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Amy Lynne, Personal Chef Sample Menu

Hors d'ouevres

  • Sausage-stuffed mushrooms
  • Pan fried crab cakes with sour cream chipotle sauce
  • Roasted shrimp with cocktail and lemon horseradish dipping sauce
  • Bacon jam crostini
  • Lamb sliders with caramelized shallots and gorgonzola yogurt sauce
  • Roasted asparagus wrapped in prosciutto

Salads

  • Spinach salad with gorgonzola cheese, candied pecans and pears with a fig balsamic vinaigrette
  • Warm goat cheese green salad with vinaigrette
  • Roasted sweet potato salad, arugula, dried cranberries and toasted pumpkin seeds, tossed in a pomegranate vinaigrette
  • Kale and apple salad with pancetta and candied pecans
  • Berry salad with mixed greens, candied almonds and tossed with a raspberry vinaigrette
  • Shredded brussel sprouts, red cabbage and kale, tossed with a citrus poppy seed vinaigrette, topped with crisp bacon, toasted sunflower seeds and dried golden raisins

Soup

  • Creamy tomato basil
  • Asparagus soup drizzled with a lemon creme fraiche
  • Cream of wild mushroom
  • Ginger carrot
  • Shrimp bisque
  • Corn and crab chowder

Entrees

  • Pan-roasted chicken with mushrooms smothered in a Madeira wine creme fraiche sauce
  • Beef or elk bourguignon, a hearty red wine base stew with tender meat and loaded with fresh vegetables
  • Shiitake macadamia nut stuffed pork chops
  • Herb-crusted rack of lamb with honey mustard glaze
  • Broiled salmon with tamari-orange marinade
  • Seafood and angel hair pasta served with a combination of fresh seasfood smothered in a light tomato wine cream sauce

Side Dishes

  • Twice baked potatoes stuffed with a mixture of sauteed mushrooms, crisp bacon, chives and sour cream
  • Wild rice with sauteed shallots, garlic and mushroom blend
  • Israeli couscous with parsley and shallots
  • Creamy polenta with creme fraiche and parmigiano-reggiano cheese sprinkled with fresh thyme
  • Cauliflower puree
  • Scalloped potatoes oven baked in a creamy cheese sauce baked to a golden brown crust

Vegetarian specialties

  • Roasted asparagus
  • Parmesan roasted broccoli
  • Cauliflower gratin
  • Julianned carrots and zucchini sauteed with garlic
  • Green beans with shallots, garlic and slivered almonds
  • Roasted zucchini tossed with fresh herbs and parmesan

Desserts

  • Classic creme brulee
  • Warm assorted fruit crumble served with vanilla bean ice cream
  • Jumbo carrot cake cupcakes with cream cheese frosting
  • Warm chocolate caramel brownies with fresh berries
  • Panna cotta with balsamic strawberries
  • Pumpkin spice bundt cake with crown royal cream cheese frosting