International & Signature Menus
·
Sweet Chipotle
BBQ Brisket
·
Pineapple Rib
Eye
·
Smoked &
Grilled Rib Eye
·
Prime Rib Roast
·
Beef Wellington
W/ Cognac
·
Seared Herb
Medallions Au Poive
W/ Bourbon-Mustard Sauce
& Potato Procuitto Terrine
·
Veal Roulade,
W/ Duxelle & Fresh Herbs
·
Stuffed Filet
w/ Procuitto & Fontina
& Grand Marnier Demi
Artichoke stuffed Veal Chop,
W/ Tomato Gnocchi & Chanterelle Crème
·
Veal Roulade
Florentine
·
Filet dusted
with Coriander
Served w/ Salsa Fresca
Signature Fish & Seafood top
1. Moroccan
Roast Salmon, With Saffron Risotto & Cucumber Mint Yogurt
2. Tomato Tarragon Stuffed Salmon with Shrimp Mousse & Hollandaise
Sauce
3. Blackened
Salmon W/ Mango & Brie cheese
On Island Rice
4. Wild
Mushroom Crusted Salmon, W/ Saffron Pernod Crème
5. Poached
Salmon in French Pastry, W/ Julienne Vegetables
6. Poached
Salmon W/ Cucumber Dill or Lemon Caper Sauce
7. Poached
Salmon W/ Crispy Crab Cake & Coconut Curry Sauce
8. Afternoon
Salmon Club Sandwich Bar W/ Soft Fresh Rolls, & Assorted Condiments & Aiolis
9. Pan
Seared Ahi, W/ Wasabi Guava Drizzle, Rice, & Wontons
10. Drunken Halibut, on Pineapple Risotto
& Creamy Pinacolada Sauce
11. Shrimp Crusted
Halibut, W/ Orange Tarragon Burre Blanc
On Italian Creamy Polenta
13. Asian Sweet-Chile Bass, On Thai Noodles & Vegetables
12. Herb Seared Bass Medallions, On Sundried Tomato Risotto
& Lemon Caper Butter Sauce
14. Macadamia Crusted
Stuffed Red Snapper w/ Chunky Mango-Papaya Salsa
15. SnapperKopita—Feta,
Spinach, & Snapper Filet in Pastry
16. Shrimp Scampi,
On Angle Hair Pasta
17. Braised Scallops
in Pastry, W/ Port Wine Cream
Brian’s Signature top
And Classic
Poultry Dishes
Braised Chicken with
Fennel Tomato Tarragon l’vingre on Creamy polenta
Crispy Coconut Chicken Breast w/ Thai
Peanut sauce on Pineapple brown rice
Chicken Breast Wellington; w/ wild mushroom Duxelle, foie gras, crispy
French pastry and Cognac Demiglaze
Stuffed Chicken Breast D’Angelo:
Mushrooms, Artichokes, Fromage and Lemon Burre Blanc, served on Garlic mashed potatoes or Angle Hair pasta.
Stuffed Chicken Breast Santa Fe; Chipotle Cheese, Black Beans, Green Tomatillo
salsa, on sweet maize purée & Crispy Tortilla nest.
Greek Chicken in Pastry; Feta Cheese, Spinach and Rosemary on Eggplant Tomato Ragout
w/ Lemon Caper Sauce
Chicken Parmesan; Marinara and Italian cheeses on Pasta
Braised Lemon-Rosemary Chicken; with Risotto Au Jus
Roast Free Range chicken; stuffed with Caramelized Onion, Olives, & oven roasted
Tomatoes
Pasta Specials top
Ravioli
Lobster Ravioli - Filled with and Julienne
Vegetables in your choice of sauces: Lemongrass Fennel Broth w/ Saffron crème
reduction,
Sundried Tomato Crème sauce, or Shrimp bisque.
Ravioli – Filled w/ Italian sausage or Tofu Sausage, & Sage Ricotta Pesto,
in a Fradiavlo sauce.
Pan Seared- Crispy Mushroom Ravioli on Chardonnay Crème and splashed with a Red Pesto.
Capellini
Puttanesca style- Black olives and capers, in a traditional Tomato Red-Wine sauce and Feta cheese.
Al Fresca - Organic Romas, basil, garlic and olive oil, sautéed with pasta and fresh mozzarella.
D’ Venice – Crab & Artichokes in a light Romano Crème.
Signature Scampi – Jumbo Shrimp, garlic, white wine, olive oil, & basil.
Fruti Di Mare – Fish, calamari & mussels in a fennel tomato sauce.
Tortellini
Florentine - Fresh cheeses, veggies & spinach in a Pesto crème.
Hermosa – Herb seared lobster medallions, over wild mushroom tortellini, lemon caper burre Blanc
and haricots vert.
Tortellini Antipasti Salad – (Delicious Hot or Cold) Artichoke hearts, Wild Mushrooms, olives,
Procuitto, in Sundried tomato vinaigrette.
D’ Morocco – Pickled Tomatoes, spinach, cauliflower
& poppy seeds.
D’ Gremolata - Served over spinach & chicken or veal scaloppini.
Pasta Specials II. Top
Penne
Penne Mediterranean – Roast Eggplant, Tomato, Peppers, Garlic tossed with chicken,
feta cheese and crispy Leeks.
Julienne – Julienne cut Carrot, Leek, Mushrooms,
Sweet Peppers, Smoked Chicken & Gremolata herbs, in a light Romano broth.
A la Saffron – Green, Red & Yellow Tomatoes, cooked in their own juices, with
saffron, fennel & Roasted Sweet Onion.
Manicotti
Fresh pasta filled with Crab, Spinach & Cheeses baked
in Shrimp Creole Bisque.
Pollo – Shredded Chicken, Sweet peppers, cheeses and fresh herbs, in a Pomodoro
sauce.
Vitello – Grilled Vegetables and Veal Ragout, sauced with Béchamel Parmesan
gratinee.
Linguine
Linguine al Pesto – Basil Pesto, Toasted Pinenuts, Sundried and Fresh Tomatoes
and Smoked Gouda Cheese.
Pollo Madeira – Chicken cooked in Madeira Wine and herbs, Mushroom Caps & Asparagus.
Alla Pescatore – Tender Clams, Calimari & Fresh Fish, in a Zesty Red Sauce or Savory
White Sauce.
Desserts top
Raspberry Truffle Cake
Chocolate Dipped Strawberry Cake
Carmel Apple Tart
Chocolate Pecan Tart
Fresh Fruit & Berry Crostata
W/ Vanilla Bean Gelatto
My Tira Misu
CoCo-Orange Gateau
Strawberry-Mango Meringue
Crème Brulee
Apple Yogurt Brulee
Peach Cobbler
Apple Cranberry Crisp
Grand Mariner Berry Napoleon
Carmel Pecan Fudge Cake
Tangerine Cheesecake
W/ Chocolate Ganache
Champagne Pear Tart
W/ Marzipan
Banana Foster Cheese Cake
Fresh fruit & Sorbet
Maple Pecan Pumpkin Cheese Cake
Coconut pecan Torte
Signature Starch
Dishes top
Wild Rice Pilaf
W/ Currents, Pinenuts, Feta & Scallions
Cajun
Scallion Rice
Risotto
al Fungi
Shrimp
Risotto
Beef
Barley Pilaf
W/ Pine Nuts & Tomatoes
War
Fried Rice
W/ Steamed Brown
Rice
Pesto
Mashed Potatoes
Roast
Garlic Mashed Potatoes
Mashed
W/ “ the works ”
Potatoes
Au Gratin D’Brian
Red
Potato Terrine, W/ Procuitto,
Basil & Sundried Tomato
Cumin
Potato Cassulet,
W/ Grilled Zucchini, Olives & Tomato
Wild
Mushroom & Potato Casserole
Creamy
Italian Polenta
Baked
Polenta Lasagna al Pesto
Pineapple
Baked Sweet Potato
Sweet
Potato Puree
Marshmallow
Maple Yams al Praline
Herbed
Bread Stuffing
Garlic
& Herb Bread Puddings
Bulgur
Wheat Timbales
Barley
Risotto
Creamy
Quinoa
Italian
Style Creamy Polenta
Rosemary
Roasted Country Potatoes
Mushroom,
Roast Pepper & Red Potato Sauté
German
Style Potatoes W/ Onion & Bacon
Potato
& Corn Ragout
Vegetable
Accompaniment Dishes top
Orange Honey Glazed Carrots
Vanilla Honey Butter Carrots
Brown-Buttered
Brussels Sprouts
Shredded
Brussels W/ Lime
Creamed
Corn
Simmered
Corn Cobs
Haricots
W/ Bacon Lyonaise
Green
Beans Almondine
Creamed
Spinach
Sautéed
Spinach Italian
Ratatouille
Steamed
Asparagus
Buttered
Broccoli
Zucchini
Mushroom Sauté
Asian
Stir Fry
Curry
Vegetables
Baked
Fennel Gratine
Garlic
Zucchini Sauté
Herb
Cheese & Grilled Vegetable Streusel
Julienne
Vegetable Sautee
Braised
Cabbage Austrian Style
Gourmet Vegetarian top
Asian
Appetizer: Crispy Egg
rolls with 3 sauces
Entrée: Braised Tofu
and Wild Mushrooms
Starch: Ginger Fried
Rice
Vegetable: Lemon Glazed
Broccoli
Cali-fusion
Appetizer: Grilled
Portobello Caesar salad
Entrée: Ginger Braised Tempeh
Starch: Brown rice
& Scallions w/ Peanut sauce
Vegetable: Honey-Vanilla Carrots w/ Santa Barbara Orange segments
Italian
Appetizer: Salad of
Grilled Vegetables vinaigrette
Entrée: Eggplant, Polenta
& Tofu-Herb-Cheese Lasagna
Starch: Escarole &
Cannellini beans
Vegetable: Zucchini
& Artichoke Sautee
Tropical Island theme
Appetizer: Garden Island Salad
Entrée: Grilled Pineapple
& Portobello skewers
Starch: Aloha Rice
Vegetable: Chinese long beans w/ sesame soy
Middle-Eastern
Appetizer: Mini falafels
& pitas w/ hummus and apricot chutney
Entrée: Braised Tofu
Cutlets w/ yellow curry & vegetables
Starch: Saffron Taboule
(Cous cous)
Vegetable: Roasted Eggplant & Tomatoes
American Style Barbecue
Appetizer:
Spinach & herb dip w/ gourmet crackers & Crudités
Entrée: Hand-formed,
baked Veggie-Soy Burger Sandwich Bar
Starches: Baked Potato Bar & Baked Beans
Vegetables: Salad Bar & Corn on ½ cobs