Chef Steven Ferneding

 Chef Steven Ferneding 7-day Menu

 To download click here:Chef Steven Ferneding 7 day menu.doc 

Day 1
Breakfast
Soufflé Omelets Delectable with Cheesy with Mango Chutney and Jarlsberg Cheese
Lunch
Sweet Grilled Teriyaki Burgers with Salt and Vinegar French Fries
Appetizer
Garlic Prawns in Filo Tartlet
Salad
Spring Salad with Pears and Strawberries in Champaign Vinaigrette
Main Entrée
Chipotle Sparked Mustard Salmon with Chilled Asparagus in an Low-Fat Italian Vinaigrette
Dessert
Chocolate Peanut Parfaits 

Day 2
Breakfast
Hawaiian Fruit Salad with Honey Lime Syrup
Lunch
California Chicken Wrapped in a Tomato Basil Tortilla with a Pureed Pea Soup
Appetizer
Hummus, Olive Oil, and Pita Chips
Salad
Leeks with Mustard Dressing Dijon Mustard Dressing Drizzled Over Steamed Leeks
Main Entrée
Grilled Sesame Beef and Vegetable Kabobs with “Twice Baked” Potatoes
Dessert
Bananas with Rum and Raisins

 Day 3
Breakfast
Grilled Cake and Fruit with a Spicy Raspberry and Sweet Velvet Sauces
Lunch
Beer Battered Halibut Fish Tacos with a Tropical Sauce and Chips and Guacamole
Appetizer
Marinated Pork Satays with a Curry Peanut Sauce Soup
Tom Yum Soup
Mushrooms, Tomatoes, Lemongrass, in a sour and Spicy Chicken Broth
Main Entrée
Thai Steamed Chicken Curry Yellow Curry, Thai Chilies, Coconut Cream, with Shredded Faffir Lime Leaves
Dessert
Latticed Peaches with an Orange Juice Glaze
 

Day 4

Breakfast
Eggs, Spinach, Mozzarella and Tomatoes Breakfast Quesadillas
Lunch
Mediterranean Chicken Salad
Appetizer
Stuffed Tomatoes with Dill Pickles Thin Strips of Ham and Swiss Cheese
Salad
Pear and Roquefort Salad
Main Entrée
Honey Grilled Chicken Breast with Roasted Rosemary Baby Red Potatoes
Dessert
Truffle Filo Tarts

Day 5

Breakfast
Buttermilk and Currant Scones with Sweet Butter and Clover Leaf Rolls with a Raspberry Jam
Lunch
Scandinavian Cucumber and Dill Salad and Stuffed Mushrooms

Appetizer
Blue Crab Cocktail
Soup
Fennel and Mushrooms
Main Entrée
Scallops with Ginger in a White Vermouth and Crème Fraiche Sauce with Sautéed Asparagus

Day 6

Breakfast
Grilled Potatoes, Sausage and Pepper with Eggs and Toast
Lunch
Sautéed Havana Shrimp Cheesy Panini Sandwich with an Egg and Tomato Salad
Appetizer
Stuffed Porcini Mushrooms
Salad
Spanish Green Beans with Raw-Cured Serrano Ham
Main Entrée
Oatmeal and Herb Crusted Rack of Lamb, Roasted Baby Vegetables and Gravy
Dessert
Seedless Red Grapes Smothered in a Sherry Cream

Day 7

Breakfast
Orange and Grapefruit Segments and Warm Soft Cooked Eggs with a Gram Marsala Spice

Lunch
Fruity French Bread Pizza Pineapple, Ham, Green Peppers and Cheddar Cheese
Appetizer
Garlic Mushrooms Mix of Oysters, Shiitake and Porcini Mushrooms
Salad
Duck Avocado and Berry Salad with Raspberry Vinaigrette
Main Entrée
 Fettuccine with Mussels and Spinach in a White Wine Sauce with Fresh Garlic Bread
Dessert
Baked Blackberry Cheesecake