Entrees

Meals to Go, A La Carte Hot Lunch & Dinner Menu

Carbs

Roasted herb potato wedges

Potato duchettes with roasted sweet pepper drizzle

Parisienne potatoes with herbs

Potato salad with lots of egg (and/or bacon)

Potato salad cups – individual potato skins filled with potato salad for easy handling

Spicy rice and bean salad

Mexicana tomato rice with sweet peppers, onions and pearl peas

Plain white and wild rice with toasted sesame seeds

Penne Panchetta with spinach in creamy sauce

Penne Julienne with broccoli, snap peas, green beans, red and yellow peppers, grilled zucchini in warm vinegraitte (proscuitto or other meat may be added)

Linguini and baby shrimp in clam sauce

Meat

Pineapple Chicken –slices of grilled chicken breast served in buttery pineapple glaze.

Chicken L’orange – chicken breasts marinated in ginger-orange, lightly grilled and served with freshly prepared orange salsa.

Morrocan Chicken – juicy chunks of chicken and herbs wrapped in phyllo pastry to be sliced and served

Stuffed Pork Tenderloin – stuffing prepared with spinach, pinenuts and feta cheese.

Spareribs – basted with our own special honey-herb marinade (may be served as part of the meal or as appetizers before meal)

Butterflied Leg of Lamb – basted in wine-mustard sauce, grilled and served with side of fresh mint drizzle.

Lolly Chops – Lamb chops marinated, basted with my own special sauce and grilled (may be used for appetizers also)

Beef Tenderloin Medallions with horseradish cream

Beef Steak marinated in wine/herbs, cut into individual proportions and grilled on BBQ just prior to serving

Seafood

Grilled Scampi served as is or over Bietole al Pomodore (silverbeet leaves, spinach and tomatoes)

Peppered Tuna steaks – portioned tuna steaks, peppered and grilled; served with herbed yogurt cream.

Salmon filet marinated in lemon-lime and grilled

Salmon Wellington – salmon wrapped in phyllo pastry and baked

Crusted Seafood Medley – shrimps, scallops, oysters, clams tossed in a cream sauce and baked under buttery pastry

Vegetables

Cool Mixed grill – sweet peppers, onions, zucchini, eggplant, cauliflower, summer squash basted and grilled (may be served as a cold vegetable or salad)

Green Beans with grilled red pepper strips and toasted pinenuts

Cauliflower and cheese toss

Summer squash chunks

Nutted brussel sprouts

Quartered corn on the cob coated in butter

Honey-rosemary carrots in butter