Lunch
Grilled
Chicken Breast with Warm Wilted Spinach, Feta Cheese, Lettuce, Tomato on Olive
Ciabatta Bread with Balsamic Dressing
Grilled
Seasonal Vegetable and Goat Cheese Panini
with
Pesto and Toasted Pine Nuts
Roast
Turkey, Thick-Cut Bacon, Vermont Cheddar,
Lettuce,
Tomato and Mayonnaise on Country White
Classic Caesar, Sliced Grilled Chicken and
Parmesan Shavings in Garlic Herb Wrap
Marinated
Tomato and Bread Salad with Fresh Mozzarella,
Kalamata
Olives and Basil Vinaigrette
Small
Bites
Broiled
Swordfish Brochette with Pomegranate Dip
Asiago
and Sourdough Spiedini with Lemon and Anchovy Sauce
Grilled
Zucchini stuffed with Goat Cheese and Roasted Peppers
Smoked
Salmon Sushi Balls with Wasabi and Crθme Fraiche
Crisp Hoisin Duck Quesadilla with Monterrey Jack Cheese
and Scallions
Polenta Crostini with Gorgonzola and Golden Raisins
Main Course
Grilled
Lime and Cilantro Half Chicken with Tomato Salsa
Braised
Short Ribs with Orange and Bourbon BBQ Sauce
Grilled
Halibut Fillet with Eggplant-Olive Caponata
Roasted
N>Y> Sirloin with Shallots, Garlic, and Fines Herbs
Pan
Blackened Side of Salmon with Sweet and Sour Onions
Sweets and More
Tart
Lemon Squares Assorted Brownies and Cookies Linzer Bars
Childrens
Cakes and Cupcakes Rich Chocolate Torte
Classic
Carrot Cake Tarts and Pies
Personal
Attention Guaranteed
Carla
C. Whittle, CIA Graduate
P.O. Box 91, Campbell Hall, NY 10916 ph/fax 845-496-MENU
www.carlasculinarycuisine.com
[email protected]
Carla Whittle© 2006