I can not only cook to your tastes, but also according to your dietary requirements. So, if you need a low-fat meal or you’re a vegetarian, don’t worry, there are a variety of specialty entrees that you can choose. In fact, so many entrees are available, that you won’t see the same meal twice in six months unless you request a repeat of favorites.
Following are just a few of the entrees that I have prepared for my clients as an example of the variety you will see on your menu:
Balsamic Chicken with Garlic Mashed Potatoes
Chicken braised in a tomato, wine and balsamic vinegar sauce
Baked Fish with Chopped Olive Salad and Rice Pilaf
Fish topped with a delicious combination of olives, roasted red peppers and herbs
Corn and Chedder Chowder with Garlic Bread
Corn, potatoes and chedder cheese are combined in the satisfying chowder
Flank Steak Roll-ups with Gruyere and Potato Gratine
Spinach and bacon are rolled up in seasoned flank steak
Lamb in Rosemary Garlic Marinade with Saffron Couscous
Lamb marinated in rosemary, garlic, red wine vinegar, dijon mustard and thyme. Ready for you to grill or broil
Marinated Pork Tenderloin with Spicy Corn Relish and Savory Polenta
Smoky marinated pork tenderloin served with a spicy combination of corn and peppers.
