Entrees
Beef
Please note: Regardless of the USDA Grade, beef cooked to medium-well or well may become tough.
- Beef Satay – tender beef strips marinated, grilled, and served with Peanut Sauce.
- *Fillet of Beef: Chateaubriand, Tournedos, Fillet Steaks. Glazed or Sauced.
- Flank Steak – Broiled/Grilled. Glazed or Sauced to preference. Cut for Fajitas or plate service.
- Loin Steaks: NY Strip or Rib Eye. Glazed, Grilled, Sauced to preference.
- London Broil – Broiled Top Round, cooked medium rare and thinly sliced.
- *Polynesian Beef Teriyaki – tender beef cubes marinated with pineapple chunks and grilled.
- Thai Beef Salad – Medium rare fillet or loin strips dressed with Thai seasonings as part of a whole-meal salad
Most beef items can be prepared and made ready-to-grill, for finishing on a BBQ or contact grill.
Don’t see it? Please inquire about other preparations!
Chicken
- Braised Mediterranean Hens – Half Cornish Hen seared golden, then braised in a Mediterranean vegetable & wine combo
- Chicken Etouffee – boneless chicken cubes ‘smothered’ in Creole sauce & served with rice
- Chicken Florentine – cubed boneless chicken breast on a bed of creamed spinach, baked in Parmesan Mornay sauce
- *Chicken in Phyllo – boneless chicken breast wrapped around Boursin cheese, enclosed in Phyllo, and baked golden
- Chicken Salad, 15 Ways! – The most popular preparations are Tarragon and Remoulade
- *Glazed Chicken Breasts – boneless chicken breasts with choice of Cranberry, Southwestern, or Honey-Mustard Glaze
- Marylands of Chicken – semi-boned chicken leg quarters stuffed with an Apple Cornbread Stuffing
- Polynesian Chicken Teriyaki – tender chicken cubes marinated with pineapple chunks and grilled.
- Stuffed Chicken Breast – Boned Chicken Breast stuffed with spinach, mushrooms, & rice, then baked golden
Many chicken items can be prepared and made ready-to-cook, for finishing in the oven or on a grill.
Don’t see it? Please inquire about other preparations!
Pork
- Autumn Pork Chops – pork chops braised with Acorn Squash Rings in an orange-mustard sauce
- *Cranberry-Chipotle Glazed Tenderloin – tender medallions of pork in a spicy red glaze
- Grilled/Glazed Boneless Pork Chops – boneless chops with choice of Cranberry, Southwestern, or Honey-Mustard Glaze
- *Loin of Pork with Apricot Horseradish Glaze – sliced thin and served with its basting glaze
- Mary Jane’s Pork Chops – pork chops browned and braised with seasoned rice (Cajun, Creole, Southwestern)
- Polynesian Pork Teriyaki – tender pork cubes marinated with pineapple chunks and grilled.
- Pork Souvlakia – tender pork cubes marinated, skewered, and grilled with vegetables in the Greek style
- Seared Boneless Ham Steaks with Fruited Brandy Pan Sauce
- Stuffed Pork Chops – double-thick chops baked with an Apple Cornbread Stuffing
Many pork items can be prepared and made ready-to-cook, for finishing in the oven or on a grill.
Don’t see it? Please inquire about other preparations!
Lamb
- *Broiled Lamb Chops – broiled medium-rare in a Tuscan-style marinade
- *Boneless Leg of Lamb – boneless lamb leg, tied, seasoned, and broiled. Renders different degrees of doneness!
- Little Lambie Pies – ground lamb, feta cheese, and pine nuts, seasoned and baked in entrée-sized Phyllo triangles
- Lamb Souvlakia – tender lamb cubes marinated, skewered, and grilled with vegetables in the Greek style
Many lamb items can be prepared and made ready-to-cook, for finishing in the oven or on a grill.
Don’t see it? Please inquire about other preparations!
Fish, Crab, & Other Seafood
Chef Richard shops daily for the finest catch-of-the-day!
- Blackened Catch-of-the-Day – Louisiana-style Seasoning seared onto today’s best catch and served with Creole Sauce
- Fillet Truite Meuniere Amandine – Trout Fillets seared in brown butter with toasted almonds and a wine de-glaze.
- *Fish/Seafood en Papillote – Catch-of-the-Day steam-baked in parchment paper with aromatic vegetables
- Grilled Salmon Teriyaki – Marinated Salmon fillet broiled to a shiny glazed finish in teriyaki sauce
- Maryland Crab Imperial – Classic preparation in a white wine bechamel, seasoned with minced bell peppers and Old Bay
- *Maryland Imperial Flounder – Fresh fillet of flounder, fluke, or sole (best catch) rolled around Crab Imperial and baked
- Scallopes Richarde – Chef’s recipe of large scallops baked with wine, butter, and seasoned bread crumbs & parmesan
- *Seared Catch of the Day – Today’s Best Catch seared in butter & olive oil and served with a wine and butter pan sauce
- *Seared Scallops – Extra-large scallops seared in butter and olive oil and napped with Thai Sweet Chili Sauce
- Shrimp Creole – Classic Shrimp in a Louisiana Creole Sauce, accompanied with white rice
- Shrimp in Herb Butter – Large Shrimp sauteed in Chef’s Special Herb Butter, accompanied by either rice or orzo
Many seafood items don’t keep or freeze as well as other proteins!
So I suggest that I prepare one of these excellent seafood dishes for your consumption on the day that I cook for you!
Don’t see it? Please inquire about other preparations!
Vegetarian Entrees
Although there are many (V) = Vegetarian options throughout the menu, these are the best for entrée presentations.
- *Classic Eggplant Parmigiana – triple-dipped eggplant slices sauteed, then baked with cheese and tomato sauce
- *Red Lentil and Chick Pea Burgers – sauteed golden in olive oil and butter
- Spaghetti Pie (V) – cooked spaghetti noodles mixed with cheeses, eggs, and tomato sauce, then baked as a pie
- Tofu & Tempeh – Call for these Soy options! Try the Vegetarian Ma Po Tofu!
- Vegetable Lasagna (V) – lasagna noodles layered with market’s best vegetables, cheeses, and tomato sauce, then baked
- *Zucchini-Feta Pancakes (V) – sauteed and served with sour cream or Greek yogurt
Don’t see it? Please inquire about other preparations!