Sample Menus from Chef George

This is a menu I created for a rafting resort in British Columbia.

DINNER

Salads:

House Salad – curly endive, Belgian endive, radicchio, green leaf lettuce, iceberg lettuce and grated carrot, tossed with balsamic vinaigrette.
Classic Caesar – romaine hearts, herb croutons, bacon bits, Parmesan cheese and our tangy dressing.
Chicken Salad “Fitness” – our gourmet lettuce mix, grilled chicken breast, sliced peaches, sesame seeds and sweet sesame-ginger dressing.

Soups:

Cream of Mushroom; Pasta Fagioli; Soup of the Day

Appetizers:

Escargot in Mushroom Cups with garlic butter sauce, topped with melted provolone cheese. (Add $2 for shrimp-filled mushroom cups instead of escargot).
Antipasto Platter for 2 – thinly sliced prosciutto, calamata olives, provolone cheese, marinated artichoke, roasted red peppers and mozzarella cheese.
Scampi Provencal – 4 tiger shrimp, sautéed with diced peppers and tomatoes in fresh herb & white wine cream sauce.
Baked Asparagus Spears – with fresh herbs and butter, sprinkled with a combination of sharp cheeses.

Entrees:

Baked Salmon Fillet – 6 oz. salmon fillet, oven baked in blush sauce with fresh thyme and tarragon.
Chicken Calvados – a plump, boneless, skinless chicken breast sautéed with Calvados brandy, dried cranberries and sliced local apples.
Char Grilled NY Steak – 8 oz. strip loin steak, grilled the way you like it and served with Gorgonzola sauce or portabella and port wine demi-glace.
Prosciutto-Wrapped Pork Loin brushed with olive oil and sea salt and roasted, served with green peppercorn-cream sauce.
Eggplant Parmesan – Eggplant breaded in seasoned Italian breadcrumbs, pan-fried and baked with tangy tomato sauce and Provolone cheese on top.

Pasta:

Penne Florentine – sliced San Danielle prosciutto, mushrooms and spinach, tossed in a delicate Parmesan-cream sauce.
Spaghetti Gamberollo – grilled tiger shrimp and chicken breast strips in a spicy tomato sauce. (Ask your server if you would like it non spicy)
Penne al Salmone Afumicato – penne with smoked salmon in vodka-blush sauce.
Gnocchi Montanesca – sautéed mushrooms, roasted red peppers, sweet peas and fresh basil in blush sauce.

Risotto :

Mare e Monte – tiger shrimp, mushrooms, sweet peas, Parmesan cheese and fine Italian Arborio rice.
Risotto Pollo e Asparagi – asparagus, diced chicken breast and sun-dried tomato.

Burgers:

Swiss Burger – Gourmet beef patty, fire grilled and topped with Swiss cheese, mushrooms, dill pickle, lettuce, tomato and mayo.
Veggie Burger – Grilled vegetable patty, topped with aged cheddar, lettuce, tomato and roasted red pepper mayo.

LUNCH

Prosciutto and Provolone with lettuce, tomato and roasted red pepper mayo in a crusty Italian bun.
Cajun Chicken Breast Sandwich in a bun with lettuce, tomato, marinated red onion and Honey-Dijon sauce. (Also, available with grilled chicken breast instead of Cajun).
Veggie Burger – Grilled vegetable patty, topped with aged cheddar, lettuce, tomato and roasted red pepper mayo.

Aussie Burger

Tomato & Avocado

Smoked Salmon Club

Chicken Salad “Fitness” – our gourmet lettuce mix, grilled chicken breast, sliced peaches, sesame seeds and sweet sesame-ginger dressing.

Mains:

Grilled 5 oz. Salmon Fillet

Chicken Quesadilla

Char Grilled 6 oz. Steak Sandwich served on a bun and topped with portabella demi-glace.
Spaghetti Pesto Primavera – extra virgin olive oil, seasonal vegetables, basil pesto sauce and a hint of garlic.