Entrees for each cook date will be chosen from any of the menus from the Menus Archives to the left. Please click on each menu title to open the chosen menu in a new window. A fresh menu is created annually to give you a wide variety of choices to keep your taste buds happy. The chef will be happy to cater to your requests for foods that may not be listed on any of her extensive menus, at any time. The following menu is just a sample of what you might find on your cook date.


Sample Menu of a 4-Entrée Service
with Side Dishes

Chicken with Sage Brown Butter Sauce
Chicken cutlets dredged in flour and pan-seared with a sauce of browned butter, sage, shallots, and a splash of lemon. Served over angel hair pasta with Sauteed Broccolini and Carrots. 

Chicken with Sage Brown Butter Sauce

Grilled Balsamic Flat Iron Steak with Peppers and Mushrooms
Flatiron steak marinated in balsamic vinegar, olive oil, garlic, and thyme, grilled, and served over sauteed red bell peppers and mushrooms seasoned with balsamic vinegar and chives. Served with Roasted Green Beans with Potatoes and Squash. 

057 2

Tuscan Baby Back Ribs
Pork baby back ribs rubbed with garlic, rosemary, thyme, sage, and fennel pollen, and roasted slowly with white wine and bay leaves. Served with Oven-Fried Zucchini with Marinara. 


Oat-Crusted Tilapia
Tilapia filets dredged in flour, egg, then breaded with ground oats seasoned with paprika, basil, and garlic, and pan-fried. Served with Creamy Cole Slaw and Black-Eyed Pea Succotash. 

005 2