Low Carb Gourmet
Poultry
CHICKEN BREAST “CORDON BLEU"
Breast of chicken with a prosciutto and gruyere cheese stuffing,
basil and tomato demi glace
CHICKEN STIR FRY
Thai style chicken with Asian greens, cashews and a garlic-ginger sauce
ROASTED CORNISH GAME HENS
Served with a tarragon jus with shiitake mushrooms
CHICKEN MINESTRONE
Breast of chicken stuffed with pesto and serve over a “minestrone” garnish
VIETNAMESE CHICKEN
Chicken tenders stir fried, fermented black bean sauce, long beans
TURKEY SCALOPPINI
Turkey medallions with pearl onions, pancetta and porcini mushrooms
GREEN CURRY CHICKEN
Chicken tenders, coconut green curry sauce with fresh peas, asparagus and
mint
CHICKEN MDM. GRAHAM
Chicken breast stuffed with goat cheese and sundried tomatoes,
vinaigrette
with herbs, tomatoes and avocado
BREAST OF CHICKEN CALVADOS
Organic breast of chicken with a cider-calvados demi glace
COC AU VIN ROUGE
Chicken, pearl onion, bacon, morels in a chicken demi glace
BREAST OF CHICKEN ROMA
Chicken breast filled with capers, parmesan, mushrooms and herbs
MY MOTHER’S TURKEY MEAT LOAF
Minced turkey with a brunoise of onions, celery and carrots,
turkey demi
glace with shiitake mushrooms
BREAST OF CHICKEN PICATTA
Pounded breast of chicken sauteed in olive oil with capers, lemon and Italian
parsley
VENETIAN CHICKEN
Chicken breast stuffed with spinach and caramelized fennel, Brunello
sauce
CHICKEN AND EGGPLANT PARMEGGIANO
Tender chicken scaloppini layered with eggplant, fresh marinara
and parmesan
BREAST OF CHICKEN ON “VEGETABLE NOODLES”
Chicken breast stuffed with a basil pesto and served of a julienne
of vegetables,
light jus with truffle oil accents
Beef, Pork and Lamb
LAMB LOIN “A LA GREQUE”
Boneless loin of lamb on an eggplant and zucchini tian
with an oregano and
lemon jus
AMARIN’S PORK SATE
Pork tenderloin sauteed, served with a spicy peanut sauce and a green papaya
salad
MASAMAN BEEF CURRY
Tenderloin of beef in a spicy coconut-red curry sauce, pearl onions,
pepper
julienne and snow peas
LAMB CHOPS WITH A BLACK MUSHROOM
CRUST
Pan roasted with a black trumpet mushroom crust, lamb demi glace
QUICK POT AU FEU
Chicken, filet of beef and a lamb chop simmered in a savory broth
with pot
vegetables, horseradish sauce
TENDERLOIN OF BEEF WITH MUSHROOMS
Medley of seasonal mushroom in a cabernet demi glace,
roasted garlic flan
with chives
BEEF TENDERLOIN STRIPS SAIGON
Beef tenderloin strips served in a star anise and ginger broth
with scallions,
herbs and chilies
MARK TWAIN’S PORTERHOUSE
Grilled and served with seasonal mushrooms and peas in a demi glace
THE UN-BURGER
85% lean ground beef stuffed with sharp cheddar cheese,
roasted garlic mayonnaise
and vine ripe tomatoes
FUSILI WITH BOLOGNESE SAUCE
Beef, vegetable and tomato ragout sauce over low carb fusili pasta
Seafood
PACIFIC RED ROCKFISH
Fillet top with a fennel crust, served over a fennel and pine nut cream
SEARED SALMON ST. JAMES
pepper crusted salmon set on a dollop of celery root-parmesan puree
PACIFICA’S BBQ SALMON
FILLET
Spicy fillet of salmon with Chinese long beans and black bean sauce
CAROLINA CRAB CAKES
Jumbo lump crab cakes with a lemon cream sauce
BOUILLABAISSE BURMESE
Lobster, clams, mussels, tuna, scallops, shrimp, coconut milk,
ginger, lime
juice, lotus root and other ingredients
MISO MARINATED SEABASS WITH
A SESAME CRUST
Baby bok choy and a mirin broth
PROVENCALE PRAWNS
Sauteed and flamed with Pernod, tomatoes, basil and caramelized garlic
HALIBUT WITH A HORSERADISH CRUST
Chanterelle cream and tiny French beans
FILLET OF SOLE BONNE FEMME
Old fashioned Dover sole stuffed with shrimp and served
with a mushroom-chardonnay
cream sauce
SHRIMP AND CRAB STUFFED TOMATO
Heirloom tomato stuffed with deviled shrimp and crab, Cajun spiced cream
sauce
PRAWNS CASTROVILLE
Sauteed prawns with a medley of fresh artichoke hearts,
pearl onions and
pancetta, light shrimp jus with rosemary
SALMON BANGKOK
Wok seared and served on fried eggplant flavored with lime, mint and Thai
fish sauce
PANCETTA WRAPPED NORTHERN HALIBUT
Baked and served on fresh tomato coulis with snap peas
BAKED PACIFIC SEABASS
Five spice and port sauce with vegetable pearls
DIVER SCALLOPS DUSTED WITH TRUFFLE
FLOUR
Sauteed and served with a lemon butter in leeks fondue
