Have Chef Will Travel

Menu Ideas

• Breakfast

  Breakfast Ideas
  
  Continental Breakfast
  freshly baked muffins and breads, orange juice,
  coffee &tea
  
  Traditional Breakfast
  orange juice, melon or berries in season, scrambled eggs, home fried potatoes,
  bacon or sausage, white & wheat toast, coffee & tea
  
  
  Brunch Fare
  
  Frittata
  sausage, spinach, mushroom, cheddar cheese, onion and
  eggs baked en casserole
  
  Downeast Eggs Benedict
  Toasted English muffins topped with poached fresh Maine lobster,
  eggs and hollandaise sauce
  
  Strata
  French baked bread topped with diced ham,
  Gruyere cheese and egg batter baked encasserole
  
  New Orleans Style French Toast
  white sourdough bread, dipped in Grand Mariner egg batter,
  pan-fried and served with Maine maple syrup
  
  Seafood Crepes
  French pancakes filled with sautéed Maine scallops,
  shrimp and haddock, accented with Mornay sauce
  
  Buttermilk Pancakes
  buttermilk egg batter, mixed with cake flour
  grilled and served with Maine maple syrup
  
  Corned Beef Hash & Eggs
  Cured beef brisket pan fried with onions and potatoes
  topped with poached eggs
  
  
  All brunch menus include:
  hickory smoked slab bacon, fennel sausage or ham steaks,
  orange & cranberry juices, coffee, decaf & tea

• Lunch

  Lunch Ideas
  
  Salads
  Mixed Greens Salad red & green leaf lettuce, shredded carrot, tomato and cucumbers, served with raspberry vinaigrette and creamy poppyseed dressings
  
  Spinach, Strawberry and Cashew Salad baby spinach leaves tossed with, green onion, fresh strawberries, toasted cashews and malt vinaigrette
  
  Mesclun Greens, Dried Cranberries and Toasted Walnuts Jordan Farms baby mixed greens tossed with dried tart cranberries, toasted walnuts, raspberry vinaigrette
  
  Caesar Salad romaine lettuce tossed with a lemon, garlic, anchovy and egg emulsion,
  topped with freshly grated Parmesan cheese and home made croutons
  
  
  
  Soups
  Harvest vegetable simmered in homemade vegetable stock
  
  Hubbard bisque blue hubbard squash boiled with chicken stock and cinnamon
  
  Chicken ala Reine creamy chicken and rice soup
  
  Seafood Chowder Maine shrimp, scallops and crabmeat simmered in a
  seafood broth with potatoes and thyme
  
  
  
  Sandwiches
  The Grill Bermuda onion, vine ripened tomato, sautéed and served with
  Havarti - dill cheese & Dijon mustard
  
  ABLT avocado, hickory smoked bacon, leaf lettuce and vine ripened tomato,
  with fresh basil mayonnaise
  
  Grilled Pork, Spinach, Feta orange and sage rubbed pork loin, char-grilled, shaved and topped with fresh spinach, feta cheese & chili, cumin mayonnaise
  
  Grilled Chicken, Tomato & Arugula boneless skinless chicken breasts, char-grilled, sliced and served with vine ripened tomatoes, arugula greens & lemon mayonnaise
  
  Niçoise Sandwiches albacore tuna mixed with capers, fresh lemon juice and homemade mayonnaise, layered with olive paste, arugula, vine ripened tomatoes and red onion
  
  
  
  Entrees
  Chicken Marsala boneless –skinless chicken breasts sautéed with Marsala wine,
  onions, sweet peppers and mushrooms
  
  Chicken Samoset boneless-skinless chicken breast filled with herb cheese, breaded,
  baked and served with a clear chicken velouté sauce
  
  Herb Crusted Boston Club Steaks 1x1 sirloin steaks char grilled and topped with crumbled bleu cheese and
  
  Shrimp with Plum Tomatoes Maine shrimp sautéed with Roma tomatoes,
  fresh basil, garlic and parmesan cheese served on lemon linguine
  
  Seafood Angelica Maine sea scallops, shrimp and haddock sautéed with mushrooms,
  cherry tomatoes, broccoli floweret’s seasoned with Pernod liquor and fish stock
  
  
  
  Dessert
  Lemon Curd Squares
  Sweet pastry crust topped with fresh lemon curd and coconut
  
  Chocolate Chip Bars
  Semi sweet chocolate mixed into a brown sugar, vanilla and egg batter,
  baked and topped with chocolate glaze
  
  Apple Strudel
  Puff pastry rolls encasing Granny Smith apples and raisins, seasoned with
  cinnamon and brown sugar, accompanied with vanilla ice cream
  
  Maine Blueberry Cake
  Nutmeg seasoned white cake batter
  folded together with wild Maine blueberries and topped with whipped cream

• Dinner

  Dinner Ideas
  
  Appetizers
  California Style Mushroom Ravioli
  Oyster and Shiitake mushrooms sautéed with shallots, placed between
  fresh tomato pasta sheets on a clear brandy sauce
  
  Salmon Cakes with Lemon Caper Remoulade
  Farm raised salmon, dill and shallot medallions, sautéed in olive oil and
  dressed in a lemon-caper mayonnaise
  
  Duck Wrappers
  Ginger flavored boneless duck breast, Chinese cabbage, carrot, sweet red peppers,
  scallion and mung bean sprouts, encased with egg wonton paper,
  wok fried and served with soy sauce, Wasabi and pickled ginger
  
  Crunchy Almond Chicken
  Boneless, skinless chicken coated with seasoned blanched almonds,
  served with apple raisin chutney
  
  
  Salads
  
  Mixed Greens Salad
  Red & green leaf lettuce, shredded carrot, tomato and cucumbers, served with
  raspberry vinaigrette and creamy poppyseed dressings
  
  Citrus Salad
  Romaine lettuce topped with grapefruit and mandarin segments,
  dressed with a creamy citrus dressing, garnished with toasted walnuts
  
  Canlis Salad
  Romaine lettuce tossed with tomatoes, bacon, green onion
  and grated Romano cheese in a lemon mint dressing
  
  Mesclun Greens
  Baby mixed green, poached pears and toasted walnuts
  tossed with raspberry vinaigrette
  
  Seven Layer Salad
  Layers of leaf lettuce, shredded carrot, green onion, radishes,
  snow peas, sweet red peppers and grated sharp cheddar cheese
  topped with a creamy Italian dressing
  
  Romaine Salad
  Torn romaine lettuce tossed with spiced pecans,
  crumbled blue cheese and lemon-Dijon dressing
  
  Greek Style Salad
  Spinach, cucumbers, carrots, green onions, crumbled feta and
  black olives tossed with limejuice, honey, olive oil and garlic
  
  Bibb Lettuce Salad
  Bibb lettuce, Tomato and Crumbled Feta Salad
  dressed with champagne vinaigrette
  
  
  Entrées
  
  Chicken Kiev
  Boneless skinless chicken breast filled with chive chervil compound butter
  
  Mediterranean Grilled Boneless Lamb Loins
  Yogurt, cilantro, coriander and cumin marinated boneless lamb medallions
  chargrilled and served with a fresh herb chutney
  
  Apple Marinated Turkey
  Apple cider, cinnamon, thyme and peppercorn marinated turkey, slow oven roasted and
  sliced at the buffet table, served with pan gravy and cranberry sauce
  
  Osso Buco
  Braised veal shanks in wine and stock, served with Risotto alla Milanese,
  asparagus hollandaise and roasted beets with their greens
  
  Broiled Flank Steak
  Soy and ginger marinated flank steak, sliced and
  served with Thai dipping sauce
  Sole Piccata
  Delicate sole filets dipped in egg, sautéed and finished with
  Lemon-caper pan butter
  
  Roast Duck with Peach Jus Lie
  Crispy semi boneless duck, placed on a fresh peach/wine sauce,
  garnished with toasted macadamia nuts
  
  Baked Haddock
  Fresh Maine haddock topped with Ritz crackers, onions and celery
  
  Lamb Medallions with Mint Hollandaise
  Boneless lamb loins sautéed to your preferred doneness, topped with
  Fresh mint hollandaise sauce
  
  
  Accompaniments of:
  Angel hair pasta
  Oven roasted potatoes
  Indian rice pilaf
  Wild rice tart
  Sautéed sweet peppers and broccoli raab
  Sautéed cherry tomatoes and broccoli florets
  Sautéed snap peas and mushrooms
  Sautéed summer squash, zucchini and tomatoes
  Green beans amandine
  
  
  Desserts
  
  Chocolate Pecan Torte
  Imported dark chocolate and toasted pecans folded together with
  whole butter and egg, baked to a dense truffle consistency.
  Placed on crème anglaise and raspberry puree
  
  Lemon Curd Cake
  White layer cake flavored with fresh lemon curd and decorated with
  Grand Mariner butter cream frosting
  
  Fresh Berry Tart
  Sweetened pastry crust topped with Grande Mariner custard and
  assorted red & black berries and cream
  
  Chocolate Chambord Mousse Crepes
  Imported dark chocolate and blackberry-flavored liquor filled French pancake,
  accented with raspberry puree and crème anglaise
  
  Carmel-Pecan Sponge Roll
  Chocolate, pecan and caramel sponge cake, filled with bourbon
  cream frosting and decorated with chocolate caramel glaze
  
  
  White Chocolate Truffle and Chocolate Layer Cake
  Dark chocolate cake layered with white chocolate truffle filling,
  frosted with white chocolate cream

• Hors d'oeuvres

  Hors d’oeuvre Ideas
  
  
  Cold Hors d’oeuvres
  
  Crostini with Mission Figs & Prosciutto
  Garlic rubbed French baguette topped with imported Italian ham,
  fresh Mission figs and goat cheese
  
  Stilton and Port Spread
  Blue veined cheese mixed with port wine, served on assorted table crackers
  
  Prosciutto Wrapped Fruits
  Cantaloupe, honeydew and apples encased with imported Italian ham
  
  Italian Crostini
  Fresh herb and extra virgin olive oil French bread rounds topped with
  sun dried tomato, fresh basil & mozzarella
  
  Chicken Pecan Log
  Minced white meat chicken seasoned with curry powder and A-I sauce
  rolled into a cylinder shape and coated with chopped pecans
  
  Herb Tenderloin Medallions
  Black angus beef tenderloin seasoned with fresh rosemary, garlic and black
  peppercorns, oven roasted, sliced and placed on French bread rounds,
  topped with horseradish mayonnaise
  
  Sirloin and Artichoke Rolls
  Top sirloin beef encasing artichoke hearts, skewered
  and marinated with red wine vinaigrette
  
  Crab Louis in Phyllo Cups
  Maine crabmeat, chili sauce, mayonnaise
  and horseradish filled Greek phyllo pastry
  
  Caviar Bites
  Pacific salmon golden caviar folded together with crème fraîche, fresh dill,
  lemon and scallion, spooned into Belgian endive leaves
  
  Shrimp and Snow Peas
  Tiger shrimp wrapped with blanched snow peas
  accented by a sherry Dijon dipping sauce
  
  
  
  
  Hot Hors d’oeuvres
  
  Spinach Balls
  Baby spinach, Italian bread crumbs, Parmesan cheese and thyme,
  rolled into bite size morsels and baked
  
  Carrot & Pinenut Fritters with Mint Yogurt Dip
  Fresh garden carrots, dill, bread crumbs and toasted pinenut medallions,
  pan fried, accompanied with a zesty lime-mint yogurt
  
  Asparagus & Prosciutto Puffs
  Puff pastry filled with herb cheese, imported Italian ham & asparagus
  
  Grilled Marinated Chicken
  Plum and soy sauce bathed boneless, skinless chicken breast,
  skewered and broiled
  
  Rumaki
  Fresh chicken livers and water chestnuts, marinated in a
  ginger/soy sauce, wrapped in bacon
  
  Crunchy Almond Chicken
  Boneless, skinless chicken coated with seasoned blanched almonds,
  served with apple raisin chutney
  
  Lamb Brochette
  Sweet paprika, cumin, lime and turmeric marinated lamb,
  skewered, broiled and served with a fresh mint chutney
  
  Swedish Meatballs
  Ground veal, pork and sirloin beef seasoned with nutmeg and allspice,
  pan fried and served with sour cream
  
  Beef & Pea Pods
  Top sirloin beef marinated in garlic and Sake, skewered with
  crispy pea pods, glazed in soy and Mirin
  
  Roquefort Stuffed Beef Tenderloin
  Bite size pieces of beef tenderloin filled with imported bleu vein cheese,
  grilled and accompanied with an apple brandy sauce
  
  Coconut Shrimp
  Large tiger shrimp breaded with unsweetened coconut flakes,
  baked and server with a sun dried tomato aioli
  
  
  Maine Crabmeat Cakes
  Fresh Maine crabmeat mixed with sweet peppers, limejuice,
  pecans and cilantro, accented with sweet & sour mustard
  
  Scallops Wrapped in Bacon
  Fresh local sea scallops encased with hickory-smoked bacon
  
  Salmon Cakes with Lemon Caper Remoulade
  Farm raised salmon, dill and shallot medallions, sautéed in olive oil and
  dressed in a lemon-caper mayonnaise
  
  Lobster Spring Rolls
  Fresh Maine lobster, celery and red onion wrapped in rice paper,
  wok fried and served with Naue Cham dipping sauce
  (garlic, lime, red pepper and soy)
  
  Maine Shrimp Canapés
  Garlic and lemon sautéed Maine shrimp stuffed French bread
  Topped with freshly grated Parmesan cheese
  
  Scallop Tournedos with Apple Curry Vinaigrette
  Local sea scallops wrapped in leek, seasoned with ginger, grilled and
  accented by a fresh apple and Indian spiced dressing