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Fall Menu
Beef & Veal, Lamb, Pork, Vegetarian, Poultry, Seafood, Soups, Salads, Side Dishes, Desserts The following items are just a sampling of what we offer. Much more is available upon request. Please call for details: (571) 225-9679 Beef and Veal Beef Bourguignon Coffee Braised Beef with Cinnamon and Orange Garlic and Thyme Grilled Beef Tenderloin with Merlot Sauce Pan-Seared and Roasted Ribeye with Sautéed Onions and Mushrooms Shepherd's Pie Steak Au Poivre with Mustard-Cognac Sauce Veal Chops with Creole Mustard Crust Veal Scallops with Mushrooms, White Wine and Herbs Veal Saltimbocca with Proscuitto and Sage Zinfandel Braised Short Ribs Lamb Braised Lamb Shanks with Olives and Orange Fennel Crusted Lamb Loin with Mustard Sauce Grilled Lamb Kebabs with Feta Sauce Herb and Parmesan Crusted Rack of Lamb Indian Spiced Lamb Chops with Cumin-Yogurt Sauce Lamb Chops with Cherry-Mint Sauce Pork Bratwurst with Apples, Onions and Sauerkraut Baby Back Ribs with Espresso Barbeque Sauce Chili-Maple Pork Chops with Apple-Cranberry Chutney Five-Spice Pork Chops with Hoisin-Honey Glaze Mustard Crusted Pork Loin with Red Wine Sauce Pork Chops Stuffed with Apples, Fennel and Herb with Port Reduction Sausage, Potato and Apple Sauté Vegetarian Eggplant Parmigiana Farfalle with Asiago, Spinach and White Beans Polenta with Mushroom and Olive Ragout Orzo with Butternut Squash, Mushrooms and Pine Nuts Penne with Cherry Tomatoes, Olives and Pecorino Sautéed Vegetables and Garlic Tossed with Spaghetti in a White Wine Pesto Sauce Spinach Enchiladas with Chile Cheese Sauce Ziti with Spicy Pesto Pantesco Poultry Black Bean & Chicken Enchiladas Chicken and Coconut Milk Curry Chicken Breasts Stuffed with Brie, Apricots and Almonds Chicken Marsala Chicken with Asiago, Proscuitto and Sage Garlic-Herb Roasted Chicken Honey-Soy Glazed Chicken Blackened Chicken with Roasted Corn Salsa Pan Roasted Duck Breasts with Sherry-Thyme Sauce Raspberry-Balsamic Glazed Chicken Rosemary Roasted Cornish Hens with Red Wine Reduction Sautéed Chicken Breasts with Pear Salsa Sautéed Duck Breast with Port-Cherry Sauce Spice-Crusted Chicken Breasts with Lemon-Cucumber Raita Spinach and Ricotta Stuffed Chicken Breast Seafood Asian Grilled Salmon with Soy, Sesame and Ginger Baked Tilapia with Tarragon-Scallion Stuffing Crab Cakes with Creole Remoulade Grilled Sesame Salmon with Cherry-Maple Glaze Herb Roasted Sea Bass with Fennel and Tomato Pan-Seared Sea Scallops with Cider and Sage Seared Halibut with Lemon, Shallots and Pecans Roasted Salmon with Apple-Corn Salsa Sesame-Crusted and Seared Tuna Spicy Shrimp and Grits Soups Butternut Squash Bisque Chile Corn Chowder Cream of Mushroom Spicy Black Bean Soup Minestrone with Sausage and White Beans New England Clam Chowder Potato, Bacon and Leek Chowder Shrimp Bisque Turkey Chowder with Wild Rice, Crimini and Pancetta Vegetarian Texas Chili with Lime Sour Cream Entrée Salads Asian Chicken Salad with Red Peppers, Mango and Lime-Peanut Dressing Flank Steak and Sesame Noodle Salad Spinach Salad with Grilled Chicken, Dried Cranberries, Pecans, Goat Cheese and Balsamic Vinaigrette Side Salads Mixed Baby Greens with Carrots, Cucumbers, Tomatoes and Honey Mustard Romaine Hearts with Sourdough Croutons, Parmesan Cheese and Lemon Vinaigrette Spinach with Cucumbers, Corn, Tomato and Garlic-Buttermilk Dressing Side Dishes
Desserts Baked Apples Stuffed with Honey, Almonds and Ginger Blackberry-Pear Tart Cinnamon-Espresso Brownies Pear and Hazelnut Gratin Pumpkin Cheesecake with Gingersnap Crust |
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Christy's Cuisine Personal Chef & Catering Services Chef/Owner Christy Lapham Phone: (571) 225-9679 E-mail: chef@christyscuisine.com Serving the D.C. Metro Area |
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