Spring, Summer and Fall                 Menu Selections 2018

Tell us what food best suits your celebration menu.  We will design it.

Traditional or contemporary, the food you'll enjoy from The Chef's Table begins with fresh quality ingredients and ends with great tastes!

Pre-Dinner Cocktail Receptions, Late Night Snacks, Gluten Free, Vegetarian dishes, Celebration Dessert Table or a table of Local Artisan Cheese Display too! 

Just Ask!!

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SPRING, SUMMER AND FALL         MENU SELECTIONS 2018

SALADS

Toasted Couscous with Roasted Root and Vine Vegetables, Feta Cheese with a spicy Tomato-Lime Dressing[Harissa]

Greek Salad with Campari Tomatoes, English Cuc’s, Feta, Red Onion, Kalamata Olives Lemon Thyme Liquid Gold Vin and Garden Herbs

Spinach Leaves with Spiced Apples, Toasted spiced Almonds, NB Gouda-Cumin, Raspberry Apple Cider Vinaigrette

Fusilli Pasta with Field Mushrooms, Oven Dried Tomato, Pine Nut Italian Pesto, Grape Tom’s and Tuscan Herb Vinaigrette

Classic Potato Salad finished with Sour Cream Citrus, Chives and Apple Cider

Grilled Sweet Baby Watermelon, Cucumber, Celery, Radish and NB Feta Salad with Garden Herbs and Greens

Caesar Salad Parmagiano Cheese, Olive Basil-Sea salt Garlic Croutons, Maple glazed Smoked Bacon Shards with Garlic Balsamic Dressing

Quinoa and Roasted Vegetables and Sweet n’ Spicy Pecans, Kalamata Olives, Feta and Madagascar Green Peppercorn Antipasto on the side

Field Greens and Arugula with Cardamom spiced Bosc Pears, Blackberries, and a Sparkling Vinaigrette finished with Cosman and Whidden Honey

Kale and Spinach Greens with Roasted Pear with Red Wine,  Turkish Muhammara Vinaigrette and crumbled Blue Cheese  

Jicama Spicy Coleslaw with Caramelized Red Grapefruits

Noisettes of Crusted Roast Lamb with Mint-Onion confit, Parsnip Chips on Greens with Raspberry Vinaigrette  

 

SPINACH, APPLE,GOUDA, PECANS

SPINACH, APPLE,GOUDA, PECANS

 MAIN DISHES

Marinated Chicken Breast, rolled and stuffed with NB Goat Cheese, Caramelized onions, Rosemary, and Oven Dried Basil Tomatoes 

Atlantic Salmon with Maple Pommery and Citrus Dill with Lemon baked in Parchment Paper

Roasted Pork Tenderloin, Roasted with Asian Ginger-Garlic sauce served with Apple-Cran, Cumin Relish 

Roasted Triple ‘A’ Beef Striploin with Red Wine and Garden Herbs and served with a side dish of French Pommery Mustard and Italian style Pesto with Dutch Valley Basil 

Roasted Chicken Breast with Lemongrass, Lemon Zest, and Garden Herbs

Atlantic Salmon Coulibiac; White wine and Maple Dill  drizzle,  Mushrooms with Roasted garlic, spinach with tarragon, baby potatoes cooked in juniper berries with sea salt; wrapped and baked in parchment paper Roasted

Roasted Triple "A" Beef  Sirloin with Herb Marinade and Beef Jus on the side

Acadian Jambalaya of Atlantic Sea Scallops and Razorback Shrimp with Roasted Tomatoes, Basmati Rice, toasted traditional Creole Spice

Toasted Couscous Vegetable Strata of roasted Eggplant, Oven-dried Tomatoes, Caramelized Onions, Honeyed Carrots, and Savory Herbs. Baked in the oven and finished with a Frittata of Parmesan Cheese, Egg and Hungarian Smoked Paprika. Spicy Jalapeno Corn Bread on the side.

Roasted Beef Tenderloin Triple"A' with Quebec Maudite Beer and Caramelized Wala Wala Onion Relish

NB Lamb Chop pan seared and Roasted with the warm spices of Garlic-Ginger and Cumin with Lime; Grainy Mustard Spaetzle on the side with a Leek-Rosemary Confit  

Ballotine of Chicken Involtini stuffed with Field Mushrooms, Oven-dried Tomatoes, Pine nuts, Cream and Asiago Cheese

SALMON COULIBIAC IN PHYLLO

SALMON COULIBIAC IN PHYLLO

DESSERTS

Grand Marnier White Chocolate Raspberry Cheesecake with Milk Chocolate Turbinado Sauce 

Belgian Double Chocolate Sour Cream Torte with Butterscotch Ginger Sauce 

Zesty-Creamy Lemon Tartlets glazed with Lavender sugar 

New York Style Pumpkin Praline Cheesecake with Cardamom –Cinnamon Cream 

Mini Swiss White Chocolate Raspberry Mousse in Chocolate Truffle Cups 

Sticky Date and Blueberry-Ginger Pudding with French Vanilla Ice Cream and Toffee Sauce 

Strawberry Madeira Shortcakes with Sweetened Berries and Chantilly 

Maple Sugar Pie, a Quebec traditional!

Belgian Chocolate Brownie Cheesecake with Caramel Cinnamon Sauce

Madeira Cake, Lemon Zest Mousse, Raspberries and thick cream 

carved Fruit with Lemon Verbena Sauce 

Spiced Apple and Brown Butter Oatmeal Crisp with Cinnamon Sweetened Cream

Candy Cane Cheesecake with White Chocolate Mousse

Belgian Chocolate Black Currant Torte with Ceylon Cinnamon Ganache

Spiced Pumpkin Cheesecake Pops that went a wading in Belgian Milk Chocolate! 

Baked Lemon Torte-Pate Sablee-with Heavy Cream and many Meyer Lemons 

Royal Truffles of Natural Peanut Butter centers smothered in couverture Milk Chocolate 

Rustic Strawberry Sugared Galettes with Crème Fraiche

BELGIAN CHOCOLATE CINNAMON BROWNIES

BELGIAN CHOCOLATE CINNAMON BROWNIES