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
Grouper in Phyllo
fillet of fresh grouper, topped with crabmeat and
shitake mushrooms, baked in phyllo dough, served with a cream, brandy and
shallot sauce, available seasonally.
Sole Bonne Femme
fillet of sole, stuffed with crabmeat, shrimp and clams,
topped with black olives and capers, baked in parchment paper.
Chicken and Shrimp with Horseradish
boneless breast of chicken with shrimp
combined with cream, chicken stock and horseradish sauce, topped with
Chicken in an Orange Sauce with Green Peppercorns
boneless breast of
chicken sautéed and served with an orange sauce with Grand Marnier and green
boneless breast of chicken, stuffed with herb butter, lightly
breaded and served with a sherry cream sauce.
tenderloin of turkey, roasted with herbs and served with
a cranberry sauce.
Chicken in Pastry
boneless breast of chicken with apples, onions and
bacon, wrapped in pastry with a Madeira wine sauce.
Medallions of Tuna
fresh sashimi grade tuna steak, sautéed rare and served
with a red pepper beurre blanc sauce.
Tuna au Poivre
fresh sashimi grade tuna steak, encrusted with peppercorns,
sautéed rare and served with a wasabi soy sauce.
© 2017 Catering by Yellow Springs. | Site By: Northlight Advertising