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Main Menu - Entrees
Poultry Couscous Stuffed Chicken Breast – with feta, sundried tomatoes, and olives in a lemon butter sauce Tuscan Roasted Chicken – pan roasted chicken with rosemary & herbs with a red wine & herb reduction French Chicken Breast – stuffed with smoked mozzarella, spinach, and herbs in a white wine rosemary sauce †Grilled Duck Breast – with cranberries & almonds in a sherry cream sauce Chicken Marsala – sautéed chicken scallopine in a mushroom sauce Chicken Piccata – sautéed chicken scallopine in a white wine & lemon sauce ‡Asian Barbequed Chicken Breast – served on a bed of grilled baby bok choy with a creamy soy ginger sauce Chicken Milanese – breaded chicken cutlet topped with chopped tomatoes and mozzarella Chicken alla Griglia – grilled chicken breast with broccoli rabe & chopped tomatoes topped with melted mozzarella Chicken Chasseur – sliced chicken breast sautéed with tomatoes and mushrooms in a light brown sauce ‡Citrus Marinated Chicken Breast – on a bed of baby bok choy, garnished with citrus fruits Chicken Scallopine – with green peppercorn sauce Chicken Cordon Bleu – with wild mushroom sauce Lemon & Oregano Chicken Thighs – roasted, boneless chicken thighs with lemon & oregano ‡Honey-Lime Chicken Salad – grilled chicken pieces with cherry tomatoes and avocadoes in cilantro dressing; presented in a bowl over Boston lettuce |
Beef & Veal †Roasted Filet Mignon – with wild mushroom or Béarnaise sauce Grilled London Broil – with mushrooms Bordelaise Asian Marinated Grilled Skirt Steak †Beef Wellington – filet mignon rubbed with pâté and wrapped in puff pastry, served with sauce de château †‡Beef Tenderloin – with a garlic and Dijon rub, served with a horseradish cream sauce Beef Mignonettes au Poivre – in a brandy cream sauce Veal Piccata – in a white wine & lemon sauce Veal Cutlet Milanese – breaded veal cutlet topped with chopped tomatoes and mozzarella Peppercorn Crusted Black Angus Eye Round – with a wild mushroom sauce Veal Saltimbocca – veal scallopine topped with prosciutto, spinach, and cheese in a white wine & lemon sauce |
Lamb & Pork †Roast Rack of Lamb – Dijon and herb crusted with sauce de château Roasted Boneless Leg of Lamb – with a port wine demi glaze Stuffed Leg of Lamb – with spinach and feta in a sherry cream sauce *Apple Stuffed Pork Loin– with sausage & herbs, apples, and goat cheese; served with apple brandy sauce Spiral Sliced Ham – with apricot chutney and a brown sugar glaze Peppercorn Crusted Pork Tenderloin – with a green peppercorn sauce Braised Baby Back Ribs – with thousand-spice Chinese barbeque sauce Rosemary-Citrus Marinated Pork Tenderloins – sliced tableside Mustard & Horseradish Crusted Pork Tenderloins – sliced tableside Pork Cutlet Milanese – breaded pork cutlet with broccoli, tomatoes, Gorgonzola cheese, red onions, and balsamic vinaigrette |
Seafood Baked Sole – with a tomato, caper & olive sauce Stuffed Sole Florentine – baked fillet of sole stuffed with spinach and cheese in a tomato dill sauce †Grilled Chilean Sea Bass – with soy ginger broth †Grilled Halibut or Chilean Sea Bass – with chimichurri sauce Potato Crusted Salmon – with lemon dill sauce †Grilled Tuna or Swordfish Steak – with a fresh tomato, cucumber, and cilantro salsa Pecan Crusted Halibut – with fresh horseradish dill sauce Jumbo Shrimp Stuffed with Crab – with lobster bisque sauce Grilled Salmon Fillet – marinated in extra virgin olive oil & lemon Tortilla Crusted Tilapia – with cilantro lime sauce Roasted Salmon Fillet – with mustard, tarragon, & chive sauce Herb Coated Tilapia – with fresh lime wedges Grilled Salmon Fillet – with grilled fennel in a fresh dill sauce †Broiled Brazilian Lobster Tail – with herb butter ‡Poached Lobster Tail Platter – with an assortment of dipping sauces Mediterranean Salmon – with sliced tomatoes & grilled onion in a lemon dill sauce Seafood Newburg in a Pastry Shell – with shrimp, scallops, and crabmeat Traditional Shrimp Scampi – with white wine, lemon, and garlic. We suggest white & wild rice as an accompaniment. Shrimp in a Ginger Butter Sauce – We suggest Basmati rice as an accompaniment. |
¤ Item is raw.
* Item is cooked to order.
† Item not included in base packages. Priced to market.
‡ Item is a cold presentation.
Consuming raw or undercooked meat, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness,
especially if you have certain medical conditions.
* Item is cooked to order.
† Item not included in base packages. Priced to market.
‡ Item is a cold presentation.
Consuming raw or undercooked meat, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness,
especially if you have certain medical conditions.
The Culinary Studio
136 Wall St., Huntington, NY 11743
Tel: 631.385.8500 | Fax: 631.385.8502
Serving Long Island
136 Wall St., Huntington, NY 11743
Tel: 631.385.8500 | Fax: 631.385.8502
Serving Long Island