Chefs du Jour
Menu
Fat & Calorie Conscious
See Notes on last page 
Need 1 week Notice 
Market Price/Specialty Item
Poultry
Orange-Almond Chicken: Roasted breast halves, orange
supremes in a light white wine and chicken
broth sauce; fresh rosemary and Toasted almond slivers
Boneless-Skinless
Chicken Breast ~
Limone ~ lightly battered, lemon
& parsley sauce
Saltimbocca ~
prosciutto
& spinach stuffed, lemon broth sauce
Parmesan ~ sautéed with
Italian herbs, a light marinara sauce, Low
Moisture Italian Cheeses.
Picatta ~ sautéed in lemon-butter &
caper sauce
Saffron Chicken & Chickpea Stew
~ chick peas, fennel,
& bell peppers simmered in tomato broth, seasoned with
saffron, cinnamon and hot pepper flakes.
Corn meal crusted chicken with Corn Salsa: Golden
brown chicken breast fried with cayenne pepper,
coupled with a tangy corn and mango salsa.
Turkey Dijon~ Thin
Pork
Pork Loin with Fig Sauce: Oven-Roasted
boneless pork loin with fresh rosemary and a port wine and fig reduction sauce.
Dry-Rub Pork Chops: Coriander,
cumin & garlic crusted thick chops, pan-roasted and garnished with fresh
chopped cilantro.
Spicy Pork Stir Fry: Tender Pork loin strips, broccoli, fresh ginger & hot red
pepper flakes, stir-fried;
light sherry–
soy sauce.
Pork
Sweet Italian Sausage with Fennel &
Onion ~ sautéed sweet or hot Italian sausage with fresh fennel and onion
Beef and Veal
Stir-fried Beef & Asparagus with
Buckwheat Noodles: red wine & soy marinated
beef strips, fresh asparagus, and
Scallions
stir-fried to perfection. Served with Buckwheat “Soba” Noodles. Tuna or chicken can be substituted for beef.
Grilled Steak with Nectarine Relish: Minty fresh relish served over grilled (or broiled)
garlic infused steaks. Nectarines
can be substituted with pineapple.
Ancho Chili
Skirt Steak ~ Pan seared
skirt steak, toasted ancho chilies with a garlic orange sauce.
Three Pepper Beef Kabobs ~ Top Sirloin
Butt Steak grilled with a tangy mustard marinade and red,
yellow and green bell peppers
Braised Veal Shanks & Wild
Mushroom ~Tender braised veal shanks with wild mushroom sauce & Swiss
chard greens.
Veal Cutlets ~
Fish & Seafood
Pan Roasted Snapper Vera Cruz~ Fresh Red Snapper
roasted in olive oil, green olives, onion & stewed tomatoes.
Seared Scallops with pea & Mint
Cous Cous
~
Toasted
crusted sea scallops cooked golden brown and
accompanied
by light pea and mint cous cous
Asian Halibut “en Papiotte” ~ Halibut Fillet with
Chinese flavorings, fermented black beans, snow peas cooked in a
parchment paper package. Served with white or brown rice.
Crab Cakes & Mango-Basil Aioli ~ fresh
crabmeat, red peppers, bread crumb & seasonings mixture pan-fried and
served with a
sweet mango-basil dressing.
Shrimp, Bell Pepper and Mango Salad ~ with fresh
dill, hot pepper sauce and a Dijon-mayonnaise dressing.
Refrigerate
only
Light, Meatless and
Vegetable Entrees
Incredible Veggie Burgers~ made with fresh aromatics, mushrooms,
whole wheat, brown lentils, cashews,
bread crumbs and a touch of
mayonnaise.
Grilled Vegetable Napoleon ~ Summer fresh
zucchini, eggplant, onions, portabello mushrooms and sun-dried tomatoes
Marinated and
grilled with roasted red pepper sauce.
Tortellini Salad Romano ~
Tortellini pasta, black olive, plum tomato, red onion & asiago cheese
cubes in extra light vinaigrette
Quiche du Jour ~ Custard pie in crust with filling of
the day.
Thai Pineapple-Peanut Fried Rice ~ Marinated
tofu sautéed with red bell peppers, roasted peanuts, scallions,
pineapple
and fresh basil. Served with brown rice.
Can be made spicy.
Orecchiette du Jour~
Ear
shaped pasta, toasted pine nuts, with intense garlic & sweet cherry tomato
sauce; fresh basil
East Indian Rice Salad ~ Brown rice,
quinoa, dried cherries, scallions & mandarin oranges in a low-fat yogurt
dressing
Corn Scallion & Potato Frittata ~ Russet potatoes,
fresh corn, & green onions baked in an egg, mozzarella mixture.
Ratatouille and Wheat Pasta ~ Sautéed eggplant,
zucchini, green & red peppers, onions & garlic with tomato concasse,
Fresh herbs
and wheat pasta of your choice.
Soup Page 3
Broccoli with Chive-Cayenne Oil~ Calcium & Antioxidant
rich soup with broccoli, fresh chives,
Cayenne pepper with
a low-salt chicken broth.
Tomato-Roasted Garlic~Low-fat~ Roasted garlic, tomatoes, basil, oregano
& thyme seasonings.
Tuscan Bean with Asiago Toasts ~ Pancetta,
canellini beans, fresh fennel, diced tomatoes and sage in a chicken based
broth. Toasted baguettes with melted asiago cheese.
Fruit Soup ~ a chilled soup (SIDE
DISH) refreshing, ripe fruit of
the season blended with a touch of honey,
and fresh mint.
Side Dishes
Ultimate Oven Fries: Russet potatoes oven roasted in olive oil and
seasoning.
Fresh Mashed
Potatoes your way~ with any of these enhancements: chives, butter, cream,
wasabi, roasted garlic
White beans and Escarole (or Spinach) Ragout ~ Great Northern white beans sautéed
with onions, garlic, escarole
greens, diced tomatoes and finished with
chicken broth.
Creamy Parmesan Polenta Cakes ~ Corn meal polenta made with parmesan
cheese then pan-fried in olive oil and drained.
Barley Risotto with Wild Mushrooms~
Assorted seasonal
fresh mushrooms; garlic & onions, herbs and toasted
barley sautéed
then braised in vegetable broth.
Risotto du Jour~ Chef’s choice to
match your entrée selection.
Green Beans Vermouth~ Fresh green beans,
shallots in a brown butter and Vermouth sauce.
Steamed Vegetable(s) ~ your choice of
one or two vegetables carefully steamed and seasoned.
Sesame Broccoli ~ Fresh broccoli
and ginger sautéed in sesame oil with sesame seeds.
Italian Green Beans~ Fresh green beans
in a bread crumbs, garlic, olive oil & Parmesan cheese breading
Mediterranean Potato Polpettes~ Mashed potato,
fresh dill, feta cheese and lemon mixture pan-fried into cake shapes.
Pasta Aglio e Olio~ your choice pasta
with sautéed garlic and olive oil dressing and a Romano cheese finish.
Sautéed Spinach ~ lightly cooked
spinach with chopped bacon, onion and seasonings.
Asian Vegetables ~ Fresh variety of
Asian vegetables sautéed with fresh ginger & garlic in a sesame-soy sauce.
Cauliflower au Gratin ~ Cauliflower
florets, fresh dill baked in a cheese sauce and sprinkled with bread crumbs.
Rice~ Basmati, long grain, brown, wild
blend, or Sushi cooked and seasoned to your liking.
*Additional Side dishes can be ordered for
$4-$10.
*Please feel free to ask us to cook with some
of your favorite recipes. Advanced notice
required.
Freezing not recommended
Other meats or Proteins can be substituted.
- Menu subject to
change at any time.
Please
call, or e-mail your menu selections to Chef Heidi@:
847.630.3430
847.593.7713
(fax)
Thank
you in advance for your business.