A few of the most popular dishes from our chef
Gourmet Creations Sample Menu
(Please note that your customized menus are created entirely according to your taste and dietary needs. These dishes represent only a small portion of our chef's repertoire.)Appetizer:
- Sautéed Foie Gras with Caramelized Mango
- Pâté en Croûte
- Poached Pear and Beet Salad with Roquefort and a Port-Walnut Vinaigrette
- Sautéed Frog Legs with Garlic Butter
- Assorted Canapé
- Cold Smoked Norwegian Salmon with Caviar
- Gravlax with Caper Vinaigrette
- Brie Sandwich with Pesto
Soup:
- Bouillabaisse
- Brazilian Seafood Chowder
- Seafood Gumbo
- Purée of Split Pea Soup with Smoked Ham Hock
Seafood:
- Broiled Salmon Steak with Fleu de Sel and Pickled Ginger
- Salmon Teriyaki
- Poached Salmon with Hollandaise Sauce
- Roasted Salmon with Thai Red Curry and Coconut Milk Sauce
- Red Snapper Tagine
- Sea Bass in Spicy Chinese Bean Sauce
- Poached Fillet of Sole with Sauce Vin Blanc
- Sweet and Sour Red Snapper
- Steamed Grouper with Soy, Ginger, and Scallion
- Sautéed Frog Legs in Basil Garlic Butter
- Grilled Sea Scallops with Green Onion and Curry
- Assorted Sushi and Sashimi
- Pan Roasted Lobster with Chervil, Chive, and Cognac
- Grilled Sword Fish or Shark Steak with Basil Butter and Tomato Sauce
- Grilled Rare Blue Fin Tuna Steak with Ginger, Wasabi, and Soy Vinaigrette
- Seafood Paella
- Sautéed Skate Wing à la Grenobloise
- Blue Crab Stuffed Flounder with Lemon Beurre Blanc
- Grilled Lobster with Thai Coconut Curry
- Grilled Halibut with Basil, Ginger, and Blood Orange Sauce
- Seafood Risotto
Poultry:
- Three Cups Chicken (Chicken Braised in Soy, Sake, and Sesame Oil with Thai Basil)
- Chicken Teriyaki. Pan Seared Quail with Sweet Rice Stuffing
- Roasted Free Ranged Chicken with Hoisen and Chinese Five Spice
- Cajun Smothered Chicken
- Roasted Turkey with Blood Orange, Tequila Glaze
- Louisiana Peach Stewed Chicken
- Chicken Paprika
- Cold Sesame Noodle with Chicken
- Chicken Cacciatore
- Roasted Free Ranged Chicken with Giblet Pan Gravy
- Sautéed Breast of Muscovy Duck with Sauce Bordelaise
- Sautéed Marinated Breast of Muscovy Duck (Marinated in Ginger, Garlic, Scallion, Hoisen, Five Spice, Honey)
- Roasted Pheasant with Mushroom Red Wine Sauce
- Coq au Vin
- Thai Green Curry Chicken with Coconut Milk
- Roasted Long Island Duck with Mango Sauce
Meat:
- Pan Seared Marinated Skirt Steak with Hollandaise Sauce
- Panne with Country Style Pork Rib Sauce
- Ziti with Italian Sausage, Fresh Pea, and Caramelized Onion Sauce
- Roasted Rack of Lamb with Orange Basil Sauce
- Roasted Rack of Lamb au Jus
- Five Pepper Crusted Filet Mignon
- Chicken and Lamb Cous Cous
- Mustard Crusted Rack of Lamb with Mint Sauce
- Grilled Marinated Double Thick Pork Chop with Mustard Sauce
- Pan Roasted Filet Mignon au Poivre
- Goat Cheese and Pecan Crusted Filet Mignon
- Grilled Hanger Steak à la Bordelaise
- Braised Beef Short Ribs in Red Wine Sauce
- Pan Seared Pork Tenderloin Medallions with Red Onion Confit
- Braised Lamb Shank with Madeira Sauce
- Veal Scaloppine Marsala
- Veal Pot Stickers (Pan Fried Dumplings)
- Roasted Fresh Pork Ham with Ale Sauce
Vegetarian:
- Creamed Wild Mushroom Crêpe
- Vegetarian Chili
- Sicilian Egg Plant Casserole
- Frittata with Caramelized Onion, Roasted Pepper and Zucchini
Dessert:
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