Sample Menus for Spring and Summer

 

 

vegetarian

etari 

SPICY CHICKPEA AND SPINACH CURRY
chickpeas cooked in a fragrant tomato and spinach sauce

GLAZED TEMPEH
pan-fried with a maple-orange glaze, bell peppers and cashews

VEGETABLE NOODLES
stir-fried noodles, veggies and tofu

ZUCCHINI AND FETA FRITTERS
pan-fried fritters of zucchini, feta and dill

PROVENCAL SUMMER TART
short-crust pastry filled with eggplant, bell peppers, zucchini and tomato

MOROCCAN TAGINE
vegetables and chickpeas in a fragrant tomato broth

CREPES
Spinach, ricotta and corn crepes
with roasted tomato and bell pepper sauce

PANEER AND VEGETABLE KORMA
paneer and vegetables in a spiced tomato and yoghurt sauce

EGGPLANT PARMIGIANA
Baked sliced eggplant layered with ricotta, mozzarella and tomato –basil sauce

MALFATTI
Spinach and ricotta gnocchi in a marinara sauce

THAI BRAISED TOFU
Tofu in a fragrant broth with tomato, bell peppers spinach and coconut milk

TOFU FAJITAS
Seared sliced tofu with bell peppers and onions in a fajita sauce

SICILIAN PASTA
Spaghetti, roasted cauliflower, pine nuts, lemon, raisins and parsley


NB: tofu, tempeh and seitan are interchangeable in most recipes

 

 

fish

GRILLED SEA BASS
with a miso-soy glaze

                                                                      HALIBUT

                                              grilled and served with romesco sauce

PAN-FRIED SNAPPER

on a bed of stir-fried vegetable noodles and tamarind sauce

BAKED SALMON TERIYAKI
with shiitake mushrooms and scallions

SESAME CRUSTED HALIBUT

with Indonesian sweet soy glaze

CODFISH PROVENCALE
with tomato, bell peppers, eggplant, olives and herbs

SOLE PICCATA
Pan-fried with a lemon-caper sauce

 

poultry

BRAISED CHICKEN BREASTS
with mirepoix ragout

PAN-FRIED CHICKEN BREASTS

with parsley pan gravy

HOISIN CHICKEN HOTPOT

chicken, shiitake mushroom and vegetables in a delicious sauce

CHICKEN CUTLETS

with mustard-citrus sauce

CHICKEN CACCIATORE

chicken thighs braised with bell peppers, olives, mushrooms, tomato and herbs

MOROCCAN CHICKEN

breasts cutlets in a Moroccan flavored orange sauce

CORNISH HENS
roasted hens rubbed with paprika and garlic

LEMON CHICKEN
Chicken breast cutlets cooked with shallots, lemon and white wine and thyme

CHICKEN INVOLTINI
chicken breasts filled with fontina, sun-dried tomatoes and artichokes

TURKEY MEAT LOAF

with prunes, green olives, walnuts and thyme

CHICKEN MILANESE
Breaded chicken cutlets

 

beef and lamb

LAMB RIB CHOPS

marinated in garlic, lemon and herbs

VEAL CUTLETS

pan-fried with artichokes, lemon and thyme

VEAL MILANESE
Breaded veal scallopine

ROASTED BEEF TENDERLOIN

with mushroom port-wine sauce

MOROCCAN LAMB TAGINE

braised with eggplant, preserved lemon and mint

BISTECCA ALLA PIZZIOLA

new york strip with bell peppers, onion and pizziola sauce

                                                         BEEF AND MUSHROOM LASAGNA

                                            sirloin, mushrooms, fresh mozzarella and ricotta

 

side dishes, soups and salads

Curried brown rice and veggie salad
Roasted potato salad with sweet chili sauce
Grilled vegetable salad
Green bean and pickled onion salad
Salad nicoise
Grilled asparagus salad
Pan-fried baby artichokes
Green beans slow cooked with tomato
Orzo pasta with swiss chard and sautéed mushrooms
Carrots braised with tomato and thyme
Sautéed spinach with currants and pine nuts
Cauliflower au gratin
Corn fritters
Gazpacho
Chilled zucchini and fennel soup
Sautéed zucchini, garlic and toasted almonds
Baby spring vegetables
Roasted fingerling potatoes with cumin and pimenton
Marinated fennel and radish salad
Couscous pilaf
Quinoa
Brown rice
Green beans amandine

       

                                                           

 

Sit-Down Dinner and Buffet
Sample Menus

         

appetizers

PUREE OF ZUCCHINI FENNEL AND LEEK
Served hot or chilled

BELL PEPPER AND TOMATO SOUP
Roasted red bell pepper and tomato puree with crème fraiche and chives

ASPARAGUS SALAD
 sauteed in butter topped with a breaded poached egg

SPRING VEGETABLE SALAD
asparagus, beans, arugula, peas and shaved pecorino

BABY BEET SALAD
salad greens, goat’s cheese, roasted beets and walnuts with a balsamic/honey vinaigrette

AVOCADO, GRAPEFRUIT AND CURLY ENDIVE SALAD
with citrus dressing

                                               ENDIVE, RADICCHIO AND ARUGULA SALAD

                                        with shaved parmagiano reggiano and red wine vinaigrette

SWEET CORN FLAN

with bell pepper and corn relish

THAI FISH CAKES
With cucumber and peanut salad


main course


STUFFED CHICKEN BREASTS
filled with spinach, raisins, dried apricots and mushrooms with a cider vinegar sauce

almond rice pilaf

CHICKEN PICCATA
Chicken cutlets with lemon caper sauce, roasted baby potatoes and asparagus

ROASTED SADDLE OF LAMB
stuffed with spinach and mushrooms and served with sautéed baby vegetables

RACK OF LAMB
with red wine sauce, goat's cheese potato gratin and sauteed spinach

WILD SALMON MEDALLIONS

with balsamic glaze and vegetable julienne and brown rice

                       

SNAPPER
Pan fried snapper fillet

on a bed of stir-fried vegetable noodles with a sweet-sour sauce

ALMOND CRUSTED HALIBUT

with braised leeks, roasted fingerling potatoes and roasted red bell pepper sauce

RICOTTA GNOCCHI RAGOUT
Sheep ricotta gnocchi with spring vegetables in a fragrant broth

VEGETABLE STRUDEL
cremini mushrooms, artichokes, leeks and goat's cheese with pan-fried new potatoes, swiss-chard and port- wine sauce

TOFU CACCIATORE
with saffron risotto and rapini

KORMA

Tofu or chicken vegetable korma curry

with basmati rice pilaf and green beans


 

desserts

light-as-air chocolate cupcakes with Marsala sweetened whipped cream
almond milk panna cotta with apricot compote (V)
strawberry and rhubarb trifle
zabaglione with fresh strawberries
flourless chocolate cake
almond custard tart in an oat and nut crust (V)
summer fruit strudel
cardamom – vanilla cake w/ saffron crème Anglaise
crepe suzette
tiramisu
baked ricotta caramel
pineapple galette
cherry clafoutis
berry crumble

(V) vegan or can be made vegan

 

Listed are samples of possible menus. Menus are custom designed to your diet / preferences