“Summer Dinners” Sample Menu
Fall/Winter
Monday
Grilled Chicken Ceasar Salad, served with charred sweet potato.
Tuesday
Black bean & chicken burritos, served with green salad.
Wednesday
Italian polenta casserole, with garden-fresh bell peppers and tomatoes.
Thursday
Hot & Sweet Peach pork over quinoa, with fresh sweet corn.
Friday
Grass-fed Not-Your-Mom’s Meatloaf, with whipped potatoes and sliced tomatoes and basil.
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“Family Lunches and Dinners” Sample Menu
Summer
Monday
Lunch: Tomato, basil, and chicken homemade hot pockets.
Dinner: Chinese chicken and broccoli over brown rice.
Tuesday
Lunch: Personal spinach and feta quiche, with fresh fruit cup.
Dinner: Black bean & chicken burritos, served with green salad.
Wednesday
Lunch: Creamy, garden-fresh tomato soup, served with Chef’s Salad.
Dinner: Chickpea & vegetable wet curry, served over brown rice.
Thursday
Lunch: Sliced chicken breast and vegetables over “new’dles (raw vegetable pasta), with light lemon-butter sauce.
Dinner: Chocolate-rubbed London Broil, served with baked sweet potato and seasonal vegetables.
Friday
Lunch: Chef’s Salad, with fresh cornbread.
Dinner: Beef & onion stuffed zucchini, with wild rice.
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Full Gourmet Service Sample Menu
Fall/Winter
Monday
Lunch: Summer vegetable omelette with spicy fruit salad.
Dinner: Fresh, Wild-Caught Blackened Salmon, seared to medium rare. Charred asparagus topped with roasted red pepper sauce. Wild Rice.
Snack: Roasted almond, fruit, and yogurt parfait.
Tuesday
Lunch: Orange glazed salmon filet over vegetable couscous salad
Dinner: Pouder Forte whole roasted chicken. Herbs de Provence roasted eggplant and broccoli.
Snack: Black pepper bacon wrapped pear slices.
Wednesday
Lunch: Heirloom tomato(s), stuffed with sushi-grade tuna and caper salad.
Dinner: Black Bean Patties, layered with chipotle sauce and tomatoes. Summer vegetable slaw.
Snack: Dried fruits and roasted nuts plate.
Thursday
Lunch: Garden stand cannelloni, with mixed greens salad.
Dinner: Black sea salt & coffee rubbed London Broil. Twice baked blue cheese potatoes. Blistered long beans with fresh cracked pepper and mushrooms.
Snack: Selected cheeses with Pinot Noir Salami.
Friday
Lunch: Lump crab cakes with fennel & vegetable potato salad.
Dinner: Chikken Tikka Masala over Indian Rice. Chickpea Saag.
Snack: Tuscan white bean dip with assorted crackers.
This Week’s Homemade Bread Basket:
Ciabatta and Whole Wheat
This Weeks Dessert Basket:
Cranberry & roasted walnut oatmeal cookies, Pomegranate Sorbet
This Week’s Coffee Selection: Runner’s High Blend, by World Bean Coffee Roasters in Culpeper, VA.
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Vegetarian Family Sample Menu
Fall/Winter
Monday
Lunch: Loation Eggplant stir-fry, over whole wheat couscous.
Dinner: Seared tempeh over garlic-mushroom barley “risotto.”
Tuesday
Lunch: Shepher’ds pie with green salad.
Dinner: Seitan and Vegetable Satay, over spaghetti squash.
Wednesday
Lunch: Creamy roasted tomato soup, served with Chef’s Salad.
Dinner: Chickpea & vegetable wet curry, served over brown rice.
Thursday
Lunch: Tuscan white bean stew, with dairy-free cornbread.
Dinner: Sweet & sour tofu and Asian vegetables.
Friday
Lunch: Barbeque lentil-joes, with three-potato salad.
Dinner: Tex-Mex black quinoa with black beans and corn.
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Special Occasion & Romantic Dinners Sample Menu
Fall/Winter
Course the First:
Cheese and almond stuffed dates, wrapped in bacon. Blue Stilton wedges with sage honey.
-Or-
Garlic-brushed Ciabatta, topped with smoked salmon, baby spinach, and a farm-fresh, local fried egg.
Course the Second:
Chipotle sweet potato bisque, topped with creme fraiche.
-Or-
Salad of tender greens, topped with spicy mango vinegrette.
Course the Third:
Black Sea Salt seasoned filet mignon, topped with sautee’d mixed wild mushrooms and blue cheese. Served with sun-dried tomato and roasted pine nut couscous.
-Or-
Seared tuna steak in a rosemary, lemon, and butter sauce. Served over a bed of quinoa, tomatoes, and spinach.
Dessert:
Pomegranate and champagne sorbet, served with chocolate shortbread.
-Or-
Scharffen-Berger Dark Chocolate Mousse, topped with raspberries and real whipped cream.
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