Week of March 30th
Monday: Tandoori marinated split Cornish hens with spicy sausage stuffed mushrooms. Served with potato, curry and vegetable samosas with rhytu dip and a sweet and sour cucumber salad.
Tuesday: Orange, pecan and honey gazed ham roast. Served with braised red cabbage and apples, traditional rice pilaf and Boston Bibb salad rolls.
Frozen: Roasted vegetable stuffed chicken breasts with a red pepper and beet puree. Served with garlic, swiss chard polenta and curried green beans with tomatoes.
Frozen: Spinach and goat cheese stuffed lamb burgers with a roasted red pepper mint jelly. Served with gourmet burger buns and Cajun potato wedges. Add your choice of salad.
Frozen: Classic roast beef in red wine bordelaise sauce. Served with parmesan and cracked pepper roasted potatoes, and green beans almondine.
For further information please contact Chef Keith Little:
Catering | Personal Chef | Ontario Canada | Private Chef | Menu Planning