Sample Menu Items

Entrees
ADP Luncheon - Levine, Katz, Nannis and Solomon - May 24, 2006
Center Cut Pork Loin with Fresh Mozzarella, Peaches and Herb Crust
Country Style Barbeque Pork Ribs with Toasted Sesame Seeds
Cowboy-Cut Pork Chop with Whole Grain Mustard Sauce and Bacon
Handmade Gnocchi with Baby Bellas and Fresh Herbs
Oven Roasted Salmon with Shaved Fennel and Citrus-Soy Vinaigrette
Pan Crusted Free-Range Chicken Breast with in a Thyme-Mushroom-White Wine Jus
Pan Crusted Jumbo Sea Scallops with Mexican Corn Relish
Pan Roasted Chicken with Apple, Fennel and Mint Salad
Pan Roasted Cod with Japanese Bread Crumb Crust
Pan Roasted Free-Range Chicken Breast with Red Wine Thyme Sauce infused with Oranges
Pan Seared Diver Scallops with Roasted Peach Salsa
Pan Seared Jumbo Shrimp with Spanish Chorizo, Lemon and Cilantro
Seared Jumbo Sea Scallops with Chive and Walnut Brown Butter
Three Cheese Pasta with Spinach and Baby Bellas
Traditional Caesar Salad with Sliced Free-Range Chicken Breast

Salad Selections
Baby Spinach and Bacon Salad with Ruby Red Grapefruit and Feta Cheese
Chopped Romaine Salad with Peaches, Walnuts, Tomatoes and Feta Cheese
Field Green Salad with Tomatoes and Avocado in a Balsamic-Lime Vinaigrette
Italian Country Bread, Tomato and Basil Salad with Aged Balsamic
Traditional Caesar Salad with Homemade Croutons
Vine-Ripe Tomato, Mozzarella and Basil with Young Olive Oil

Pastas
Creamy Orzo with 3 Cheeses
Homemade Risotto with Baby Spinach
Mac & Cheese - Homestyle like Mom Makes it - except with Jumbo Shells
Silky Potato Puree
Truffle, Bleu Cheese and Herb Smashed Potatoes
Twice Baked Yukon Gold Potatoes with Bacon and Scallions
Wild and Basmati Rice Duo infused with Tarragon

From the Garden
Buttered Green Beans with New Mexico Chilies and Toasted Garlic
Fresh Green Beans with Young Olive Oil and Toasted Almonds
Oven Roasted Asparagus Glazed in Honey and Lime
Pan Roasted Asparagus with Truffle-Lemon Vinaigrette
Potato, Zucchini and Mushroom Ragout
Ratatouille with Fresh Herbs
Roasted Asparagus with Garlic and Lemon Zest
Sauteed Baby Spinach with Lemon and Garlic
Shaved Fennel, Carrot and Raisin Salad in a Citrus Vinaigrette
Vanilla and Sage Flavored Turnips
Vine Ripe Tomato stuffed with Fresh Mozzarella and Bread Crumbs

Snacks/Soups
Carrot and Sweet Cardamon Soup
Chilled Mexican Corn Relish (per pound only 1, 2 or 4 pounds)
Hearty Corn Chowder with Fresh Herbs
New England 3 Clam Chowda
New Mexican Spicy Tomato Salsa (per pound only, 1, 2 or 4 pounds)
Southwestern Beef Chili with Cheddar Cheese
Traditional Southwestern Guacamole (per pound, 1, 2 or 4 pounds)
Yellow Bell Pepper and Cumin Soup

Lunch Salads
Julienned Yellow Pepper and Olive Oil dressed Chicken Salad
Penne Pasta with Kalamata Olives, Red Onions and Fresh Parsley
Tuna Salad with Lemon Aioli and Chives

Desserts
Individual Jumbo Chocolate Chip Cannolis
Individual Marquise Mousse Cake
Individual Triple Chocolate Decadence