Many culinary wonders abound:

(click the links to the right for more ideas)Appetizers, Entrees, and Pet Delights.

Appetizers:

Arugula Salad W/ Hot Italian Sausage, Cannellini Beans, and Roasted Red Peppers --

Arugula Batonnet Cut Roasted Red and Yellow Peppers, Frisee Lettuce, Red Endive Cannellini Beans, Hot Italian Sausage, Capers, Red Onion, Parmesan, Balsamic Vinaigrette

Antipasto Salad--

Your Choice of: Pasta, Pasta Sauce, Red Wine Vinegar, Olive Oil, Roasted Red Peppers, Black Olives, Marinated Mushrooms, Marinated Artichoke, Provolone Cheese, Fresh Parsley

Firecracker Wings--

Marinated Wings: Succulent Large Wingetts, Marinated in a blend of Habanero, Jalapeno, Garlic, Cayenne, Birdseye Peppers, Tobasco Peppers, Cholula, Red Wine Vinegar, Horseradish, Black Pepper, Louisiana Hot Sauce, Trappey's Sport Peppers and Sauce, then Double Dipped in Seasoned Spiced Batter, Gently Tossed in a Specialty Sauce( I can't tell you about!!)

Savory Bread Sticks--

Flav ored in many or nearly any way like: Parmesan cheese, Herbs, Seeds, Peppers,Seasoning Blends, Salts, Twisted into a Savory Delicious Confection That Leaves You Taste Buds Tingling.

Crisp Goat Cheese --

Lovely flavorful additions to any cheese plate as well a signature starter for and event. Decadent and flavorful disk of goat cheese crusted and sautéed till crisp and golden brown, drizzled with lavender honey and pumpkin seed oil. Great for fall and winter flavors, can be enjoyed year round.

Seared Tuna Crostini w/ Cannellini Puree & Tapenade--

On an atypical night when the masses are afoot, and tummies are rumbling, this will surely calm them down. The hints of spice on the tuna and the savory briny flavor of the tapenade complement the silk like textures of the puree and create the ultimate bed for the high quality sushi grade tuna to take its throne, after being delicately seared and sliced. Tuna is seasoned with the florals of coriander, the robustness of fennel and mustard, the pop of chili pepper and peppercorns, and all this is served on a sumptuous crostini of sourdough accented with garlic rub and olive oil.

 

Sea Scallop Carpaccio with Avocado and Cucumber--

A twist on what we all think we know start with large sushi grade scallops, barely seared thinly sliced, topped with decadent take on a fresh and vibrant avocado mouse, reminiscence of your best ever guacamole, gone light fluffy and, extra creamy. Atop all these scrumptious flavors a beautiful drizzle of hothouse cucumber relish.

Yorkshire Pudding & Kobe Sliders w/ horseradish crema--

Indulgence at peak abounds here, with the creamy richness of silky popover style Yorkshire pudding topped with delicate, flavorful Kobe seared rare, sliced thin stacked high atop its roost and with a simple float of savory horseradish cream on top.

And many more and I am always willing to work with whatever ideas or recipes you like.

Entrees:

Bean Ragout over Grilled Parmesan Polenta--

Chopped onions, Minced Garlic, Green Chilies, Red Bells, Chili Powder, Cumin, Oregano, Pepper, Diced Tomatoes, Zucchini, Pinto Beans, Black Beans, Parmesan Polenta

Wild Mushroom and Veal Soup--

Minced Garlic, Assorted Wild Mushrooms( such as shiitake, oyster, cèpes and morel), Veal Stock, Fresh parsley, Fresh Mint all simmered and Stew to Perfection, Then delightfully Garnished with Fresh Bread Crumbs, and Parsley

Sablefish Spanish Style --

Alaska Sablefish ( also called Black fish, Blue Fish, a member of Big cod Family) steak Slow Cooked and Served in A Sauce of, Chopped Onion, Diced Green Chilies, Chopped Tomato, Parsley, Oregano, Pepper rings, Decadently Prepared and Presented Over Steaming Hot Pile of Spanish or Saffron Rice Served with fresh Lime Wedges ( ask for the Grilled cedar Version)

 

For questions concerns or more info,please email the chef at: Noah@inoahchef.com