Chef Megan’s Specialties
Farm to Table
Cooking Monday, Tuesday, Wednesday, Thursday, Friday, and Saturday
Prices are per person. Choose up to 2 main courses to be served family style.
Rosemary Dijon Pork Loin with Grilled Peaches
Sliced Marinated pork loin served with sautéed spinach, grilled peaches, and herb roasted potatoes.
Spinach, Apple, and Gouda stuffed Chicken with Strawberry Chutney
Stuffed chicken breast served with roasted sweet potatoes and crispy Brussels Sprouts.
Grilled London Broil with Pumpkin Seed Cilantro Pesto
London Broil marinated in fresh herbs served with cauliflower mashed potatoes and crispy Brussels Sprouts.
Lemon Pepper Shrimp with Vegetables and Pasta
Pappardelle pasta tossed with lemon pepper shrimp and roasted vegetables topped with fresh pecorino Romano cheese.
Blackened Salmon with Mango Pineapple Salsa
Blackened Salmon served with Toasted coconut and spring pea jasmine rice.
Kid's Pappardelle Pasta Toss
Pappardelle pasta with garlic and oil tossed with roasted broccoli and chicken.
Kid's Steak Tips and Jasmine Rice
NY strip tips lightly seasoned and pan seared served with jasmine rice and roasted broccoli.
Appetizers & Extra Offerings
Smoked Salmon with Fresh Blinis
Salmon lox served on fresh made blinis with a creamy lemon dill sauce.
Lemon Grilled Artichokes with a Garlic Aioli
Grilled Artichokes halved, brushed with garlic butter and served with a garlic lemon aioli.
Mixed greens topped with seared sesame crusted tuna, hard boiled egg, green beans, potatoes, tomatoes, olives, and anchovies.
Freshly Made Crepes
Crepes made to order served with your choice of fresh berries and whipped cream or Nutella and bananas.
A rich souffle-like chocolate cake with a molten center topped with fresh whipped cream.
Creamy Risotto with spring peas and asparagus topped with shrimp and scallops.
Garlic and Herb Crusted Lamb Chops
Roasted rack of lamb drizzled with pesto and served with cauliflower mash potatoes and crispy Brussels sprouts.
Seared Sea Scallops
Pan-seared scallops served on a bed of sautéed leeks with a touch of cream. Served with jasmine rice and roasted vegetables.
Sesame Crusted Ahi Tuna
Seared sesame crusted Ahi tuna steak served with toasted coconut jasmine rice and roasted Broccoli.
Herb Crusted Filet of Beef Tenderloin
8 oz filet mignon with a red wine mushroom glaze. Served with cauliflower mash potatoes and crispy brussels sprouts.
Book Chef Megan
Currently working with Lenore Nolan-Ryan Cooking School & Catering
Order from Chef Megan's Specialties