Entrees
Whole roasted chicken
(3-4lbs) with a choice of 2-styles:
Chinese style with ginger and scallions and 16oz. coriander
and soy sauce
Cuban style with garlic and cumin and 16oz. cumin & orange glaze
$25.00 per chicken
Chicken pot pie with vegetables, oyster mushrooms and creamy thyme sauce...$35 Small Casserole/$50 Large Casserole
Singapore chicken with coriander and dark soy glaze
$15.00 per pound
Beef burgundy with red and white pearl onions and sautéed wild mushroom... $18.00 per pound
Sliced sirloin tri-tip with sautéed onions and mushrooms and homemade A-1 sauce...$18.00 per pound
Moroccan lamb tagine with chick peas and dried apricots
$18.00 per pound
Chef Ming’s sticky Asian baby back ribs
(1/2 rack per guest-2 rack minimum) (requires 48 hours notice)$25.00 per rack
Pork loin roulade stuffed with ricotta and spinach with apple cider gastrique (seared only & requires cooking)... $15.00 per pound
Thai red curry pork stew with coconut milk, shiitake mushrooms and bok choy... $15.00 per pound
Pan seared salmon fillet with fennel orange relish or lemon fennel aioli
(minimum 4 fillets)... $12.00 per 6oz. fillet
Shrimp vindaloo with sweet potatoes and roasted peppers
$22.00 per pound
Vegetarian lasagna with baby spinach, eggplant, and wild mushrooms
Medium casserole (serves 6-8)--$35.00
Large casserole (serves 12-15)--$50.00
Baked macaroni and cheese with crunchy topping
Medium casserole (serves 6-8)—$25.00
(add chicken-$8, bacon-$8, wild mushrooms & truffle butter-$12, seasonal vegetables-$6)
Large casserole (serves 12-15)--$38.00
(add chicken-$16, bacon-$16, wild mushrooms & truffle butter-$24, seasonal vegetables-$12)
Soups and salads may be ordered from our regular Elements menu available Tuesday through Saturday. All orders must be placed at least 24 hours in advance. Some entrees are partially cooked and require some cooking.
