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The Shadow Chef
Chicken breast stuffed with apple sauteed with shallots and white wine. Served rolled and sliced.
Baby salad greens topped with a medley of the season's fresh veggies and fresh mango.
Baby salad greens topped with a medley of the season's fresh veggies. Served with ranch salad dressing
Serves 10.
Serves 10.
Serves 10.
Serves 10.
Serves 10.
Savory whole wheat crust stuffed with shredded mixed vegetable filling.
Kidney beans and rice.
Chicken breast stuffed with mushrooms sauteed with shallots and white wine. Served rolled and sliced.
New potato wedges grilled in olive oil and rosemary.
Real potatoes creamed with fresh herbs served with scratch made gravy.
Cubes of potatoes and mixed vegetables tossed with a tangy cream sauce. This dish is best served cold. Standard tray size contains 20 servings.
Fresh spinach rolled into a light batter and fried.
Rice and pigeon peas (also known as Gandules) seasoned with a variety of fresh spices.
Curried chickpeas.
Tender beef meatballs simmered in a rich and chunky pineapple and tomato sauce. Enjoy as an appetizer, as a main course over rice or pasta, or in a sandwich. Tray size: approximately 75 pieces.
Fresh (never frozen!) green beans tossed in a blend of fresh seasonings and then topped with a delicious Chinese sauce.
Menu for The Shadow Chef provided by Allmenus.com
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