Entrée | Chef Sam's Saucy Suppers

Oven Roasted Garlic Stuffed Beef Tenderloin

This is the tenderest cut of beef already so it is a fairly quick roast. Several small incisions are made around the outside of the roast and slivers of garlic are inserted into the slits. The roast is then lightly seasoned with salt and pepper and a little olive oil, pan seared to form a nice brown crust, then roasted to desired temperature. This is topped with either a simple red wine sauce reduction or an Au Poivre sauce (peppered bourbon and beef stock reduction)

New York Strip with Shallot, Bacon, Port Sauce

Roasted Shallots, crispy bacon, beef broth and Port all form the base of this flavorful sauce. The broth and port are reduced to bring out their full flavor; the bacon drippings are used to sear the tenderloin before it gets roasted; and the leftover drippings, bacon bits and port sauce

Thick Cut Pork Chops in Mustard Bourbon Sauce

Bone in thick cut chops lightly seasoned with salt and pepper and pan seared in butter to medium then topped with a creamy sauce of bourbon and chicken broth reduced to bring out the flavor and thickened with a grainy mustard and heavy cream.

Top Sirloin with Espresso-Bourbon Sauce

Simple broiled top sirloin sliced thin and topped with a flavorful sauce of bourbon, and soy sauce, with maple for a hint of sweetness and espresso powder for a little extra kick!

Roast Pork Loin with Apples

Center cut pork loin is pan seared to give it a nice crust on the outside then roasted with a hearty mixture of herbs and vegetables along with slices of apples, some apple cider vinegar and apple cider

Pork Tenderloin Medallions in Mushroom Gravy

Pork tenderloin cut into medallions and pan seared then simmered in a flavorful mushroom gravy

Chicken Medallion in Creamy White Wine and Sundried Tomatoes

Boneless skinless chicken breast medallions are pan seared then simmered in a creamy white wine and boursin cheese sauce flavored with sundried tomatoes

Chicken Roulades

Boneless Skinless chicken breasts seasoned and rolled with thick slices of bacon briefly pan fried then baked and topped with a creamy white wine and garlic sauce

Brown Ale Chicken

Boneless Skinless Chicken breasts with mixed fresh mushrooms in a savory dark brown ale sauce

Crispy Baked Cod

Fresh True Cod topped with a Panko breadcrumb mixture seasoned with parsley, lemon and fresh chopped garlic baked until golden brown on top. Crispy on the top and moist and tender on the bottom

Glazed Salmon

Fresh Salmon filets topped with a either a golden maple syrup glaze, an apple cider glaze, or a Dijon Marmalade glaze and baked

Garlic Alfredo Tilapia

Fresh Baked tilapia lightly covered in a fresh made Garllic Alfredo Sauce

Baked Salmon

Fresh Salmon fillet baked and topped with your choice: Mango Salsa, artichoke salsa, Basil Cream Sauce

Sauteed Vegetable Medley

Yellow squash, zucchini and red bell peppers are sliced up then lightly sautéed in olive oil and seasoned with salt and pepper. Giving the vegetables a little browning for flavor but keeping their individual flavors intact by not over seasoning.

Blanched Asparagus Sautee

Asparagus blanched quickly then dropped into an ice bath then sautéed with shallots, garlic, salt and pepper

Nutty Broccoli

Broccoli is steamed then tossed with a mixture of garlic, butter, soy sauce, brown sugar, white vinegar to balance out the sweetness and cashews to give a nice crunch

Oven Roasted Brussel Sprouts

Brussel sprouts are blanched briefly then tossed with lemon juice, olive oil, salt, pepper and garlic and oven roasted just until tender

Rosemary Roasted Red Potatoes

Baby red potatoes thick cut and seasoned with fresh rosemary, olive oil, salt and pepper then roasted until slightly browned and lightly crisp on the outside

Roasted Fingerling Potatoes

Similar to Rosemary Red potatoes but garlic and fresh thyme join in the flavors. Less of a crispness to the potatoes but more of a moist creamy texture.

Creamy Country Mashed potatoes

Skin on russet potatoes mashed with cream and seasoned cream cheese. Keeping the skin on gives a heartier earthy flavor and maintains the nutrients the potato has to offer. (note, this can also be done as a creamy potato using Yukon gold potatoes that have been peeled)

Sweet Potato Souffle

Sweet potatoes whipped with eggs, butter, sugar and vanilla then baked to puffy perfection! Can either be topped with marshmallows and/or pecans or served as is

Wild Mushroom Red Wine Risotto

Arborio rice simmered in chicken stock and red wine until creamy then tossed with a mixture of wild mushrooms sautéed with shallots and finished with fresh grated parmesan

Brown Rice with Tomatoes and Basil

Cooked brown rice is tossed with fresh basil and tomatoes in rice wine vinegar. The most refreshing rice dish around!

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