ingredients or an intriguing theme and Chef James will turn them into a simple or elegant affair.
The following menus are examples of Chef James's creative culinary expertise.
A Creole Dinner
Option One
Appetizer
Creole stuffed pepper with corn bread and relish
Grilled Sausage and squash stuffed yellow wax peppers served with roasted tomato corn cakes, and grilled corn
relish
Entrée
Grilled pork loin with Chicken fricassee dirty rice
Grill roasted Iowa pork loin served over dirty rice mixed with slow cooked chicken thighs and glazed with the
braising liquid infused with roasted okra
Dessert
Chickory infused sponge cake with caramelized bananas
Moist sponge cake flavored with chickory coffee topped with dark rum caramelized bananas and chocolate
Option Two
Salad
Roasted Vegetables over grilled fingerling potatoes
Roasted summer squashes, onions, okra, and peppers, tossed with smoked bacon dressing nestled on a bed of
grilled fingerling potatoes tossed with mustard oil
Entrée
Chicken Etoufee/pan fried with black bean polenta
Chicken done two ways served with wilted hearty greens dressed with bacon, shallots, and corn served over creamy
black bean polenta
Dessert
Drunkin’ fruit with chantilly Cream
Bourbon marinated fruits served with short dough cookies and chantilly cream
A Wedding Event
Spit Roasted Hog infused with aromatic vegetables, herbs & seasonings
Mini Portobello "burgers" topped with chevre goat cheese & sauted spinach on dill sour cream rolls (Vegetarian)
Italian salad of mixed greens, artichokes, tomatoes, fennel & feta, tossed with a cucumber mint dressing
Five vegetable coleslaw with arugula vinaigrette & pickled red onions
Carrot citrus salad garnished with scallions, pimentos & roasted garlic infused with champagne citrus vinaigrette
Grilled balsamic, marinated asparagus & oven roasted red potato salad
Citrus marinated rock shrimp with rose petals & cherry tomatoes
Grilled corn of th cob served with melted butter & seasoned salt
Seasonal fruit salad tossed with champagne mint
Fresh cucumber salad tossed with onions, finished with a yogurt mustard seed dressing
Terrine de Mer Atlantic salmon mousse garnished with Maryland crab, stone lobsters & bay scallops glazed with a
lobster aspic, preserved lemons & organic tomato jam
