Every Gourmet Your Way customer is unique – there is no “one menu fits all” mentality. I can cook world-class gourmet meals or everyday home-style meals, it’s all a matter of what you, the customer, wants. As such, I have listed some of my most popular entrees below with side dishes.
BEEF TENDERLOIN WITH BORDELAISE SAUCE, CARAMELIZED CARROTS AND SHALLOTS
Tender beef filets served with a rich velvety cracked pepper, Cabernet Sauvignon sauce
SNOW PEAS WITH BASIL & PARSLIED NEW POTATOES
ITALIAN CHICKEN BUNDLES
Chunks of chicken breast with ricotta cheese, spinach, green onions, parmesan cheese and herbs wrapped in an egg roll skin, baked and served with herbed tomato sauce
BAKED FENNEL WITH PARMESAN
BARBECUED ROASTED SALMON
Fresh salmon marinated in pineapple & lemon juice with brown sugar, cumin and chili powder
GREEK STYLE CANNELLINI BEANS AND VEGETABLES & MUSHROOM, APPLE, AND GOAT CHEESE SALAD
BRAISED HONEY-LEMON PORK TENDERLOIN WITH APRICOTS
Sliced braised roast pork tenderloin in sauce lightly flavored with cinnamon, lemon, honey and topped with apricots
GINGER GLAZED CARROTS WITH MACADAMIA NUT & BAKED APPLES
SAUTEED VEAL WITH SHRIMP, MUSHROOMS AND BRANDY CREAM SAUCE
Veal, shrimp and shiitake mushrooms in a brandy cream sauce
POTATO, BROCCOLI, AND GRUYERE CROQUETTES
VEGETABLE PAELLA
Arborio rice, Japanese eggplant, red bell peppers, artichoke hearts, green onions and peas simmered in an herb and saffron sauce
MURICAN VEGETABLE SALAD
GRILLED CARIBBEAN MARINATED CHICKEN
Grilled/broiled chicken breasts in a brown sugar ginger rum marinade
RICE PILAF & ROASTED ASPARAGUS
CITRUS GLAZED SCALLOPS WITH AVOCADO SALSA
Sweet ginger glaze served over sauteed scallops then topped with an avocado and tomato salsa
CORN AND ROASTED PEPPERS
RED LENTIL SOUP WITH GARAM MASALA
Pureed red lentil soup with the classic garam masala spices, cardamom, black pepper, cumin and cinnamon
SPINACH SALAD
SAUTEED CHICKEN WITH APPLES AND CRANBERRIES
Sauteed chicken breasts in a sweet brandied cranberry glaze with apple slices and cranberries
PECAN ROASTED BRUSSELS SPROUTS & RED POTATO GRATIN