Menu

Every client is different, so every menu is different. Here are a few samples from the weekly and nightly service menus. These are just a small fraction of the many options that Chef Laura can create for you. Make a reservation request and Laura will discuss your needs, likes and dislikes. Then, together, you will build the menu for the service you’ve selected.  The world is your oyster – or snapper or shiitake or …

Sample of Weekly Service options

Entrées

• Spinich Carbonera with sliced mushroom
• Chicken Parmesian with Ricotta Mushroom Ravioli in Cream Sauce
• Baked Shrimp Scampi with tri-color rotini in garlic lemon cream sauce
• Baked Pinwheel Meatloaf
• Lasagna Bolognese with bechamel sauce (meat or vegetarian)
• Provençial Roasted Chicken
• Lone Star Pork Ribs
• Shepherds Pie
• Boeuf Bourguignon
• San Antonio Tamale Casserole
• Arroz con Pollo
• Enchiladas (Seafood, Chicken, Beef or Spinach)
• Chicken and Shrimp Fried Rice
• Eggplant Parmesian
• Quiche Florentine
• many, many, more

Sides

• Glazed Carrots
• Haricot Vert Almondine
• Parmesan Baked Broccoli
• Three-cheese macaroni
• Twice Baked Potato
• Oven Roasted Root Vegetables
• Sautéed Spring Vegetables
• Stuffed mushrooms
• Potato Vegetable en Papillote
• lot’s more

Desserts (additional fee)

• Strawberry Hazelnut crisps with White Chocolate Mousse
• Chocolate Hazelnut Cake
• Chocolate Tart Trio

Nightly Service dinner examples

Dinner: Pamlico Meets the Yucatan

• Appetizer: Crispy Lime Tostado with pico de gallo, frijoles negro con queso, and spicy spinich dip)
• Salad: Southwest Black Jack Salad
• Bread: Homemade corn tortillas
• Entrée: Steak Caballero Cacao with Red Wine Reduction
• Sides: Avacado and Grape Tomato Salsa, Sweet Potato fries with Cinnamon and Chiles
• Dessert: Chile Infused Chocolate Pots De Creme

Dinner: Coastal at its Finest

• Soup: Crab Bisque
• Bread: Mini Roquefort Popovers
• Entrée: Catch of the Day (Flounder en Papillote, Crumb Crusted Trigger, etc.)
• Sides: Lemon Dill Risotto, Steamed Vegetable Medley
• Dessert: Lemon Tartlettes

Dinner: Provençal

• Salad: Blanched Vegetable Salad
• Bread: Rosemary Cloverleaf Rolls
• Entrée: Chicken Pinwheels with Goat Cheese, Sun-dried Tomato and Spinach
• Sides: Herbed Mashed Potato, Balsamic Roasted Tomato
• Dessert: Strawberry Hazelnut Crisps stacked with White Chocolate Mousse

Dinner: Italian Countryside

• Salad: Tomato Mozzarella topped with Basil Pesto
• Bread: Garlic Bread Sticks
• Entrée: Spinach and Beef Cannelloni
• Sides: Italian Seasoned Asparagus Zucchini Stack, Stuffed Mushrooms
• Dessert: Tiramisu

Want more? How about local seafood pizza, authentic bayou jambalaya or Down East meatloaf. The possibilities are endless and Chef Laura always creates the menu with your input.