boneless breast of chicken, stuffed with herb butter, lightly
breaded, deep fried and served with a sherry cream sauce.
Chicken with Smoked Salmon Mousse and Asparagus
boneless breast of chicken, stuffed with spinach,
asparagus and smoked salmon mousse, poached
and served with a red or yellow pepper buerre blanc.
Chicken and Shrimp with Horseradish
boneless breast of chicken with shrimp
in a cream, chicken stock and horseradish sauce,
topped with julienned vegetables.
Chicken with Orange and Green Peppercorn Sauce
boneless breast of chicken sautéed and served with
an orange sauce with green peppercorns.
Pheasant in Puff Pastry
boneless breast of pheasant filled with apples,
onions, bacon and rosemary wrapped in puff pastry and served in a Madeira
wine and mushroom sauce.
Breast of Duck with Chambord Sauce
sautéed boneless breast of duck,
garnished with carrots and snow peas, served in a pastry shell with a
raspberry chambord sauce.
Rack of Lamb
roast rack of lamb seasoned with garlic and thyme served with
a Madeira wine and truffle sauce.
Carre D'Agneau En Croute
roast rack of lamb, stuffed with spinach and
mushrooms, seasoned with garlic and thyme, baked in pastry and served with a
glace de viande and Madeira wine.
Rack of Venison
rack of venison, sautéed and served with a green
sautéed medallions of formula fed veal, topped with ham and
cheese, served with a cream, mushroom and brandy sauce.
Veal with Crab
sautéed medallions of formula fed veal, topped with
seasoned crabmeat and served in a cream and brandy sauce with mushrooms.
sautéed medallions of formula fed veal served with a sauce of
morels, cream and marsala wine.
sautéed veal chop with brandy, cream, Swiss cheese and black
trumpet mushroom sauce, garnished with imported mushrooms.
Lobster and Veal
sautéed medallions of formula fed veal and lobster with
shitake mushrooms, served in a cream, brandy and light tomato sauce - not
available for larger parties.
Pork with Cider Sauce
medallions of pork tenderloin, sautéed and served
with apple cider and applejack sauce.
Filet with Shitake Mushrooms
filet mignon sautéed and served with a
Madeira wine and shitake mushroom sauce.
filet mignon sautéed and flamed with brandy, served with
a pink peppercorn sauce.
filet mignon sautéed and served with a red wine and
Steak Au Poivre
sautéed New York strip steak, encrusted in peppercorns,
with a sauce of beef stock, cognac and shallots.
sirloin strip steak, sautéed and served with a shallot,
mustard, brandy and cream sauce.
filet mignon topped with mushrooms and liver pate, wrapped
in pastry and served with a red wine and mushroom sauce.
Paupiettes of Lemon Sole
fillet of sole with smoked salmon mousse, poached
in white wine and served with a dill buerre blanc.
Sole Bonne Femme
fillet of sole, stuffed with crabmeat, shrimp and clams,
topped with black olives and capers and baked in parchment paper.
fillet of salmon, poached in white wine, topped with a mixture
of mushrooms, cream, dill and rice, wrapped in a dill crepe and sealed in
phyllo dough, baked and served with a cream, white wine and dill sauce.
fresh salmon fillet, topped with fresh bread crumbs,
poached in white wine, served with a cream, white wine and chive sauce.
Salmon and Dill
fresh salmon fillet, poached and served with a white wine,
dill and cream sauce.
Grouper in Phyllo
fillet of fresh grouper, topped with crabmeat and
shitake mushrooms, baked in phyllo dough and served with a cream, brandy and
shallot sauce ~ available seasonally.
Fish with Beurre Blanc
seasonal fish fillet, baked with brioche crumbs and
served with a red pepper or basil beurre blanc.
Blackened Fish with Tropical Fruit Sauce
fillet of seasonal fish, cajun blackened and
served with a mango, papaya, kiwi and raspberry sauce.
Chilean Sea Bass in Parchment
fresh Chilean sea bass, brushed with wasabi
and soy sauce and garnished with rock shrimp
Parmesan Encrusted Halibut
fresh fillet of halibut sautéed with a parmesan
crust and combined with garlic, artichokes,
tomatoes and basil in a white wine sauce.
Pork Tenderloin with Port Wine Fig Sauce
pork tenderloin pounded thin and
stuffed with foie gras and herbs,
roasted and served with a fig and port wine sauce.
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