American Cooking

Appetizer
  • Potato Crisps with Cream Fraiche, Finely Shredded Basil Topped with Caviar
     
  • Seasoned with Roasted Garlic and Dried Spices Chorizo Empanadas Served with Ancho Chile Sauce
     
  • Fried Sea Scallops with Wasabi Aioli
     
  • Bite-size Salmon Cakes Flavored with Minced Aromatic Garlic, Dijon Mustard, Fresh Tarragon, Diced Roasted Bell Peppers and Red Onion Accompanied with jalapeno Remoulade
     
  • Marinated in Citrus Grilled Butterfly Prawns with Chili and Raspberry Dip
     
  • Chicken Satay with Spicy Peanut Sauce
     
  • Vegetable Tarte Tatin

     

Salads
  • Baby Spinach, Beet Wedges, Blood Oranges, Minced Shallots Tossed with Curry Vinaigrette
     
  • Finely Shredded Red Cabbage, Julienned Carrot and Jicama, Radish Sprouts and Minced Serrano Chile with Pomegranate Vinaigrette
     
  • Chopped Romaine Lettuce, Diced English Cucumber, Black Olives, Diced Yellow Bell Pepper, Finely Chopped Red Onion and Roma Tomato with Lemon Vinaigrette
     
  • Spring Mix with Chopped Dates, Grapefruit, Diced Shallot, Raisin, Tossed with Mustard Vinaigrette
     
  • Watercress, Asian Pears, Finely Shredded Carrot, Chopped Scallions and Chestnuts with Sesame Dressing

     

Specialties
  • Rubbed Rib-eye Steak with Fresh Thyme Butter and Caramelized Onions
     
  • Grilled Lamb Steaks with Smashed Garlic, Rosemary and Dry Mustard Rub, Served with Sautéed Pearl Onions Seasoned with Ground Black pepper, Fresh Oregano and Balsamic Vinegar
     
  • Marinated in Zinfandel Grilled Pork Chops with Apple-cranberry Sauce Flavored with Chopped Fresh Sage and Dried Spices
    Thick Slices of Meat Loaf in a Pillow of mashed Potatoes Smothered with Rich and Dark Onion Gravy
     
  • Seasoned with Fresh Sage, Paprika and Garlic Powder Buttermilk-Cornmeal Fried Chicken
     
  • Marinated in Dijon Mustard, Roasted Garlic and Fennel Seeds Broiled Poussins with Arugula Salad, Mixed Cherry Tomatoes and Champagne Vinaigrette
     
  • Spanish Grilled Chicken Breast Marinated in Citrus and Fresh tarragon
     
  • Seared Scallops with Roasted Tomatillo salsa
     
  • Cumin, Granulated Garlic and Nutmeg Rub Sautéed Shrimp with Smooth Mango- Lime Vinaigrette
     
  • Grilled Halibut Fillets with Finely chopped fresh Dill and Granulated Onion Rub, Served with Creamy Lemon and Caper Sauce
     
  • Seasoned with Freshly Ground Pepper and Coarse Salt Pan-fried Salmon fillets with Pinot Noir and Thyme Sauce
     
  • Vegetable and Goat Cheese Tart
     
  • Stir-Fried Tofu and Shiitake Mushrooms in Black Bean Sauce, Served Over White Steamed Rice and Green Peas
     
  • Summer Vegetable Stir-Fry with Couscous
     
  • Spinach and Dried Tomatoes Stuffed Portobello Mushrooms
     

Sides
  • Skillet Corn on the Cob with Parmesan and Cilantro Butter
     
  • Roasted Potatoes with Olive Oil, Cumin and Bay Leaves
     
  • Marinated with Sherry-Bacon Vinaigrette Grilled Asparagus
     
  • Sautéed Artichoke Hearts with fresh Oregano, Granulated Garlic and Lime Juice
     
  • Grilled Eggplant Tossed with Spicy Asian Dressing
     
  • Marinated in Balsamic Vinegar and Dijon Mustard Fire Roasted Peppers and Wild Mushrooms Salad
     
  • Sautéed Spinach with Crispy Garlic, Vermouth, Raisin and Pine nuts
     
  • Finely Shredded Sautéed Zucchini and Yellow Squash