Family Style Menu:

Proteins:

Poultry

Lemon Herb Roasted Spring Chicken

Roast a whole chicken seasoned with fresh lemon zest, garlic, thyme, rosemary, and parsley.

Spring Chicken Piccata

Lightly bread chicken cutlets and pan-fry until golden. Make a tangy piccata sauce with white wine, lemon juice, capers, and fresh parsley.

Grilled Chicken with Spring Vegetable Medley

Marinate chicken breasts with olive oil, garlic, and fresh basil.

Chicken and Asparagus Stir-Fry

Quickly stir-fry sliced chicken with asparagus tips, sugar snap peas, and julienned carrots. Season with fresh ginger, garlic, soy sauce, and a touch of honey.

Chicken Salad with Strawberries and Feta

Combine grilled chicken breast pieces with mixed greens, sliced strawberries, crumbled feta, and toasted almonds. Toss with a light vinaigrette made from lemon juice, olive oil, and honey.

Seafood

Grilled Lemon Herb Shrimp Skewers
Marinate shrimp in a mixture of lemon juice, garlic, fresh herbs like parsley and thyme, olive oil

Asparagus and Crab Risotto
Use tender young asparagus tips and lump crab meat in a creamy risotto base. Flavored with fresh dill and a touch of lemon zest.

Seared Scallops with Pea Purée
Pan-sear scallops and serve them on a bed of smooth pea purée. Garnish with microgreens and a drizzle of olive oil

Spring Vegetable and Mussel Soup
Simmer mussels with leeks, fennel, and spring carrots in a light fish stock infused with white wine and fresh thyme.

Citrus-Marinated Salmon =
Marinate salmon fillets in orange and grapefruit juice with a touch of honey and Dijon mustard.

Seared Salmon with a pea-pesto sauce and spring greens

Grilled Shrimp Skewers with a citrus marinade and spring vegetable slaw

Cod en Papillote with zucchini, cherry tomatoes, and fresh herbs

Beef & Pork

Roast Pork Tenderloin with rhubarb chutney and roasted baby carrots

Spring Beef Stir-Fry featuring snap peas, bell peppers, and water chestnuts

Grilled Flank Steak with chimichurri and a side of grilled spring vegetables

Grilled Flank Steak w and Lemon Herb Sauce: Marinate flank steak in olive oil, garlic, thyme, and lemon zest. Serve with a lemon sauce of parsley, chives, and Dijon mustard.

Braised Beef with Spring Peas and Carrots: Slow-cooked beef chuck roast with peas, baby carrots, shallots, and light red wine broth for a tender, sweet spring vegetable dish.

Beef and Morel Mushroom Ragout: Simmered beef with fresh morel mushrooms for a rich, earthy ragout beef cubes with these earthy mushrooms, shallots, garlic, and fresh thyme in a light broth.

Plant-Based Proteins

Spring Lentil and Asparagus Salad with feta and mint

Chickpea Patties with a cucumber-yogurt sauce and radish salad

Tofu Stir-Fry with fresh ginger, snow peas, and baby corn

Side Dishes:

Roasted Asparagus with Lemon Zest and Sea Salt:

Tender asparagus spears roasted to perfection, brightened with fresh lemon zest and a sprinkle of sea salt for a crisp, vibrant flavor.

Spring Pea and Mint Salad:

A light and refreshing combination of sweet spring peas and aromatic mint leaves, perfect for a cool, revitalizing side dish.

Honey and Thyme Glazed Baby Carrots:

Baby carrots roasted with a glaze of honey and fresh thyme, balancing sweetness with herbal notes for a delightful finish.

Radish and Cucumber Slaw with Dill Dressing:

Thinly sliced radishes and cucumbers tossed in a tangy dill dressing, offering a crisp and invigorating contrast.

Grilled Zucchini Ribbons with Parmesan:

Smoky grilled zucchini strips layered with rich Parmesan cheese, delivering a savory and satisfying bite.

Roasted Fennel with Garlic and Rosemary:

Sweet, caramelized fennel bulbs roasted alongside garlic and rosemary, infusing the dish with fragrant, earthy flavors.

Creamy Parmesan Polenta:

Smooth and velvety polenta enriched with grated Parmesan, serving as a comforting and cheesy base or side.

Spring Herb Quinoa Salad with Lemon Vinaigrette:

Nutty quinoa tossed with fresh spring herbs and a zesty lemon vinaigrette, creating a healthy and flavorful salad option.

Truffle Parmesan Risotto
Creamy Arborio rice slowly cooked with white wine, chicken broth, and finished with Parmesan cheese and a drizzle of white truffle oil. The rich, earthy aroma elevates any meal.

Roasted Asparagus with Lemon and Almonds
Fresh asparagus spears roasted to perfection, tossed with toasted sliced almonds and a fresh squeeze of lemon juice. A bright, crunchy, and sophisticated accompaniment.

Honey-Glazed Carrots with Thyme
Baby carrots glazed in honey and butter, then sprinkled with fresh thyme leaves. The natural sweetness of the carrots pairs wonderfully with savory thyme.

Garlic and Herb Mashed Cauliflower
A low-carb alternative, cauliflower mashed with roasted garlic, cream, and a blend of fresh herbs like parsley and chives for a smooth and flavorful side.

Wild Mushroom Medley
A sauté of shiitake, cremini, and oyster mushrooms with garlic, shallots, and fresh thyme, finished with a splash of white wine and a touch of cream for earthiness and depth.

Beet and Goat Cheese Salad
Roasted beets served warm on a bed of arugula, topped with crumbled goat cheese, candied pecans, and a balsamic reduction drizzle for a perfect balance of sweet and tangy.

Herbed Quinoa Pilaf
Quinoa cooked in vegetable broth and mixed with chopped fresh herbs such as dill, parsley, and mint, along with finely chopped toasted walnuts for crunch and texture.

Grilled Zucchini with Basil Pesto
Zucchini slices grilled until tender, then brushed with a vibrant basil pesto. A fresh, colorful side that pairs well with grilled meats or seafood.

Creamed Spinach with Nutmeg
Fresh spinach wilted and combined with a creamy sauce infused with a hint of nutmeg, garlic, and Parmesan cheese—a classic that brings richness to any plate.

Roasted Fingerling Potatoes with Rosemary
Fingerling potatoes tossed in olive oil, fresh rosemary, and kosher salt, then roasted until golden and crispy on the outside, tender on the inside.

“If there is something you’d like to have, but isn’t on these menus, let me know and we can totally add it”