Fraternity and Sorority Chef Service

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Sample Menus

Baked Salmon with Garlic and Dijon served with Crisp Roasted Broccoli
Seared Skirt Steak with Sumac-Pomegranate Pan Sauce
Thyme Roasted Trout, served with Shallot & Sherry Vinegar Haricots Verts
Chicken Marsala over Whole Wheat Spaghetti

Low Carb
Peppered Beef Tenderloin with a Red Wine Reduction
Pork Chops with Orange-Soy Sauce
Chicken Breasts with Prosciutto and Parmesan
Pan Seared Shrimp with Garlic and Lemon Butter

Charred Portobello, Corn and Zucchini Tacos with Lime Cashew Crema
Cream of Asparagus Soup with Parmesan Crostini’s
Spinach & Portobello Mushroom Lasagna
Moroccan Vegetable Stew over Couscous

Gluten Free
Poached Chicken Breast and Roasted Tuscan Vegetables
Gluten Free Pasta with Cilantro Pesto Sauce
Salmon with Mixed Greens and Mint Coconut Dressing
Herbed Turkey Burgers with Heirloom Tomatoes, Basil Aioli & Baked Sweet Potatoes Fries