Sample Menu 
 

Select any of the following dishes from the sample menu below for your cooking class/party. This is just a sample of what I have to choose from... the options are endless.

~Starter Options

Grilled Artichoke Halves Brushed with Lemon & Garlic Butter, Dipped in a Mustard & Green Olive Tapenade

Seared Ahi with Humus & Capers on Grilled Crostini

Beef Sate with a Spicy Hot Mango Dip

Sweet Pears Stuffed with Blue and Cottage Cheese Drizzled with a Pepper Honey Poppy Seed Dressing

Italian Sausage & Crushed Fennel Stuffed Mushrooms with Shaved Asiago Cheese, Drizzled with a Sweet Balsamic

Chili Lime & Cilantro Avocados

Prosciutto-Wrapped Crostini with Melon Salsa Crudo

Risotto Balls Stuffed with Fresh Mozzarella on a Bed of Micro-greens & Topped with Marinara Sauce

Double Cream Brie stuffed with Elephant Garlic Cloves and Baked in the Oven

Beef Steak Tomatoes with Baked Goat Cheese Nestled Atop A Delicate Vinegar Splashed Herb Salad

Traditional Lemon Kissed Crab Cakes over Micro-greens & Sprouts with a Sassy Tarter Sauce Dip

~Salad Options

Butter Lettuce Salad with Candied Walnuts, Sweet Pears & Gorgonzola Cheese, Drizzled with a Vinaigrette

Traditional Caesar Salad with Home made Croutons, Homemade Caesar Dressing and Freshly Grated Parmesan Cheese

Zesty Multi-Herb Salad with Ruby Red Beets and Goat Cheese

Spinach Salad with Warm Bacon Dressing, Hardboiled Eggs and Sliced Sweet Red Onions

Strawberries and Spinach Salad with Hearts of Palm, Dressed with a Sweet Vinaigrette Dressing

Farmers’ Market Roasted Vegetable Salad-Stuffed Avocados

~Side Options

Mashed Russet Potatoes with Fresh Mint, Garlic and Petite Peas

Couscous with Fresh Mint, Dried Cranberries, Fresh Squeezed Orange Juice, Garlic & Parsley

Creamy Kale and Mashed Potatoes Seasoned with Thyme, Nutmeg & Scallions

Risotto Flavored with White Wine, Mushrooms, Basil, Parsley, Garlic, Red Peppers & Parmesan

Brussels Sprouts Baked in a Brown Sugar Sauce with Shaved Parmesan and Sweet Balsamic

Penne Rigate Macaroni & Cheese Baked With Truffle Essence

Green Apple Curry Rice Pilaf simmered in Fresh Squeezed Orange Juice

Yellow Squash Au-Gratin with a Creamy Pesto Lightly Blended in and a Splash of Lemon Juice

Creamy Wasabi Mashed Potatoes with Broccoli Flowerettes

Mashed Yams Blended with Sour Cream, Garlic and Chives

Grilled Corn on the Cob with Garlic Butter, Fresh Squeezed Lime Juice, Grated Cotija Cheese & Parsley

~Soup Options

Spicy Italian Sausage Soup with Cabbage & Potatoes in a Milk Base Seasoned with Fennel & Nutmeg

Zucchini & Pear Soup with Carrots & Celery, Sweetened with Sugar and Heavy Cream

Creamy Cauliflower Soup Spiced with Nutmeg

Homemade Chicken Soup Made with Simmered Peppered Chicken, Organic Vegetables and Pasta

~Main Entree Options

Traditional Chicken Cordon Blue with a Red Bell Pepper Hollandaise Sauce

Swordfish Spiedini (Swordfish kabobs wrapped in Pancetta & Marinated in Olive Oil and Herbes de Provence)

Seared Rib-Eye Steak topped with Fresh Spinach and a Gorgonzola Sauce

Flank Steak Marinated in Beer, Cilantro, Fresh Lime Juice topped with a Spicy Mango Chutney Sauce

Beef Braciole (Tender Strips of Sirloin Steak Stuffed with Prosciutto, Cheese, Currants, Garlic & Pine Nuts, Simmered in a Delicately Seasoned Tomato Sauce

Mouth Watering Meatloaf stuffed with Fresh Spinach, Pine Nuts & Provolone Cheese Topped with a Marinara Sauce

Gorgonzola Stuffed Burgers Topped with White Wine Sautéed Mushrooms, Bacon, Lettuce, Tomato & Caramelized Onions

Slow Oven Baked Whole Chicken Cooked in Greek Yogurt & Herbs, Stuffed with Bell Peppers

Pan-Seared Chicken with a Porcini Mushroom Chestnut Sauce

Roasted Pineapple Ginger Chicken with a Spicy Cilantro Cream Sauce

Delicately Simmered Chicken Fillets with a Creamy Chocolate Mole Sauce

Gourmet Chicken Pizza Piled with Olives, Mushrooms, Cheese, Caramelized Onions & Roma Tomatoes

Slow Roasted Salmon Fillet with a Red-Wine Lacquered Sauce

Poached Sockeye Salmon with a Mustard Herb Sauce

Grilled Boneless Salmon Steaks with a Horseradish Dill Butter Sauce

Broiled Pepper Sea Bass with Miso-Glaze Lemon Sauce

Skillet Seared Pork Tenderloin with a sesame mustard soy sauce

Bone-in Pork Chops Simmered in a Rosemary White Wine Tomato Sauce

Grilled Baby French Cut Lamb Chops with Blood Orange Sauce

Grilled Lamb Chops with Cilantro Mint Vinaigrette

Grilled Moroccan Rub Lamb Chops Served with Lemon Wedges & Parsley

Grilled Flank Steak Marinated in Pesto Served with a Blue Cheese Fondue

Grilled Cinnamon Chipotle Rubbed Pork Tenderloin with a Coriander Lime Sauce

__________________

All prepared by: Chef Anna & You!