J L S Personal_________
__________Chef Services
Pan seared Scallops with sweet potatoes, watercress and a white wine beurre blanc.
Chicken Picatta with linguine, broccoli and a lemon caper and parsley sauce.
Miso and bacon braised pork shoulder with carrots, onions, and steamed white rice.
Shredded chicken salad with cabbage, carrots, red bell peppers and a chili, ginger, garlic and peanut dressing.
Beef bolognese lasagna with hand made pasta, a Parmesan besamella and a rich red wine beef and pork meat ragu served with a tossed green salad and garlic bread.
Bitter chocolate pots du creme A silky smooth bold chocolate pudding. Simple and perfect!
Chicken Picatta with linguine, broccoli and a lemon caper and parsley sauce.
Miso and bacon braised pork shoulder with carrots, onions, and steamed white rice.
Shredded chicken salad with cabbage, carrots, red bell peppers and a chili, ginger, garlic and peanut dressing.
Beef bolognese lasagna with hand made pasta, a Parmesan besamella and a rich red wine beef and pork meat ragu served with a tossed green salad and garlic bread.
Bitter chocolate pots du creme A silky smooth bold chocolate pudding. Simple and perfect!
All menus are fully customizable
Sample menu A
Blanquette de Veau- This is a flavorful veal stew, slow cooked in white wine and a mild beef broth, full of aromatic herbs, garlic and sweet onions, finished with a touch of cream, salt and pepper, Served with baby carrots and new potatoes simmered in the blanquette sauce.
Spicy cod- This is a spicy tomato curry adapted from a Madhur Jaffrey recipe of seared cod lightly stewed in an exotic blend of Indian spices over basmati rice and roasted cauliflower with Vidalia onions and garlic.
Z’atar whole roasted Chicken- whole roasted chicken with a flavorful, crispy skin, coated with aromatic Z’atar herb and lemon zest served with caramelized onions, roasted parsnips and a salad of chickpeas, cherry tomatoes and black olives
Sichuan Red-Braised Short Ribs- Falling off the bone short ribs, braised in Sichuan chili paste, ginger, scallion and Shoaxing rice wine, served over steamed white rice and stir-fried sugar snap peas and shitake mushrooms.
Thai Duck Soup- shredded duck meat in a mild coconut broth with carrots, onions and mushrooms, finished with a ginger paste and Thai basil.
Super-Fudgey Walnut Brownies- an extremely chocolaty brownie studded with toasted walnuts
Spicy cod- This is a spicy tomato curry adapted from a Madhur Jaffrey recipe of seared cod lightly stewed in an exotic blend of Indian spices over basmati rice and roasted cauliflower with Vidalia onions and garlic.
Z’atar whole roasted Chicken- whole roasted chicken with a flavorful, crispy skin, coated with aromatic Z’atar herb and lemon zest served with caramelized onions, roasted parsnips and a salad of chickpeas, cherry tomatoes and black olives
Sichuan Red-Braised Short Ribs- Falling off the bone short ribs, braised in Sichuan chili paste, ginger, scallion and Shoaxing rice wine, served over steamed white rice and stir-fried sugar snap peas and shitake mushrooms.
Thai Duck Soup- shredded duck meat in a mild coconut broth with carrots, onions and mushrooms, finished with a ginger paste and Thai basil.
Super-Fudgey Walnut Brownies- an extremely chocolaty brownie studded with toasted walnuts
Sample Menu B
