Chef Kinga's
Sample Menu

Breakfast

Eggs Florentine served with Canadian bacon

Tomato-Basil Egg Frittatas served with Bacon and freshly baked Banana Bread

Shitake Mushroom and Goat Cheese Omelet’s served with Whole Grain Toast and Fresh Fruit

Fruit Salad with Yogurt and Granola, Lox and Bagels

Artichokes Benedict served with Mock Hollandaise

Lunch

Roast Beef Panini Sandwiches topped with Caramelized Onions and Smoked Gouda

Chicken Quesadillas with an Asian Twist served with Fresh Guacamole and Tortilla Chips

Sesame Encrusted Tuna served over mixed greens topped with a Lemon Vinaigrette

Walnut-Cranberry Chicken Salad served over Arugula and Spinach topped with Raspberry Vinaigrette

Individual Portabella Pizzas served with Mixed Greens

Appetizers

Cherry Snapper Ceviche served with Blue Corn Tortilla Chips

Pesto and Sun-dried Tomato Toasts

Tuna Tartar served with Spiced Baked Pita Chips

Spiced Shrimp with Avocado Oil

Mushroom and Goat Cheese Phyllo Triangles and Smoked Trout Tostadas

Dinners

Peppercorn Encrusted Beef Tenderloin topped with Gorgonzola and served over Sautéed Spinach

Spinach Sun-dried Tomato Stuffed Chicken Breast served with Creamy Polenta and Veggies

Pecan Encrusted Pork Tenderloin topped with a Shitake Mushroom Sauce and Sweet Potato Torte

Rack of Lamb with Asparagus Risotto and Spring Vegetables

Pan-Fried Haddock with Basil Aioli served over a Ratatouille of Veggies and Feta Mashed Potatoes

Dessert

Tiramisu with Espresso Sauce

Chocolate Dipped Strawberries

Amaretto Cake

Chocolate Cake with Cashews, Berries and Whipped Cream