Fall/Winter Served Dinners

 

Salads 

 

Spicy Arugula Salad with Manchego, Pears & Pepitas with a Sweet Honey Dressing

 

Mixed Greens with Macoun Apples, Sundried Cranberries & Walnuts with a Creamy Maple-Sherry Dressing

 

Spinach & Frisee Salad with Croutons and Warm Applewood Bacon Vinaigrette

 

Romaine Hearts with Garlic Caesar Dressing, Crunchy Croutons & Parmesan Shards

 

Mixed Greens with Roasted Pears, Maytag Blue Cheese & Pomegranate Walnut Salsa

 

Roasted Beet Salad with Baby Arugula, Shaved Fennel & Parmesan with a Blood Orange Vinaigrette

 

Arugula Salad with Sweet Clementines, Avocado and Dried Cranberries with Champagne Vinaigrette

 

Arugula & Raddichio Salad with Clementines, Olive Vinaigrette & Parmigiano Reggiano Shards

 

Port Poached Baby Pears Stuffed with Goat Cheese & Figs served with Baby Lettuces

 

“Sweet Pea” Salad with Mixed Greens, Shredded Carrots, Grape Tomatoes, Cucumber, Bell Peppers, Avocado, Sunflower Seeds, Dried Cranberries, Toasted Walnuts and Crumbled Goat Cheese with Balsamic-Dijon Vinaigrette

 

Lemon Salmon Tartare, Avocado, Potato Crisps

 

Entrees 

 

Pancetta-Wrapped Wild Salmon with Pinot Noir Butter Sauce, Roasted Cippolline Onions & Fingerling Potatoes & Braised Swiss Chard

 

Pan-Roasted Duck Breast with Peppercorn Sauce and Roasted Pears served over Creamy Gruyere Polenta

 

Pan Roasted Duck Breast with Roasted Grapes, Potato-Bacon Gratin & Sauteed Green Beans

 

Sauteed Trout with Parsnip Puree, Brussel Sprouts & Pancetta with Balsamic Brown Butter

 

Herb-Crusted Rack of Lamb, Potato & Fennel Gratin, Wilted Garlic Spinach

 

Seared Sea Scallops served over Wild Mushroom Risotto, Roasted Delicata Squash with a Maple-Ginger Glaze

 

Pork Medallions with a Thai Curry Sauce and Mango-Pineapple Salsa, Basmati Rice Timbales

 

Pan-Roasted Filet Mignon Stuffed with Blue Cheese and served with a Port Reduction, Fried Shallots and Yukon Gold Potato Cake

 

Pan Roasted Sea Bass with Romesco Sauce, Spinach with Garlic & Olives, Roasted Fingerling Potatoes

 

Pecan & Herb Crusted Pork Chops with Red Onion Jam, Yukon Gold Potato Tart, Green Bean & Carrot Bundles

 

Cider Brined Pork Chops with Pomegranate-Grape Reduction, Potato & Fennel Timbales with Blue Cheese

 

Zinfandel Braised Short Ribs over Potato Puree with Horseradish Cream

 

Roasted Chicken Breasts with a Lemon-Caper Sauce, Risotto Cakes with Italian Cheeses & Herbs, Balsamic-Glazed Autumn Vegetables

 

Roasted Chicken with Lemon-Oregano Sauce and Kalmata Olives, Creamy Orzo, Layered Vegetable Napoleans with Basil Pesto

 

Pistachio-Crusted Shrimp with a Citrus Butter Sauce, Risotto Cakes with Italian Cheeses, Sauteed Fall Greens with Garlic

 

Seared Sea Scallops with a Sage-Brown Butter Sauce over Fresh Linguine, Roasted Butternut Squash with Wild Mushrooms and Shallots

 

Herb-Crusted Rack of Lamb with Red Onion Jam, Feta Potato Gratin, Wilted Garlic Spinach

 

Molasses Glazed Pork with Apple Compote, Crispy Potato Latkes & Creamed Kale

 

Seared Sea Scallops served over Wild Mushroom Risotto, Roasted Delicata Squash with a Maple-Ginger Glaze

 

Crab Stuffed Jumbo Shrimp with Garlic Mashed Potato Towers, Lemon Roasted Haricot Verts

 

Individual Beef Wellingtons with Prosciutto & Mushrooms, Garlic & Herb Roasted Potatoes, Sautéed Broccolini

 

Indian Spiced Pan Seared Salmon, Roasted Cauliflower, Lemon Yogurt Sauce, Pickled Beets

 

Miso Glazed Salmon with Tamari, Black Rice and Roasted Brussel Sprouts with Cranberry Citrus Relish

 

Desserts

 

Almond-Brown Butter Cake with Pear Compote

Crème Brulee with Fresh Berries

Apple Crumble with Calvados Ice Cream

Pumpkin Mousse and Gingersnap Parfait

Chocolate Marbled Bread Pudding with Bourbon Caramel Sauce

Lemon Tart with a Layer of Chocolate & Whipped Cream

Chocolate Mousse with Orange-Scented Whipped Cream

Chocolate Caramel Lava Cakes with Peppermint Ice Cream

Sticky Toffee Pudding with Vanilla Whipped Cream

Warm Apple Dumpling with Hazelnuts & Dried Cherries with Caramel Sauce & Crème Fraiche Ice Cream

Fresh Gingerbread with Whipped Cream & Pear Compote

Chocolate Peppermint Cheesecake

Chocolate Espresso Nut Tart with Caramel Ice Cream

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203-577-8344 ~ marcia@sweetpeacuisine.biz

personal chef  and catering ~ Connecticut and Westchester County