LAST UPDATED: 8-21-98

The Chef's Menu Selections

• Appetizers
• Fowl
• Seafood
• Beef
• Pork
• Pasta
• Vegetarian
• Specialty Courses
• Vegetable Sides
• Salads
• Soups
• Breads
• Desserts

• Boiled whole shrimp and a tangy red sauce made with fresh horseradish.
• Creamy potatoes with parsley are piped onto a thin pastry and golden baked.
• Fresh hand wrapped pork tamales, steamed and served with a fiery green chile salsa.
• Lebonese mustard and currant party sausages served with melba toast.
• Moussed turkey 'pate' loaf with whole eggs and fresh olives--wrapped in smoked bacon, chilled, sliced and served on pumpernickle or wheat toasts.
• Mushrooms stuffed with italian seasoned crabmeat stuffing and baked.
• Roma tomatoes stuffed with small shrimp and basil pesto--baked.
• Roma tomatoes stuffed with three cheeses, rolled in corn bread crumbs and baked.
• Saffroned potato cubes roasted with a 3 cheese and herb stuffing.
• Shrimp curry stuffed roma tomato sections with chopped egg topping.
• Spicy jamaican jerked chicken wings grilled or broiled--this is a finger food.
• Tequila sunrise shrimp, marinated in tequila and spices, then steamed and rolled in butter and cajun seasonings--this is a finger food.
• Vietnamese steamed spring rolls; fresh vegetables, seasoned pork, whole shrimp, rolled in rice paper, with a spicy hot peanut sauce.
• Zuccini squash morsels stuffed with turkish olives and three cheeses.

• Chicken, apple, and pecan sausage--freshly cased, poached and braised, with cider gravy.
• Chicken breast roulades stuffed with ricotta, spinach, garlic, and parmesan stuffing; covered with an italian chunky tomato sauce and mozzarella cheese and baked; served with egg noodles.
• Chicken halves with seasoned cornbread on one side and deep fried in peanut oil; served with a clear gravy.
• Cornish hens with a texmati rice and wild rice, apple, green onion, raisin and peanut stuffing; served with a giblet gravy.
• Cornish hen quarters in a tasty Orleans style fricasee gravy, on texmati rice.
• Cous-Cous Goose; with a flavorful steamed stuffing of cous-cous, wild cherries, dried cranberries; stuffed in the goose and roasted.
• Creoled chicken breasts; coated with spices, flour, and cornmeal and braised; then smothered in a chunky creole tomato sauce, on texmati rice.
• Hazelnut stuffed chicken legs.
• Zuccinni squash halves stuffed with marinaded skinless chicken breast, celery, and carrot; steamed and drizzled with lime juice and seasonings.

• Crabmeat stuffed flounder, broiled and smothered in butter sauce.
• Crawfish or shrimp dark gumbo with thin sliced andouille sausage and texmati rice.
• Fish fillet braised with a buttermilk crust, on wheat toast; topped with asparagus and white wine sauce.
• Fresh whole fish(es) roasted with crawfish and cornbread stuffing and creole sauce.
• Fresh whole fish(es) roasted with a herbed yellow rice, corn, and crabmeat stuffing.
• Grilled fresh catch-of-the-day fish fillets seasoned with fine oils, mustards and spices.
• Grilled whole fresh fish with a savory cajun seasoning.
• Oysters and custard tender baked in a buttery greek phyllo crust.
• Pit barbequed fresh gulf crabs and / or gulf shrimp.
• Shrimp and oysters dipped in a dilly herb batter and golden fried in peanut oil--with a fresh tartar sauce.
• Steamed gulf crabs with a spicy creole seasoning.
• Stuffed gulf crabs.

• Beef flank (fajitas), marinated in lime juice and seasonings, grilled and sliced; served with sour cream, pico de gallo, and flour tortillas.
• Beef stroganoff, made with choice beef in an authentic hungarian-style gravy, and served with kasha (buckwheat groats).
• Beef teriyaki on a bed of saffroned rice.
• Beef tips in rich brown gravy on egg noodles.
• German style beef sausages, freshly ground and cased.
• Horseradish stuffing crusted sirloin filets with a rosemary and port wine gravy.
• Roasted or smoked whole sirloin of beef.
• Sirloin sliced thin and braised with green onion and water chestnut in a spicy paprika gravy; served on fresh made german spaetzel dumplings.
• Standing rib roast.
• Steaks grilled to order.

• Freshly cased pork sausages braised and served over texmati rice with a pan gravy.
• Honey-roasted-peanut-crusted-porkchops served cooled with a fresh cantalope chutney.
• Italian pork sausage--sweet or hot, roasted with fresh flame grapes and balsamic vinegar.
• Medallions of pork in a garlic, ginger, and green onion sauce; served on light rye toast.
• Racks of ribs peppered and roasted with sauerkraut and new potatoes.
• Racks of ribs grilled with a tangy savory tomato sauce.
• Savory glazed baked whole cured ham.
• Smothered creole sausage--a full coil of fresh creole sausage, roasted with creole vegetables, apples and cider gravy.
• Thick porkchops stuffed with seasoned cornbread; with pan gravy.
• Whole tenderloin of pork center stuffed with a link of smoked sausage and baked with quartered onions, carrots, potatoes and herbs; served with texmati rice and pan gravy.

• Angel hair pasta in a fresh grated tomato, fresh oregono, and garlic sauce.
• Baked macaroni with ham, mixed bells, three cheeses and yogurt.
• Italian meat sauce--ground pork, beef, and tomato herb sauce on thin spagetti.
• Spinach and red bell pepper fettucine in a garlic and mushroom cream sauce.
• Spinach and chickpea stuffed manicotti shells.

• Baked eggs (and / or) tofu in a vegetable bisque topped with a toasted cheddar cheese and bread crumb crust.
• Basil pesto on egg noodles, spagetti squash, or baked white potato.
• Eggplant and tomato au graten--dairy optional.
• Grilled grapeleaf roulades with feta cheese and sun dried tomato inside.
• Napa cabbage rolls with a shredded vegetable stuffing; steamed and served on texmati rice with a sweet and sour sauce.
• Red cabbage and sweet potato squares in apricot /pear gravy.
• Soya cube and fresh tomato and pepper chili on egg noodles or spagetti squash.
• Spinich and feta cheese pie with a greek fillo crust.
• Spinich polenta squares made with blue corn meal and sauted with garlic.
• Spinich and red bell lasagna with three cheeses and yogurt.
• Vegetable vietnamese spring rolls with a spicy peanut sauce.

• Brandied ham--a sugar-cured fresh ham is marinated with blackberry brandy and spices, then slowly roasted, or pit cooked and smoked.
• Clay Turkey--boned, then stuffed with pecan cornbread stuffing, then wrapped in terracotta clay and sculpted as a turkey, then slow roasted or pit cooked.
• Deep fried large whole fish--a 3 to 18 pound fish either crusty fried plain, or with a yellow rice or cornbread relish stuffing, and freshly made tartar sauce.
• Ethnic sausage--fresh ground, seasoned and cased:
• Breakfast patty sausage rolled in clear wrap. Beef and pork.
• Chicken, apple, and pecan. Creole pork with creole veggies.
• Greek lakanika.
• Hand-cut Cajun andouille.
• Italian--Umbian provence, pork with raisins and roasted pine nuts.
• Lamb.
• Polish all beef.
• Pork and fennel.
• Mosaic turkey--boned then stuffed with ham, chicken breast, vegetables, and basil pesto; carved crosswise to show mosaic patterned slices--with giblet gravy.
• Outdoor Smoker--Huisache smoked meats, poultry, seafoods, and / or garden vegetables.

• Asparagus tips, steamed and served in a dill-yogurt dressing.
• Baby carrots with black currants in an apple cider sauce.
• Butternut squash wonton in a simple fresh tomato sauce.
• Broccoli and fontina cheese in a phyllo pastry crust.
• Cabbage steamed with caraway seed and served with a lemon butter sauce.
• Candied sweet potatoes.
• Creamed spinach and fresh basil.
• Creole yellow squash in crisp potato boats.
• Crusty baked potato with a carrot custard center.
• Garlic cheese grits.
• Greenbeans and roasted garlic in a white wine sauce.
• Greenbeans with pecans and arkansas ham.
• Green peas and corn in an egg custard topped with fontina cheese.
• Hominy and mixed bell peppers in a broth and butter sauce.
• Honey sweet carrots with mandarin oranges.
• Julienne of carrots, celery, snow peas, and green onions in reduced white wine, clarified butter and seasonings.
• Maque choux--a creamy New Orleans corn dish.
• Mimi's fluffy eggplant casserole.
• Okra and blackeye peas.
• Roma tomato portions stuffed with four tangy cheeses.
• Rosemary scented potatoes.
• Snowpeas with carrots in a ham sauce
• Spicy cajun roasted or grilled new potatoes.
• Sweet corn on the cob steamed with fresh dill
• Sweet pototo custard in custard cups.
• Sweet potato rounds braised in butter.
• Twice baked potatoes, herbed and creamy.
• Vegetable assortment inside of a cornbread crusted custard.
• Zuccini squash rounds stuffed with feta cheese and fresh alphonso olives--baked.
• Zuccini squash au gratin.
• Zuccini squash in a grated tomato and fresh oregano sauce.

• Artichoke heart with mushrooms, shallots, green peas, and green pimento olives.
• Chilled asparagus tips served with a tarragon mayonnaise.
• Creamy coleslaw with a fresh ground dill and black mustard seed dressing.
• Field greens and spicy mustard greens salad with a garlic vinegrette.
• Fresh mixed garden tossed salad with garlic croutons and creamy herb dressing.
• Greek salad with lettuce, tomato, olive oil, fresh ripe olives, onions, garlic and feta cheese.
• Greenbeans, red beans and black beans, in a lemon and herb vinegrette.
• Hot german style potato salad (not spicy).
• Layered fruit salad with a mango coconut dressing.
• Red potatoes and green beans in a parmesan, onion, garlic, lemon and olive oil dressing.
• Shredded carrots with yogurt, apples, raisins, apricots, and toasted sunflower seeds.
• Spinach leaves, red onions, julienned carrots with a heated oil, wine vinegar, garlic, and peanut dressing.
• Waldorf salad.
• Yellow squash, cucumber, onion, and avocado in an aged sherry vinegar dressing.

• Chickpea and spinach.
• Fresh french onion soup topped with toasted grueyre cheese.
• Hearty fish, ham, and scallop chowder.
• Marinated roasted pork won-ton in a flavorful broth.
• Oyster, bacon, and potato with oyster crackers.
• Pinto beans, bacon, apples and raisin with a tad of yogurt.
• Red bean and rice with thin slices of cajun sausage.
• Spicy chicken with ginger, a bit of mustard, and egg noodles.
• Tangy tomato and fresh vegetable medley.
• White bean and broccoli with cheese.

• Bakery fresh garlic french bread, dinner rolls, or croissants.
• Buttermilk bisquits.
• Corn cornbread.
• Cornbread muffins.
• Garlic butter glazed seseme rolls.
• Spoonbread--a cornbread souffle.
• Whole wheat muffins.

• A ramkin of tart apples on a pita crust, and sharp cheese; baked and topped with cream.
• Apple and raisin cornflake crunch.
• Banana and coconut rolls served on a bed of pineapple and raisins, and topped with pineapple rum sauce.
• Banana split with three sherbets, nuts, and berries.
• Blueberries in rice pudding.
• Caramelized apples in a phyllo crust with an apple cider gravy.
• Chuck Dixon's buttermilk pie.
• Fresh apples stuffed with mincemeat and baked with cheddar cheese.
• Jamaican bananas and apricots with coconut--baked and topped with apricot-tamarind sauce.
• Ligurian italian snow dumplings in a chocolate and almond sauce.
• Mixed berries and cream on shortbread bisquits.
• New Orleans style custard bread pudding.
• Poached fresh pears in a port wine and cider sauce.
• Raspberry bread pudding.
• Sherried mixed fruits in puffed flour tortilla pockets--dusted with powdered sugar.

If you would like to send me some money,

or have comments or suggestions, E-mail me at:

dduryea@mail.myriad.net

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