PECAN-CRUSTED FLOUNDER WITH RED PESTO SAUCE WITH A SAVORY PASTA SALAD
Pecan coated pan-fried flounder served with a dried-tomato pesto sauce and a savory pasta salad.
GLAZED CHICKEN WITH GRAPES WITH RICE PILAF WITH ORZO AND MUSHROOMS
Boneless breast of chicken sweetened with apple jelly, sherry and garnished with seedless grapes; accompanied by a rice pilaf with orzo and mushrooms.
TURKEY DIJON OVER PASTA
Turkey, carrots and zucchini in a Sherry and Dijon Mustard Sauce over Bowtie Pasta.
COQ AU VIN ROUGE WITH GARLICKY GREEN BEANS
Classic braised bone-in chicken with mushrooms and pearl onions in a classic red wine sauce; accompanied by sautéed garlicky green beans.
SHRIMP AND RICE ENCHILADAS
Sautéed vegetables with rice and shrimp rolled up in flour tortillas and topped with tomato salsa and cheese.
RED SNAPPER SKEWERED GRILLED "CEVICHE"
Skewered cubes of Red Snapper, cherry tomato and onion marinated in orange, lemon and lime juices; then lightly grilled to perfection. The acidity juices cook the fish (ceviche), then grill the fish skewers for the grill marks and heat. Yum!
SHRIMP, SPINACH, AND BASIL PIZZA BIANCA
Plenty of Spinach, basil and shrimp make this white pizza an all-time family favorite. Add a tossed salad and this dish is complete.
VEGETABLE GUMBO OVER STEAMED BROWN RICE
Combination of hearty greens, tomatoes, okra, celery and kidney beans piled high over a perfectly steamed brown rice.
EGGPLANT PARMESAN OVER HEARTY PASTA
A vegetarian version to a traditional Italian dish. Breaded eggplant lightly coated, sautéed then topped with a three-cheese tomato sauce and mozzarella cheese. Placed over Tomato Basil pasta.
TEXAN CHICKEN AND BLACK BEAN BURRITOS
A spin on the famous beef burrito. Diced chicken, black beans, cilantro and Jack cheese tucked in a flour tortilla make this a Hey Chef! winning menu favorite.
FRESH FISH FILLETS STEAMED IN LETTUCE LEAVES WITH A LIGHT LEMON-DILL SAUCE & A LOVELY SPEAR ECSTASY SIDE
Huge pieces of fillet steamed in lettuce leaves and mint then topped with a sauce made from just a hint of shallots and lemon zest. The Spear Ecstasy combines asparagus topped with a low-fat caper mayo.
CHICKEN PICCATA WITH LIME AND MUSHROOM-ORZO RICE PILAF
This Italian chicken classic flavored with capers and white wine finished with a lively lime twist.
AFRICAN LAMB STEW OVER HERBED VEGETABLE COUSCOUS
The mild taste of lamb that has been braised in beef stock with carrots, peas and other seasonal vegetables.
TURKEY CUTLETS WITH A CRANBERRY-ORANGE GLAZE WITH A QUINOA-WHEAT BERRY PILAF
Breaded turkey cutlets topped with a sweet cranberry orange glaze. The Quinoa and wheat berries are two grains that contrast in color and texture.
SHEPHERD'S PASTRY
A combination of cubed beef, green beans, peas, corn, carrots, celery and chunky tomato sauce topped with garlic mashed potatoes and cheddar cheese.
