Chef's Specialty
Jonathan Carr Cooking

Rack of Lamb

Sample Menus

All menus are customized per client specifications

Appetizers

Endive Salad
with bleu cheese and walnuts

Avocado and grapefruit Salad

Curried Butternut Squash Soup

Goat Cheese Soufflé

"Guacamole" Salad

Apple-Pecan Spinach Salad

Brussel Sprout Salad
with Warm Bacon Vinaigrette

Romaine Holiday Salad

Side Dishes

Mashed Potatoes
with chives and sour cream

Sesame Rice Pilaf

Twice Baked Potatoes

Green Beans
in a pecan honey butter

Asparagus
in scallion butter

Zucchini Parmesan

Broccoli Rabe
sautéed with garlic

Sugar Snap Peas
with ginger and garlic

Scalloped potatoes

Lemon butter broccolini

Asparagus
with Sage Bread Crumbs

Roasted Sweet Potato Casserole

Green Beans
with Brown Butter and Pecan

Entrées

Filet of Angus Beef
with gorgonzola sauce

Filet of Sole
with crab stuffing

Poached Salmon
with Crème Fraiche Sauce

Crab Cakes
with Spicy Remoulade Sauce

Roasted Pork Loin
stuffed with caramelized
onions & figs

Rack of Lamb
with a walnut crust

Cornish Game Hens
stuffed with wild rice
in an orange honey glaze

Paella

Desserts

Chocolate Volcano Cakes

Bananas Foster

Apple Crisp

Pear Charlotte
with Crème Anglaise

Apple Crostada

Grilled Peaches
with mascarpone cheese
and honey

Tiramisu parfait

Key Lime Pie