken Piccata
  • Coq Au Vin with Red Wine & Cremini Mushrooms
  • Turkey Cutlets with Lemon-Herb Sauce
  • Turkey Meatballs with Cranberry & Sage
  • Turkey Scaloppini with Prosciutto & Gruyere
  • Orange-Ginger Turkey Cutlets
  • Turkey Meatloaf with Pancetta
  • Turkey Piccata

Fish & Shellfish:

  • Chipotle-Rubbed Salmon with Chickpeas and Greens
  • Dover Sole à la Meunière
  • Pan-Roasted Steelhead Trout with Mustard-Herb Butter
  • Poached Sea Bass with Tomato & Saffron Broth
  • Creole Shrimp with Garlic & Lemon over Braised Greens
  • Steamed Red Snapper with Shiitake Mushrooms & Ginger
  • Salmon with Leeks, Fennel & Lemon
  • Sautéed Tilapia with Lemon & Green Peppercorn Sauce
  • Pan-Roasted Trout with Pumpkin Seed Crust
  • Grilled Halibut with Smashed Fingerlings & Tomato Butter
  • Baked Greek Shrimp with White Beans, Tomatoes & Feta
  • Mustard-Roasted Red Snapper
  • Sesame-Encrusted Salmon with Ginger-Soy Glaze
  • Mahi Mahi with Artichoke Caponata
  • Pistachio-Crusted Arctic Char
  • Seared Sea Bass with Asian Mushroom Ragout
  • Gingered Stir-Fry with Shrimp & Snow Peas
  • Cedar-Plank Salmon with Chile-Honey Glaze
  • Prosciutto-Roasted Halibut with Autumn Vegetables

Beef & Veal:

  • Grilled Beef Tenderloin with Ancho-Jalapeño Butter
  • Soy-Glazed Flank Steak with Blistered Green Beans
  • New England Pot Roast with Horseradish & Parsnips
  • Grilled Rib Eye with Gorgonzola Sauce
  • Red-Wine Marinated Hanger Steak with Mushrooms
  • Skirt Steak with Shallot & Thyme Butter
  • Beef & Vegetable Pot Pie with Cheddar Biscuit
  • Filet Mignon with Morel Cream Sauce
  • Short Rib Stew with Root Vegetables
  • Herb Marinated Flat-Iron Steak with Chimichurri
  • Grilled Rib Eye with Sweet & Spicy Hoisin Sauce
  • Pepper-Encrusted Hanger Steak with Brandy Sauce
  • Beef Stew with Red Wine & Vegetables
  • Maple-Glazed Meatloaf
  • Grilled Hanger Steak with Kimchi-Apple Slaw
  • Grilled Veal Chops Stuffed with Prosciutto, Provolone & Peppers
  • Milanese Veal Cutlets
  • Veal Chop with Cognac Sauce
  • Veal Parmesan with Fresh Tomato Sauce & Mozzarella
  • Barolo-Braised Veal Shanks

Pork & Lamb:

  • Bourbon-Soaked Pork Chops with Squash Hash
  • Pork Tenderloin Saltimbocca with Prosciutto, Smoked Provolone & Sage Pesto
  • Pork Scaloppini with Fennel Salsa Verde
  • Cider-Brined Pork Roast with Apples
  • Braised Pork Chops with Cipollini Onions & Olives
  • Spicy Lemon-Rosemary Pork Tenderloin
  • Grilled Pork Medallions with Curried Cabbage & Apricots
  • Pomegranate-Glazed Pork Roast
  • Brined Pork Chops with Fennel & Onions
  • Caribbean Jerk-Spiced Pork Tenderloin
  • Pork Cutlets with Apples, Fennel & Sage
  • Fennel-Garlic Pork Roast with Orange-Herb Sauce
  • Cocoa & Chile-Rubbed Berkshire Pork Chops
  • Soy-Mustard Pork Tenderloin
  • Pork Medallions with Mustard & Caper Pan Sauce
  • Pork Roast with Baby Artichokes
  • Pan-Seared Pork Chops with Green Peppercorn Sauce
  • Eggplant Stuffed with Lamb
  • Red Wine, Saffron & Pomegranate Braised Lamb Shanks
  • Porcini-Encrusted Lamb Chops with Rosemary & Garlic Sauce
  • Spiced Pumpkin & Lamb Tagine
  • Honey-Vinegar Leg of Lamb with Fennel & Carrots
  • Lamb Chops with Port & Cherry Sauce
  • West Indian Lamb Curry with Mango Chutney

Pasta:

  • Pappardelle with Smokey Pork Ragú & Shaved Parmesan
  • Butternut Squash Risotto with Crispy Pancetta & Fried Sage
  • Penne with Lamb Ragú, Pecorino & Mint
  • Winter Squash Gnocchi with Brown Butter & Sage
  • Cavatelli with Bolognese Sauce

Side Dishes:

  • Roasted Root Vegetables with Hazelnuts & Brown Butter
  • Swiss Chard-Stuffed Portabella Mushrooms
  • Maple-Balsamic Roasted Acorn Squash
  • Sautéed Broccoli with Toasted Garlic & Sesame Seeds
  • Caramelized Brussels Sprouts with Pancetta
  • Polenta with Marinara & Fontina Cheese
  • Herb-Roasted Potatoes with Whole-Grain Mustard
  • Charred Cauliflower with Cumin & Smoked Paprika
  • Asparagus with Garlic & Parmesan Bread Crumbs
  • Soy & Ginger-Glazed Carrots
  • Creamed Spinach with Parsnips
  • Spaghetti Squash with Bacon Crumbs
  • “Steak House” Potatoes Romanoff
  • Eggplant with Curried Tomatoes and Chickpeas
  • Sautéed Kale with Garlic, Lemon & Parmesan
  • Green Bean “Casserole”
  • Quinoa with Sautéed Spicy Carrots
  • Grill-Roasted Vegetables with Pine Nut Pesto
  • Fingerling Potatoes with Garlic & Thyme
  • Asparagus with Miso Butter
  • Sweet & Spicy Sweet Potatoes
  • French Lentils with Swiss Chard
  • Spice-Roasted Butternut Squash
  • Wheat berry Salad with Roasted Parsnips, Squash & Dried Cranberries
  • Roasted Shaved Brussels Sprouts with Toasted Hazelnuts
  • Broccolini with Grilled Lemon, Pine Nuts & Aleppo Chile
  • Honey-Glazed Roasted Root Vegetables
  • Cider-Braised Greens with Crispy Bacon
  • Mushroom & Potato Gratin with Parmesan & Thyme
  • Balsamic-Glazed Asparagus
  • Quinoa with Moroccan-Spiced Root Vegetables
  • Eggplant Parmesan with Garlic-Herb Bread Crumbs
  • Butternut Squash Bread Pudding with Leeks, Prosciutto & Thyme
  • Potato & Celery Root Purée
  • Farro Salad with Butternut Squash and Hazelnuts
  • Cumin-Roasted Carrots
  • Asparagus with Walnuts, Parmesan & Brown Butter
  • Braised Brussels Sprouts with Crispy Shallots
  • Squash Stuffed with Quinoa and Wild Mushrooms
  • Truffle Mashed Potatoes

 Soups & Stews:

  • Aromatic Beef Stew with Butternut Squash
  • Barley & Leek Soup with Mini Chicken Meatballs
  • Kale, Turkey Sausage & Barley Stew
  • Pork & Green Chile Stew
  • 3-Bean Turkey Chili
  • Moroccan Lamb Stew
  • Lentil & Vegetable Soup
  • Chicken and Leek Stew

 Spoon

 

Spring – Summer Menu

Poultry

  • 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

Pasta

  • 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

 Sides

  • 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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