Chef Eatz Menu

Fresh roasted sweet potatoes

Fresh roasted sweet potatoes

Fresh roasted sweet potatoes

Fresh roasted butternut squash bisque finished with salted pepitas and sun kissed cranberries

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Tender beef tenderloin with sauteed mushrooms, onions and garlic in a cabernet demi glace served with roasted potatoes and fresh vegetables.

Oven roasted eggplant stuffed with basil dressed spaghetti squash and mixed vegetables over fresh arugula.

Chicken Tortilla Soup finished with an avocado and torched corn salsa with crisp tortillas.

Fresh clipped greens, roasted beets, shaved onion, walnuts, crumbled blue cheese, extra virgin olive oil and an aged balsamic reduction.

Sous Vide and pan seared pork medallion finished with an apricot and ground dijon glaze served over sweet mashed potatoes and fresh vegetables

Grilled Portobello Cap stuffed with tri color quinoa, mixed vegetables, fresh basil pesto and an aged balsamic reduction over fresh arugula.

Beef Tenderloin tips finished with a portobello and thyme demi glace served over black truffle russet mashed potatoes with fresh vegetables.

Beef tenderloin tips cooked with onion, garlic, Portobello mushroom and herbs in a veal demi glace sauce over egg noodles with a dollop of crème fraiche

Butler's Soy curls "Chik'n" and Roma tomatoes tossed in basil pesto over linguine

Roasted Acorn squash stuffed with a bouquet of vegetables and wild rice

Rustic roasted Roma tomato bisque topped with fresh basil oil and shaved asiago

Jumbo Gulf Shrimp tossed in fresh basil pesto and Roma tomatoes over linguine topped with shaved asiago

Local vegetables over white rice with teriyaki sauce