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Baby Eggplant, Olive, and Herb-Cheese Frittata

Baby Eggplant, Olive, and Herb-Cheese Frittata


  • 5 baby (plum-size) purple eggplants, stemmed, split lengthwise
  • 3 tablespoons coarsely chopped pitted brine-packed green olives
  • 2 tablespoons chopped fresh basil
  • 1 5.2-ounce package Boursin cheese with herbs and garlic, divided

Recipe Preparation

  • Heat oil in medium 10-inch nonstick skillet over medium heat. Add eggplant halves, cut side down, spacing evenly. Cover; cook until tender, about 10 minutes.

  • Whisk eggs, olives, basil, and salt in bowl. Sprinkle with pepper. Coarsely crumble half of cheese into eggs; stir to blend. Pour over eggplants, rearranging evenly in pan. Cook uncovered over medium heat until sides set and bottom begins to brown, loosening sides occasionally with spatula, about 5 minutes. Sprinkle with remaining cheese. Cover; cook until set, about 7 minutes.

Recipe by Sarah Tenaglia, Lena Cederham Birnbaum Janet Taylor McCracken Selma Brown Morrow,Reviews Section

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Baby Eggplant, Olive, And Herb Cheese Frittata

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To begin making Basil & Cherry Tomato Omelette Recipe, tear the fresh basil leaves roughly. Next, cut the cherry tomatoes in half and keep them aside.

Crack the eggs into a mixing bowl. Now add salt and pepper into the eggs & beat well with a fork until fully combined.

Next place a small non-stick frying pan or skillet on a low heat to warm up.

Add 1/2 tablespoon of olive oil to the pan and turn the heat up to high.

Add the cherry tomatoes into the heated pan and fry for 1 minute. Turn the heat down to low and sprinkle over the basil leaves. Carefully pour in the eggs, then tilt the pan to spread them out evenly. Using a fork, swirl the eggs around the pan a little.

Now pour in the eggs, then tilt the pan to spread them out evenly. Using a fork, swirl the eggs around the pan a little.

Cover it for few seconds and then turn off the heat.

Serve Basil & Cherry Tomato Omelette Recipe along with Bread Toast Recipe and Apple Almond Date Smoothie Recipe for busy morning breakfast

To begin making the Spanish Omelette, first heat the oil in a small non-stick omelet pan

Add the potatoes and onion and saute, stirring continuously till the potatoes are just cooked. This will take about 10-12 minutes.

Take the potatoes and onions out of the pan using a slotted spoon and place on a plate.

Sprinkle salt, black pepper and paprika on the potatoes and onions and toss to mix.

Crack the eggs in a small bowl and sprinkle the salt. Whisk thoroughly until fluffy.

Add the fried potatoes to the eggs and mix again.

Keep 1 tablespoon of oil in the omelet pan and drain the rest.

Pour the egg-potato mixture to the pan. Cover and cook on low heat till the bottom is lightly browned and the top is no longer jiggly.

Loosen the bottom of the omelette using a flat spatula to release the edges. Place a flat large plate over the pan and carefully slide the omelette onto it.

Slide the omelette back on to the pan, uncooked side down this time, cook till the eggs are done on either side.

Cut a wedge from the Spanish Omelette and serve garnished with onion greens.

Serve the Spanish Omelette along with Banana Almond & Prunes Smoothie for a wholesome breakfast.

Quiche Recipe Ingredients

This quiche recipe requires:

  1. Pie Crust – Don’t skimp on flavor and texture– make homemade pie crust. My favorite pie crust recipe is straightforward and you can make it ahead of time and freeze. One of my best baking tips is to always have pie dough in the freezer!
  2. Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.
  3. Eggs – Use 4 eggs per 1 cup of milk. Some quiche recipes throw in an extra egg yolk or two, but I don’t find it necessary with the ratio of ingredients in my recipe.
  4. Salt and Pepper – I don’t add salt to the filling if I’m using a salty add-in, such as cheese or ham. However, if you are making a plain quiche I recommend both.


I confess… I’m an artichoke lover! In fact my whole family is, we can’t resist them in any way shape or form!

Give us a pan of stuffed artichokes and we are all smiles, as we sit around the table scraping each leaf working are way down to the “heart”, by the time we are finished we each have a pile of scraped and discarded leaves on our plates! Now that’s some good eating!!
But now that it’s BBQ season we enjoy eating them grilled just as much. I think the hardest thing about cooking artichokes is the prep, to prepare them for the grill you have to cut the top off,discard some outer leaves and trim up the remaining ones.

You’ll want to cut them in quarters, and remove any fuzzy center and pull out all pointy and scratchy leaves. Immediately after cutting immerse them in lemon water until ready to cook.
Place them in a pot of salted water and cook till tender.

Drain well, and gently squeeze out excess water, set aside in a bowl.

A couple of hours before they are ready to be grilled, toss them in some extra virgin olive oil, balsamic vinegar and crushed garlic, salt and pepper.

The lemon aioli is whipped up very quickly with a good store bought mayonnaise, a little crushed garlic, fresh lemon juice, along with the rind, and salt and pepper to taste. Just make sure the consistency is good for dipping. I actually like to grill these in my indoor grill pan, I feel have more control because they are a little fragile, and besides the marinade flavor seems to not burn off. But you absolutely can put them on your grill outside, just make sure your grill is super clean, you don’t want to take on any other flavors.

Chicken Roll-Ups

  • 3 medium skinless, boneless chicken breast halves, halved horizontally (about 1 1/2 pounds total)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • Garlic-herb cheese, see recipe below
  • 1 ounce baby arugula or baby spinach (about 1 cup packed)
  • ¾ cup jarred roasted red sweet peppers, drained well and chopped
  • 1 green onion, finely chopped
  • ½ cup purchased or homemade pesto

Preheat oven to 400 degrees F. Place chicken breast halves between pieces of plastic wrap. Using the flat side of a meat mallet, pound each to 1/4-inch thickness.

Season one side of each chicken breast with salt and pepper. Spread each breast with the herb cheese to the edges. Top with arugula, peppers, and green onion.

Press down on toppings, then roll up tightly, starting from a short end secure with toothpicks. Brush pesto over rolls. Transfer to an oiled 2-quart rectangular baking dish.

Bake, uncovered, 25 to 30 minutes or until chicken is no longer pink in the center (170 degrees F). Let stand 5 minutes. Remove toothpicks and slice crosswise to serve.


Stir 1 clove garlic, minced 1/8 teaspoon dried thyme, crushed and 1/8 teaspoon dried oregano, crushed, into 3 ounces of cream cheese.

Stuffed Mushrooms

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.

Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet cook for 2 minutes over medium low heat.

Pour in wine to deglaze pan, allow liquid to evaporate.

Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.

Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving the stuffed mushrooms taste better when not piping hot.

Our Food Philosophy

We have been dedicated to fresh and healthy food for decades. It is inherent in the way we cook. Our recipes are based on traditional Italian dishes and inspired by the bounty of produce California offers. Our approach to food follows the classic Mediterranean diet &ndash simple, high quality ingredients prepared with care. Nothing in our kitchen is mass produced, we are cooking your menu from scratch each day! You will taste this. We can accommodate gluten free, vegan, vegetarian and dairy free diets.

These are a sampling of our offerings. Please contact us for our full menus and pricing, or to receive a custom proposal for your meal or special event. We will work within your budget and offer personalized menus to achieve your goals.

To order please send us an email or call us.

For last minute orders, call or use the link below. Please note that orders via EZcater come in disposable pans, for full service catering please contact us directly.

Most can be passed or stationary. Please contact us for a custom quote.

Choice of Three-Cheese, Porcini Mushroom, Pomodorini, Pea & Mint or Pumpkin with Brown Butter & Sage, Fresh Tomato & Basil or Pesto Sauce. Seasonal Fillings Available. Ask about a vegan option.

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Hors d’oeuvresHors d’oeuvres - Catering by Karen .

Read the Text Version

Hors d’oeuvres CHEESE Standing Cheese Recipes Decorated Brie Wheel Baked Brie with Strawberries Porcini Fondue with Sausage and Bread Dippers Vermont Cheddar Cheese with Dried Fruit and NutsGourmet Cheese Display with Grape Clusters and Crackers Butlered Cheese RecipesCrepes with Asparagus Phyllo cups with Goat Cheese, Pine NutsBelgian Endive with Herb Cheese and Sun-dried TomatoesBelgian Endive with Walnut Salad Goat Cheese Crisps with Mushroom RagoutGouda Crepe Beggars’ Purses Date and Nut Cream Cheese SandwichesParmesan Puff Pastry Straws Walnut, Arugula and Gorgonzola CrostiniArtichoke Cheese Squares Brie and Papaya QuesadillasFontina Risotto Balls Tomato and Mozzarella BruschettaRoquefort Grapes Mushrooms with Walnuts and St. AndrePesto Palmiers VEGETABLE Standing Vegetable Recipes Crudités with Dipping SaucesDipping Sauces: Hummus, Classic Spinach, Onion, Lemon-Anchovy, Cottage Cheese and Dill, Ranch, Basil, Broccoli, Taco Ranch Dip Roasted Vegetable Terrine Crostini Artichoke Parmesan Dip with Melba Rounds Mexican Artichoke Dip with Tortilla Chips Guacamole and Salsa with Tortilla Chips Bruschetta Bar Butlered Vegetable RecipesMarinated Olives Spinach and Artichoke SquaresZucchini and Parmesan Madeleines Spinach Balls, Mustard SauceCrostini with Olive Tapenade Spinach- stuffed MushroomsRadish Canapés Artichoke and Brie CrostiniCelery Root Pancakes with Avocado Cream Tomato and Basil BruschettaMiniature Vegetarian Quiche Puff Pastry PissaladiereWild Mushroom and Fontina Cheese Pizza Phyllo with Wild MushroomsMiniature Wild Mushroom Tarts Phyllo with Artichoke ParmesanSun-dried Tomato Tapenade on Polenta Crostini Quesadillas w/ Olive Tapenade and Roasted TomatoVegetable Sushi served w/Wasabi & Pickled Ginger107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Hors d’oeuvres (continued) BEEF, PORK, LAMB, VEAL AND HAM BeefFilet Mignon Morsels with Sherry Mustard Sauce Danish-rolled Flank Steak, horseradish sauce andBeef Tenderloin on small rolls French breadTaco Salad Appetizer with Beef Chili CroustadesTortilla Chips Meatballs: Italian in Marinara Sauce, Danish (veal and beef) with Creamy Dill Sauce, Burgundy Beef Balls (wrapped in bacon) with Mustard Sauce, Lemon-Dill Veal Balls,Moroccan-style meatballs (lamb) and Asian Meatballs in snow pea picks (pork and sausage) Lamb Baby Lamb ChopsLamb and Couscous Dolmades with Minted Yogurt Sauce Ham/Prosciutto/PorkGlazed Ham Slices on Cheddar Biscuits Palmiers with Prosciutto, Honey MustardMini Reubens and ParmesanAsparagus and Prosciutto Bundles (goat cheese Grape Leaves stuffed with Prosciutto, Dried Fruitand basil) and Herbed RiceFranks in Pastry Prosciutto wrapped bread sticks with melonPork Tenderloin Sandwiches and figsProsciutto Roulades (melon and stilton cheese) Figs in a Blanket (pork wrapped figs bathed in richBrochettes of Melon, Prosciutto & Mozzarella balsamic glaze)Mushroom Nachos (chorizo sausage) SausageRicotta and Sausage Quiche Sausage Rolls (puff pastry)Apple and Sausage stuffed Mushrooms Polenta Crostini with Sausage Topping CHICKEN AND TURKEYChicken Quesadillas with Papaya Endive w/ chicken, wild rice & pecan saladChicken Dijon Morsels Smoked Turkey on Lemon Parsley BiscuitsCajun Chicken Morsels Tangy Turkey MeatballsCurried Chicken and Almond Pinwheel Herbed Cherry Chicken Salad TeaOriental Chicken Croustades SandwichesChicken Satay with Spicy Peanut Sauce Duck Cassoulet CroustadesDuck & Mustard Green Wonton w/Vietnamese Style Sauce FRESH FRUIT Fresh cut Fruit DisplayFruit Sauces: (optional) Kahlua-Chocolate, Raspberry, Tequila Dip, Strawberry Yogurt, Marshmallow Cream Minted Melon Balls Melon wrapped with Prosciutto Melon wrapped with Smoked Salmon107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Hors d’oeuvres (continued) SEAFOOD/FISH Crab Crab Madeleines Belgian Endive with Crab Salad Phyllo with Crab and Brie Chou Puffs with Crab-Avocado Filling Crab Quesadillas, Salsa Warm Crab and Artichoke Dip Crab-stuffed Mushrooms Clams DiMaggio with Crabmeat Miniature Crab Quiche Crab, Mango and Mint Nori RollsCrabmeat Mousse, Crackers Crab Fritters with Spicy Lime Sauce ShrimpShrimp Cocktail with Cocktail Sauce Shrimp and Scallop Skewers in Bouillabaisse Sauce Shrimp with Guacamole Shrimp Madeleines Shrimp wrapped with Snow Peas Shrimp Pancakes w/cilantro and green pepper sauce Shrimp Newberg Croustades Prosciutto wrapped Shrimp ScallopsScallops wrapped with Bacon Smoked Bay Scallops Salmon Endive Boats with Smoked Salmon Mousse Smoked Salmon and Cucumber Canapés Sole and Salmon Roulades, Herb Sauce Smoked Salmon Roulades on Toast Smoked Salmon and Cream Cheese on Polenta Smoked Salmon Tea Sandwich New Potatoes with Caviar and Crème Fraiche New Potatoes stuffed with Smoked Salmon and Horseradish Smoked Salmon Bruschetta with Tomato-Avocado SalsaDecorated Poached Salmon, Cucumber Dill Sauce or Pink Peppercorn Tarter Sauce, or accompanied with roasted beet and cucumber salads Trout/Tuna Smoked Trout Canapés Tuna Salad Tea SandwichesSpicy Tuna Sushi served w/Wasabi and Pickled Ginger CalamariCalamari Salad in Croustade Shells Lobster Lobster Crepe Beggar’s Purses Tomatoes with Lobster Salad107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Vegetarian Entrees Butternut Squash Lasagna with Rosemary and Garlic Vegetarian Strudel Pasta Primavera Vegetable Lasagna Feta-stuffed Roasted Eggplant and Roasted Bell Peppers with Arugula Roasted Vegetable Napoleon Saffron Linguine with Spicy Vegetables Green Chili Quiche with Corn-Sage Crust Vegetarian Chili Vegetable Curry with Basmati Rice Wild Mushroom Ravioli, Pepper Cream Sauce Polenta Lasagna with Escarole And Three Cheeses (cream, parmesan and jack cheeses) Curry Vegetables in Curry Crepes Vegetable Wellington Vegetable Kebabs with Thyme Butter Basting Sauce Over Herbed Steamed Rice Fresh Tomato Tart Vegetable Jambalaya Eggplant Parmesan Pasta Roll107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Sample Dinner MenusRoast Tenderloin of Beef, Port and Butter Sauce Roasted Salmon, Pink Peppercorn Tarter Sauce Lobster Ravioli, Spicy Tomato Sauce Wild Mushroom Ravioli, Pepper Cream Sauce Roasted Vegetables Oven Roasted VegetablesRoast Tenderloin of Beef, Béarnaise Sauce Chilean Sea Bass, Mango Salsa Twice Baked Potatoes Crispy Garlic Risotto Cakes Green Beans SautéVegetables Glazed with Balsamic VinegarRoast Tenderloin of Beef, Red Wine Sauce with Grilled Shrimp Kebabs Wild Mushrooms Basmati Rice with Almonds Sweet Potato Puree Steamed Fresh Snow Peas Steamed Fresh Asparagus Flounder with Jumbo Lump Crabmeat Garlic Smashed Potatoes Grilled Marinated London Broil Dilled Julienne Carrots Potatoes Boursin Haricot Verts Grilled, Marinated Leg of Lamb Spicy Vegetable Couscous Smoked Beef Brisket, Texas Barbecue Sauce Julienne Vegetables Sweet Potato Flan Roast Rack of Lamb Melange of Green Vegetables Potatoes Dauphinoise with Wild Mushrooms Baked Salmon, Creole Mustard Sauce Julienne Vegetables Potato, Tomato and Onion Gratin Steamed Fresh Asparagus Roast Rack of Lamb, Mint Sauce Stilton Potato Gratin Baked Salmon with Asian Style Sauce Buttered Baby Carrots Autumn Potatoes Haricot Verts Jumbo Lump Crab Cakes, Tarter Sauce Angel Hair Pasta with Pesto Grouper w/ Tomato and Basil Steamed Fresh Vegetables Yukon Gold Smashed Potatoes Haricot Verts107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Pork Tenderloin and Spinach Roulade Chicken Breast in Tarragon Cream Sauce Scalloped Potato, Butternut Squash and Leeks Wild Rice w/ Dried Cranberries, Green Onions and Pecans Green Bean Sauté Steamed Fresh AsparagusRoast Tenderloin of Pork, Mustard Cream Sauce Chicken Francaise Autumn Potatoes Pistachio Pomegranate Pilaf Steamed Fresh Vegetables Steamed Fresh Baby Carrots Potato Gnocchi with Creamy Tomato and Roast Tenderloin of Pork, Ivory Onion Cream Porcini Sauce Mashed Potatoes with Celery Root and Blue Cornish Game Hens with Garlic and Rosemary Cheese Vegetables Glazed with Balsamic Vinegar Haricot Verts Grilled Marinated Chicken Breast Chicken Breast in Puff Pastry, White Wine Basmati Rice Cream Sauce Vegetable Rice Grilled Vegetables with Thyme-Butter Basting Sauce Steamed Fresh Asparagus Chicken Piccata Chicken Dijon Eggplant Parmesan Nutted Wild Rice Steamed Fresh Baby Vegetables Broccoli Rabe Chicken Marsala Chicken Satay w/ Peanut Sauce Butternut Squash Risotto Pad Thai Broccolini Baby Bok ChoyRoasted Salmon over Tilapia PiccataFrench Lentil Ragout Butternut Squash Ravioli w/ Sage Cream Sauce Haricot Verts Julienne VegetablesAll of our entrees are accompanied by a Baby Green Salad with your choice of Blush, French or BalsamicVinaigrette, and an assortment of French and Italian breads and rolls.For an additional cost you may substitute one of the following for the Baby Green Salad: Garden Salad Baby Spinach Salad Caesar Salad Roasted Pear Salad w/ Gorgonzola Cheese and Toasted Walnuts Bruschetta w/ White Beans, Olives and Tomatoes Feta Stuffed, Roasted Eggplant w/ Arugula Tomato and Fresh Mozzarella Salad Roasted Beet and Goat Cheese SaladMixed Green Salad with Oranges, Dried Cranberries and Toasted Pecans Heirloom Tomato Salad Baby Green Salad with Goat Cheese Stuffed Figs Wrapped in Bacon Mixed Baby Greens with Bacon Wrapped Figs Mediterranean Salad Antipasto Salad107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

PastaAll of our pasta dishes can be chosen for an appetizer, side dish, entrée, or choose several to create a customized pasta bar.Pasta Type Sauces RisottoPenne Primavera SeafoodTortellini Tomato-Porcini Cream Spring VegetablePotato Gnocchi Gorgonzola Cream Risotto Porcini CasseroleFettuccini Red Clam Wild Mushroom & Sundried TomatoLinguine White Wine Clam Torta Di RisoAngel Hair Bouillabaise Roasted Garlic and Wild MushroomRigatoni Wild Mushroom Butternut SquashFusilli (thin, spindly) Tomato Vodka Crispy Garlic Risotto CakesConchiglie (conch shell) Sauce RaphaelFarfalle (bowtie) Salmon and Cream SauceLasagna Lobster, Tomato and TarragonCanneloni (filled pasta tubes) PestoGemelli (short, dried pasta shapes) BologneseCavatappi Pepper CreamOrecchiette TomatoWild Mushroom Ravioli MarinaraButternut Squash RavioliLobster RavioliCheese RavioliSpinach RavioliSpecialty Pasta DishesPasta Rolls Stuffed with Ricotta , Spinach and Prosciutto served with a Sun-dried Tomato VinaigretteRoasted Butternut Squash, Rosemary and Garlic LasagnaOrecchiette with Spicy Sausage and Broccoli RabeOrzo Pilaf with Mushrooms, Leeks and Sun-dried TomatoesPolenta Lasagna with Escarole and Three CheesesButternut Squash Ravioli with Sage Cream SauceCavatelli with Beets and Swiss ChardPenne with Roasted Vegetables, Tomatoes and BasilPappardelle with Grilled Chicken and Mushrooms in a Light BrothPenne with Sun-dried Tomatoes, Mushrooms and Artichoke HeartsGnocchi with Chicken, Sun-dried Tomatoes, Gorgonzola and Pine NutsSaffron Linguine with Spicy Shrimp and VegetablesSpinach and Egg Fettucini with Shrimp Scampi AlfredoBasil Scallop LinguineItalian Sausage and PenneBaked ZitiPad ThaiNoodle KugelGreen OrzoCold Sesame NoodlesPasta with Shrimp and Basil Vinaigrette107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Brown Sugar Chocolate Chip Cookies Desserts Lemon Bars with Raspberries Chocolate Pecan Pie Bars Cookies Sacher Bites Orange Bizcochitos Mexican Tea CakesMarbled Pumpkin-Cream Cheese Bars Linzer Hearts Raspberry-Coconut Squares Cappuccino Brownies Lemon Almond Madeleines Pecan Tassies Raspberry Cheesecake Beggar’s Purses Pistachio Cookies Pecan Diamonds Chocolate dipped Macaroons CheesecakesCreamy White Chocolate and Cherry Cheesecake Chocolate Cheesecake w/RaspberriesKey Lime Cheesecake Margarita Cheesecake(mini and regular size) Chocolate Espresso CheesecakePlain Cheesecake with Fresh Fruit Cappuccino Cheesecake Pie with Pecan saucePeanut Butter and Chocolate Cheesecake Lemon Cheesecake with Hazelnut CrustPumpkin Cheesecake Italian Ricotta Cheesecake CakesChocolate Pistachio Cake Chocolate Hazelnut CakeMexican Chocolate Cake with Roasted Strawberry Shortcake (Lemon-Poppy Seed)Banana Sauce Red Velvet CakeRaspberry Angel food Cake with Raspberry Fresh Pineapple Upside-Down CakeAmaretto Sauce Tarts/PiesFresh Fruit Tart (miniature and regular size) French Apple TartPear Almond Tart Fruit CobblersStrawberry Chocolate Tart Fruit CrispsBlueberry Lemon TartBlack and White Chocolate Macaroon Tart Pies: Apple, Cherry, Rhubarb-Strawberry,with Raspberry sauce Apple Custard, PeachRaspberry Chocolate Tart with Pecan Crust107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Desserts (continued) Special DessertsKey Lime Mascarpone Cannoli w/ Mango Sauce Lemon Cream and Raspberry Phyllo NapoleonsWhite Chocolate Mousse with Frangelico Passion Fruit Mousse with Raspberry SwirlCreme Caramel/ Pumpkin Flan Chocolate Amaretto MousseEnglish Trifle Melon Slices with Blueberry Vodka SauceRaspberry and Hazelnut Roll Chilled Lemon SouffléPumpkin Cake Roll White Chocolate Lasagna with Peanut Ice CreamPoached Pears and Hot Fudge SauceTiramisu Chocolate Soufflé-filled CrepesFrozen Lemon Torte Lemon Curd Mousse with Toasted Coconut andMiniature Cream Puffs or Eclairs Fresh BlueberriesKahlua Dipped Strawberries Chocolate Profiteroles with Coffee Ice Cream andCoconut Crème Brulee Bittersweet Chocolate Sauce107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571

Brunch Egg or Main Dish Baked Omelet Roasted Vegetable Frittata Basil Breakfast Strata with Prosciutto, Chicken or Plain Fabulous French Toast with Warm Berry Compote Crepes with Seafood, Vegetable or Chicken FillingQuiche: Lorraine, Crab, Vegetarian, Wild Mushroom, Green Chili and moreFresh cut Fruit and Berries Fruit and Pastries Biscotti Muffins Fresh Fruit Kebab Champagne Oranges Danishes Sticky Buns Minted Melon Balls Breakfast Parfait with Granola Buttermilk Biscuits FishPoached Salmon with Cucumber Dill, Pink Peppercorn or Creole Mustard Sauces with Roasted Beet Salad and Cucumber Salad Seafood Paella Salad with Tomato-Garlic Mayonnaise Sole and Salmon Roulades with Herb Sauce Smoked Salmon Roulades Smoked Salmon and Melon Smoked Salmon, Cream Cheese, Tomato, Onion on a Bagel Smoked Salmon and Cucumber Canapés New Potatoes with Smoked Salmon Shrimp Pancakes with Cilantro and Green Pepper Sauce MeatRoast Tenderloin of Beef, Horseradish Sauce Glazed Ham Smoked Turkey Bacon Sausage Links Potato, Pasta or VegetableHome Fried Potatoes Marinated, Roasted or Steamed VegetablesBaby Green Salad Potato SaladPotatoes Pancakes Fresh Garden Tortellini SaladCaesar Salad Tomato Halves with SpinachPotatoes Boursin Grilled Chicken and Penne PastaSpinach Salad Vegetable StrudelPotatoes Lyonnaise Pasta Roll, Sun-dried Tomato Vinaigrette BeveragesReg/Decaf Coffee/Tea Service Orange, Cranberry, Tomato Juices107 S. MAIN STREET, COOPERSBURG, PA 18036 ● (610) 770-1300 ● FAX (610) 282-2571