May 21, 2008 Menu

Menu for May 21, 2008

- Please order a minimum of 10 servings of entrées.
- Order 20 or more servings and receive 10% off your total order.
- Side dishes can be ordered separately in the section after the
entrée menu.
- Remember to complete the delivery information at the end of the
order form.

Chicken Burgundy with Cremini & Whole Shallots.

Breast of chicken sautéed and then cooked in a delicious red wine sauce with whole cremini mushrooms and shallots. (This item is pictured in our photo gallery.)

$17.00 per serving

How many servings of this item would you like?

Special instructions for the chef:
(eg., low fat, low carb, omit specific ingredients, sauce on the side, etc.)

Nutrition Information:
C=379, F=9, Cb=5 (About this)

Chicken Piccata.

An Italian classic, "Piccata" originally referred to scalloped veal served with a parsleyed lemon sauce. In this dish chicken sits in for the veal and I like to add a little dry vermouth to mellow the sauce a bit. The low-carb, non-breaded version tastes just as fantastic.

$15.00 per serving

How many servings of this item would you like?

Special instructions for the chef:
(eg., low fat, low carb, omit specific ingredients, sauce on the side, etc.)

Nutrition Information:
C=331, F=12, Cb=1 (About this)

Chicken Saltimbocca.

The term "Saltimbocca" refers to an ancient Roman specialty made of finely sliced veal sprinkled with sage and topped with a thin slice of prosciutto. It's sautéed in butter then braised in white wine. Here, the veal is substituted with breast of chicken and then rolled before sautéing. I also add a slice of provolone which leaks out during braising and blends with the sauce. Yum!

Turkey & Black Bean Chili.

Rather than try to be like beef, this chili stands out on its own with unique ingredients like coffee and chocolate (you know anything with chocolate's got to be good!). This chili has a real strong bold taste without being more than just "pleasantly" spicy. (Black beans can be omitted by request.)

$16.00 per serving

How many servings of this item would you like?

Special instructions for the chef:
(eg., low fat, low carb, omit specific ingredients, sauce on the side, etc.)

Nutrition Information:
C=315, F=4, Cb=12;
without beans: C=270, F=4, Cb=3 (About this)

Roast of Beef Tenderloin with Red Wine Reduction

Not much description needed with a name like that! To get a glimpse of this dish, see the Photo Gallery, the first image.

$19.00 per serving

How many servings of this item would you like?

Special instructions for the chef:
(eg., low fat, low carb, omit specific ingredients, sauce on the side, etc.)

Nutrition Information:
C=606, F=25, Cb=3 (About this)

Pork Loin Roast with Cognac-Prune Sauce.

This roast is the pork loin with the ribs still attached. The ribs are normally cut off the loin and are referred to as baby back ribs. The roast is soaked in brine solution for several hours which causes the meat to be extra juicy. Then it's roasted at a very high temperature to seal in those juices, then sliced into individual chops and topped with pan gravy and brandy-scented prunes.

Grilled Swordfish with Eggplant Salad

When swordfish is grilled properly it has a smooth, buttery texture. I grill the eggplant right alongside the swordfish and then toss it up with chopped fresh tomatoes and grilled red onions. When I eat this dish it feels like I'm eating something really healthful-the salad particularly gives a very satisfying feeling. If you prefer something other than swordfish, I've found salmon does well in this dish, too. (Do not freeze this dish!)

$18.00 per serving, swordfish;
$16.00 per serving, salmon

How many servings of this item would you like?

Special instructions for the chef:
(eg., low fat, low carb, omit specific ingredients, sauce on the side, etc.)

Nutrition Information:
C=468, F=24, Cb=6 (About this)

Pad Thai.

Pad Thai literally means "in the style of Thai cooking." I once heard it was the entrepreneurial Chinese who first developed this dish with the purpose of introducing Thai cooking to their country. At any rate, my Pad Thai, a "pleasantly" spicy blend of rice stick, shrimp, crushed peanuts, sprouts, eggs and my own fish sauce, is equally delicious! (For a vegetarian variation, we can omit the shrimp.)

Shrimp Vermicelli.

Another one of my grandmother's award-winning recipes. Made with vermicelli pasta tossed with tender shrimp and sliced garlic topped with shredded Parmesan cheese.

Garden Salad with Sliced Mesquite-Grilled Beef Tenderloin

Torn romaine lettuce with grape tomato halves and sliced cucumbers, topped with thinly sliced grilled beef tenderloin. Nonfat ranch style dressing on the side.

Veggie Sides

Following are our side dish offerings this week.

Enter the number of servings in the box beside each side dish:

Smothered Green Beans:

Garlic-Braised Broccoli:

Parmesan-Roasted Artichokes:

Creamed Spinach:

Garlic-Roasted Potatoes:

Corn with Peppers & Onions:

Brown Rice:

All Veggie Sides: $3.00 per serving

Special instructions for the chef:
(eg., low fat, low carb, omit specific ingredients, sauce on the side, etc.)

Delivery Information

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Bon appétit!

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