Catering

by Nancy Kelly, Travelling Chef

Entrees

Boneless, Skinless Maple River Farms Duck Breast with Roasted Fig and Green Peppercorn Sauce

Oven Roasted Salmon Filet, Glazed with Red Wine Butter Sauce and nestled on a bed of Stir Fried Baby Spinach and Tender Cabbage

Maple Leaf Farms Seared and Roasted Duck Breast with Green Peppercorn Fig Sauce

Seared New Zealand Rack of Veal with Sauce Normande

San Francisco Style Cioppino - a light seafood broth filled with Fresh Manila Bay Clams, Wild Sea Scallops, North Atlantic Cod Loin, and Snow Crab Claws

Grass Fed Free Range New Zealand Lamb with an Herb Dijon Crumb Crust

Tender Duck Breast with Spicy Asian BBQ Glaze

Rack of Veal with a Lemon and Paprika Sauce

Fennel and Oregano Seared Pork Tenderloin with Herbed Polenta

Duck Two Ways: Seared Duck Breast and Tender Duck Confit with a Fig and Balsamic Glaze

Seafood Bordelaise with Wild Sweet Gulf Coast Shrimp, Sea Scallops and North Atlantic Cod Loin on Papparadelle pasta

Seared Ahi Tuna over Wild Mushroom Risotto infused with White Truffle Oil

Seared Duck Breast rubbed with Moroccan Spices and napped with Roasted Tomato, Honey and Raisin Sauce

Free Range Australian Loin of Lamb over Mushroom Duxelles with a Tomato Basil Butter Sauce

Seared Ahi Tuna with Spicy Asian BBQ Glaze

Roast Pork Tenderloin wrapped with Basil and Italian Prosciutto

Individual Beef Wellingtons

Provençal Chicken Breast with a Light Pan Sauce

Wild Alaskan Halibut on a bed of Carrot Puree with Lemon Herb Beurre Blanc and Puff Pastry Lid

Chinese Five Spice Duck Breast with Spicy Asian BBQ Glaze

Roasted Medallions of Pork Tenderloin with Green Peppercorn Fig Sauce

Herb & Pecan Stuffed Chicken Breast On a Bed of Julienne Vegetables

Call us at 231.539.7100 or Email to begin planning your special event.