Entrees for Fall
Note: Selection of Fish Subject to Availability
Seafood
Seabass with a Dijon Mustard and Herb Crust
Blackened Seabass with Horseradish Cream
Chicken with Sweet and Sour Sauce-Peppers and Pineapple
Coquille St. Jacques
Salmon Baked, Stir Fried Vegetables
Salmon Potato Pie
Salmon with Orange Ginger and Green Peppercorn Sauce
Seafood Crepes
Seafood Lasagna
Seafood Spaghettini with Sun-dried Tomatoes
Shrimp in a Garlic and Tomato Sauce
Shrimp with Herbs
Grilled Cod Fillets with tarragon Mustard Sauce
Beef, Pork and Poultry
Beef Shortribs Braised in Beer
Beef Tenderloin Wellington
Beef Tip Stroganoff
Chicken Breast with Orzo Risotto
Chicken Breast with Spinach and Goat Cheese Stuffing
Chicken Breast, Pesto Stuffing. Wrapped in Prosciutto
Chicken Cordon Bleu
Chicken Marsala
Chicken on Thin Noodles, Marinara Sauce
Chicken Pot Pie
Chicken Quiche Florentine
Chicken Roasted with and Orange-Ginger Glaze
Chicken with a Ginger Glaze
Chicken with Peanut Sauce
Chicken with Picata Sauce
Cornish Game Hens with Cranberry Demiglace
Crepes with Chicken and Mushrooms
Filet Medallions with Port Wine Mushroom Sauce
Grilled Pepper Steak
Meatloaf Stuffed with Spinach and Fennel
Philly Beefsteak Marinara
Polenta with Sausage Sauce
Pork Chops with a Citrus Demiglace
Pork Egg Rolls
Turkey and Mushroom Lasagna
Turkey Corn Chowder
Turkey a la Crème with Mushrooms and pearl Onions
Sauces and Vegetarian
Italian Red Sauce
Lemon Butter
Raspberry Shallot Butter
Sweet and Sour Sauce
Tomato Sauce with Basil
Asparagus Vinaigrette
Bowtie Pasta with Alfredo Sauce
Carrots with a Honey-Dijon Glaze
Couscous with Lemon and Herbs, Pine Nuts
Vegetable Cutlets
