‘Ginger-Lime Prawns’
Four large prawns, breaded & pan seared, filled with a ginger-lime cream cheese and accented with a chile dusted cucumber-corn salsa; paired with a spicy spaghetti squash.Recipe and Plating by Chef Nathaniel Lovell
‘Ginger-Lime Prawns’
Four large prawns, breaded & pan seared, filled with a ginger-lime cream cheese and accented with a chile dusted cucumber-corn salsa; paired with a spicy spaghetti squash.Recipe and Plating by Chef Nathaniel Lovell
‘Bourbon Lamb Lollipops’
½ rack of lamb, with a spicy mesquite dry rub, grilled to medium and topped with a shallot-bourbon cream sauce, paired with a garlic yucca mashed potatoes and sautéed carrots, zucchini, and red onion.
dinner for my gorgeous girlfriend, DUH.
‘Ancho-Rub Pork Ribs’
A one pound rack of pork ribs topped with homade tomato-rum sauce, served with rustic cilantro-garlic mashed potatoes & sautéed parsnips & carrots.
Recipe and Plating by Chef Nathaniel Lovell
Mahi Mahi pan seared and topped with a spicy avocado aioli served with roasted garlic sweet mashed potatoes and sautéed yellow squash, red onion, and poblano peppers; garnished with a few fresh sprigs of cilantro.
Recipe and Plating by Chef Nathaniel Lovell
‘Pomegranate-Chile Duck’
duck breast pan seared and topped with a pomegranate-chile sauce and served with an apple-asiago risotto; paired with grilled leeks, mushrooms and carrots.
Recipe and Plating by Chef Nathaniel Lovell
‘Bacon Bourbon Pork Tenderloin’
Bacon bourbon gravy over a pan seared pork tenderloin, paired with roasted, then whipped acorn squash and a mix of brussel sprouts and sun-dried tomatoes sauteed in butter.
Recipe and Plating by Chef Nathaniel Lovell
Jalapenos stuffed with sour cream, cream cheese and bacon breaded in cilantro breading and deep fried, served with a black bean and fresh queso fresco sauce; garnished with diced red onions and fresh cilantro.
Recipe and Plating by Chef Nathaniel Lovell
‘Banana Monkfish’
Grilled Monkfish topped with a spicy banana puree served with a roasted jalapeno rice and sauteed kohlrabi garnished with fresh cilantro sprigs.
Recipe and Plating by Chef Nathaniel Lovell
‘Creamy Chicken Satay’
Tender chicken breast skewered, then grilled, topped with a chile and green onion cream sauce, paired with a mix of spinach and red onion sauteed in butter.
Recipe and Plating by Chef Nathaniel Lovell
A dry rub flat iron sirloin steak, grilled then sliced over a bed of friend onions rings with a fresh vegetable risotto, paired with sauteed brussel sprouts and raisens.
Recipe and Plating by Chef Nathaniel Lovell
‘Scallop Pesto’
Pan seared, chile dusted scallops atop a homemade pesto garnished with a rosemary sprig.
Recipe and Plating by Chef Nathaniel Lovell
‘Julienne Tortilla Salad’
crisp romaine hearts, mushrooms, red peppers, scallions tossed in a homemade vinaigrette; topped with fried tortilla strips and sesame seeds.
Recipe and Plating by Chef Nathaniel Lovell
A flat iron sirloin steak cooked to the temperature of your choice over a manchego cheese cream sauce and topped with tequila marinated onions. Paired with garlic cheddar grits and cilantro breaded tomatoes,deep fried, under a bed of sauteed spinach, mushroom and garnished with chevre.
Recipe and Plating by Chef Nathaniel Lovell
