Cuisine

A Sampling of Our Seasonal Dinner Menus

Fall

Roasted butternut squash and pumpkin soup topped with blue cheese and spiced pecans
Bone in Pork Loin Chop with lemon herb sauce

Apple and Fennel Salad with celery and fresh herb vinaigrette

Fingerling potatoes with pancetta and onions and a bit of fresh dill
Sautéed greens with garlic and chopped onion. Finished with fresh lemon juice.

Summer

Cold tomato summer vegetable soup
Pancetta wrapped peaches with basil and aged balsamic dressing over micro greens (seasonal)
Pan seared salmon topped with butter and herb bread crumbs and grilled leeks
Sesame broccoli with sesame oil rice vinegar, garlic and ginger

Wild rice with mushrooms

Winter

Shrimp and andouille pot pie
Radicchio, pear and blue cheese salad.
Dressing of olive oil, sherry wine vinegar, shallots and honey

Filet Mignon
Choice tenderloin wrapped in applewood smoked bacon and grilled

Lobster studded mashed potatoes
Rainbow chard and radicchio sauté

Spring

Shrimp pasta salad in martini glass. Using linguine, raspberry vinaigrette, shallot, garlic, shellfish
Lemon ice in mini cone as a palate cleanser

Cornish game hen filled with spinach porcini mushroom stuffing

Savory roesti potatoes
Fresh green beans sautéed with shallots and pancetta

A sampling of our Appetizers

Apricot Chicken Bites
Tenders coated with apricot sauce and wrapped in bacon

Beef Sate’
Skewered beef strips that have been marinated in an orange soy marinade. The strips are brushed with a peanut sauce and baked.

Shrimp Skewer
Large shrimp skewered, brushed with browned butter, sprinkled with Cajun herbs and baked.

Mushroom and Chicken Kabobs
Asian style, marinated with ginger and soy.

Hot Crab Dip
Gulf of Mexico lump crab meat mixed with herbs and cheeses.
Served with gourmet crackers or fresh sourdough bread rounds. Outstanding!!

Scallops in Bacon
Sea scallops surrounded in bacon and baked.

Wild Mushroom Tarts
Shitake, Portobello or chanterelles mixed with onions and butter
in a flaky crust. Garnished appropriately

Herbed Chevre Bites
with choices of chopped walnuts, chopped pecans, chopped parsley, pimenton or plain

Five spice duck in Wonton Cups
Asian prepared duck topped with papaya and mango and garnished with cilantro

Thai Beef in Cucumber Cups
Select grilled beef tossed in a semi spicy sesame, sweet chilies, lemongrass and soy sauce. Served in cucumber cups or mini bamboo boat

Grilled Artisan Bread with wilted greens, smoked bacon and parmesan

Southwestern Cheese Mold
Three cheeses with Tex-Mex herbs and spices. Served with fresh salsa and house made tortilla chips

Muffaletta on a stick
Roasted red pepper, olives, salami and cheese roll, pepperocini and an Italian bread cube presented on a skewer and drizzled with a spicy olive oil.

Gulf Coast Blue Crab Poms
Sweet lump crabmeat mixture sautéed in butter and served with creamy Creole remoulade

Belgian Endive Caesar Salad
Endive tip filled with classic Caesar mixture and fresh parmesan

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Phone: 256-534-8648 - Fax: 256-534-8648 - Email: chefoncall@knology.net

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