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Weekly Menu Sample: Gourmet

(All actual menus are based on your personal questionnaire answers)

Day 1

Paella

(New Zealand Mussels, Shrimp, Scallops & Chicken blended with Saffron Rice & Herbs)

Fresh Challah Bread/ Salad

Day 2

Filet Mignon with Wine & Mushrooms

Twice Baked Potatoes

Steamed Asparagus

Day 3

Chicken Zarazoya

(Boneless Chicken Breast blended w/ artichoke Hearts, Canadian Bacon & Baby Peas kissed w/ Sherry Sauce)

Served over Bow Tie Pasta

Steamed Baby Carrots

Day 4

Grouper Rolls
(Filets stuffed with Spinach, Rice & Herbs and topped with a delicate sauce)

Mixed Vegetable Sauté

Fresh Steamed Broccoli

Day 5

Hoi sin Pork w/ Vegetables Medley

(Tender Strips of Lean Pork coated with pungent Hoisin Sauce, tossed w. Crisp Vegetables

Served over Rice

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For More Information, contact Chef E.J. Morris at:

Ph: (727) 787-FOOD(3663) • Fx: (727) 771-7141 • chefejm@tampabay.rr.com