MAIN MENU

To Design your "Complete Meals", select from the ENTREES and SIDE DISHES categories.

Choose one CARB and one VEGETABLE to accompany each Entrée choice,

Or just choose from the ENTREES, the SIDE DISHES will be added automatically.

Chef Michael will choose the "freshest, Seasonal" produce to accompany each meal.

Most menu items are considerably "low in fat". All recipes can be modified for dietary considerations.

 

ENTREES

* Entrees that include a Carb or a Vegetable as part of the recipe.

All menu items marked hot can be made mild.

 

CHICKEN AND POULTRY

Chicken Parmesan

Chicken Etouffee (Cajun) (hot)

Chicken Marbella

(capers, olives, wine and herbs, baked)

Chicken and Barley Pilaf

Chicken Veronique (wine and grapes)

Chicken Tikka Masala (Indian)

* Chicken Paella (Rice)

* Arroz Con Pollo (chicken & Rice)

Forty Clove Garlic Chicken (an old favorite)

* Chicken Cacciatore (with Pasta)

Chicken Breast with Marsala Mushroom Sauce

* Grilled Lemon Chicken Pasta

(An "up-scale" Macaroni and Cheese.  Can be made with out cheese.)

* Soy Sauce (Master Sauce) Braised Chicken

Lemon & Rosemary Roast Chicken

Cashew Chicken (Canton)

* Chicken in Thai Green Curry over Rice or Noodles hot

* Thai Chicken in Red Curry Sauce over Rice or Noodles hot

* Country Chicken Curry (Indian - Kerala)

Grilled Chicken Teriyaki

Chicken or Shrimp Gumbo

Moroccan Chicken Stew

Chicken cooked Provencal Style

(Tomato, wine, herbs, garlic, and Olives)

Chicken Enchiladas

* Tunisian Orange Chicken with Cous Cous

* Kung Pao Chicken with Snow Peas hot

Chicken Breast with Herbed Cranberry Sauce

Chicken Paprikash

Coq a Vin (chicken in wine)

Chicken Adobo

Brunswick Stew

(Chicken, Okra and lots of Vegetables)

*Chicken Pot Pie

 

BEEF AND VEAL

Chili con Carne (beef or Turkey)

Penang Curry Beef with Coconut and Pineapple

Ethiopian Beef (or chicken)Stew hot

* Beef Burgundy (with Noodles)  

* Broccoli Beef Stir Fry (Canton)

Hearty Beef and Vegetable Stew

* Beef Stroganoff

* Beef (or turkey) and Barley Stuffed Bell Peppers

Italian Meat Loaf

* Spicy Thai Beef Red Curry hot

* Beef Lo Mien

 Braised Beef Shanks with Coconut Milk 

Osso Buco

(Beef Shanks braised in wine)

 

 

PORK AND LAMB

Braised Pork with Orange and Fennel

Kalua Pork (slow cooked Hawaiian smoked pork)

Braised Hawaiian Style Pork with Pineapple

Pork Loin Chops, with Apples and Toasted Walnuts

BBQ Pork Ribs with Jack Daniel's Sauce

Grilled Pork Loin Chops with Mango Salsa

Szechwan Long Beans with Minced Pork hot

* Pork Braised in Black Bean Sauce

Pork Braised with Port & Dried Plums

Pork Adobo

Pork Chili Verde

* Lamb Curry (Madras)

Greek Lamb Stew

Lamb & Artichoke Stew

 

FISH AND SEAFOOD

Salmon with Chimichurri Sauce

Snapper Provencal Style

* Shrimp & Snow Pea Paella

Salmon with Lemon Tarragon Cream Sauce

Salmon with Mango Salsa

Black Pepper Salmon with Fresh Thyme and Orange

Salmon with Dill and Caper Sauce

Salmon with Basil Cream Sauce

Baked Fish with Pesto

Baked Fish with Apricot Glaze

Baked Fish with Roasted Red Pepper Aioli

Baked Fish with Tomatoes, Saffron, & Cilantro

* Prawns with Peanut Sauce (over Rice or Noodles)

* Shrimp Jambalaya (over rice)

* Scampi Fettuccine with Garlic and Herb

* Orzo with Shrimp, Cilantro and Feta

* Shrimp Linguine with Pesto Cream Sauce

Seafood Cioppino

(Fresh Fish, Scallops, and Shrimp)

 

* PASTAS and NOODLES

Pasta with Carbonara Sauce

* Vegetable Lasagna with Three Cheeses

*Beef Lasagna (or ground Turkey)

* Pasta with Bolognaise (meat) Sauce

* Grandma Taravella’s Spaghetti & Meat Balls

 Turkey Tatrazzini

*Penne with Sausage and Sage

Baked Rigatoni (ground beef or turkey)

* Pad Thai Noodles

 

VEGETARIAN

 *Vegetable Lasagna with Three Cheeses

*Pasta Puntanesca

(Tomato, Eggplant, Peppers, Olives, and Capers)

* Pasta with Asparagus and Zucchini

* Pasta with Broccoli and Snow Peas

Eggplant Parmesan

Vegetable Chili

Summer Vegetable Stew

 

SIDE DISHES

RICE, GRAINS AND POTATOES (CARBS)

Rissi e Bissi (like Risotto with Peas & Cheese)

Chana “chickpeas” Masala (Indian )(hot)

Green Rice (cilantro, Lime & Coconut Milk)

Steamed Jasmine Rice (Chinese Style)

Basmati Rice (plain or Indian Seasoned)

Almond Rice Pilaf

Cinnamon Brown Rice

Persian Orange Rice with Almonds

Mixed Wild Rice Pilaf

Pecan Rice

Spanish Saffron Rice

Rice and Lentil Pilaf

Cous Cous with Currants (or plain)

Polenta Fontina

Sun Dried Tomato and Mushroom Risotto

Risotto Milanese (Saffron)

Roasted Herb and Garlic Yukon Gold Potatoes

Sweet Potato Mash

Garlic Mashed Potatoes (skins on)

Country Mashed Potatoes (regular)

Barley Pilaf

VEGETABLES

Cabbage with Tomato and Sour Cream (Russian)

Broccoli with Orange Sauce

Honey and Vanilla Glazed Carrots

Carrots with Maple Glaze

Orange Accented Carrots

Sautéed Asparagus with Garlic

Cut Fresh Cob Corn (seasonal)

Sesame Green Beans

Zesty Pepper Green Beans hot

Snap Peas and Baby Carrots

Garlic Roasted Cauliflower

Steamed Vegetable Medley

Asparagus with Leeks

Fennel Gratin

Creamed Spinach (New Orleans Creole Style)

Collard Greens

Grilled Vegetables (Select one - zucchini, asparagus, Portobello Mushrooms)

 

SOUPS & SALADS

OPTION:  You may combine a Soup and Salad

 to make a complete meal.

SOUPS

Roasted Butternut Squash Soup

Curried Carrot Soup

Celery Root Soup

Fresh Tomato Bisque

Tom Kha Gai (Thai Chicken and Coconut)

Minestrone with Chicken (can be vegetarian)

Chicken Noodle

Turkey & Rice

Lentil

Split Pea

New England Clam Chowder (white)

 Hungarian Goulash Soup (beef)

 Avgolemono (Greek Lemon & Rice Soup)

SALADS

** Substitute a salad for choice of vegetable

Caesar Salad

Garden Salad with Cucumbers and Tomatoes

Greek Spinach Salad (Feta & Lemon Dressing)

Mesclun Mixed Greens (Spring Mix)

Tortilla Salad (mixed greens) with Citrus Mexican Dressing

Marinated Vegetable Salad

Tomato and Red Pepper Salad

Tomato & Cucumber Salad

Thai Cucumber Salad

Carrot Raisin Salad

Cole Slaw

Mixed Fruit Salad

Chinese Chicken Salad

(A complete meal)

 (I would make all the components and you assemble the salad when ready to serve.)

SALAD DRESSINGS

Creamy Lemon

Italian Herb, Olive Oil & Vinegar

Creamy Balsamic and Herbs

Creamy Raspberry or Blueberry

Peach Poppy Seed

Caesar

Honey Mustard

Classic Blue Cheese

Sweet Miso (Japanese)

Tarragon Vanilla Vinaigrette

 

Menu is subject to change according to seasonal availability of ingredients.

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CONTACT INFORMATION
Chef Michael Taravella
michael@dinnerbydesign.biz
(408) 254-2327