|
Welcome to The G Connection, Home of Florencia’s Kitchen |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
*
|
Full 2008 Menu platters * appetizers * soups * sandwiches * side salad * main course salad * side dishes * poultry * seafood * beef * pork * veal & lamb * vegetarian * traditional sunday dinner * dessert In Florencia’s Kitchen the ingredients are the freshest, the flavors incomparable, and the passion undeniable.Allow us to provide healthy and mouth-watering meals for you and your family. Many of the items can be prepared with dietary restrictions in mind (low-fat, low-sodium, dairy-free…etc.) just be sure to tell us when selecting your menu. In addition to full meals, sauces may be ordered to top any of your favorite creations. The food can be frozen or ready-to-heat, it all depends on your preference. **Please notify us of any food allergies when selecting menu items**In Addition: Ask About Items That Can Be Prepared For Your Grill: Chicken, lamb chops, pork chops, or steak, grill ready, frozen in the marinade of your choice. Just defrost and go! Your choice of marinades include, but are not limited to: BBQ, teriyaki, lemon/rosemary (terrific for lamb), or Southwest spices.
Platter Selection
Appetizers (full selection available upon request)
Soup Creamy, Chicken Enchilada: Yes, a soup-created just for this menu. All the authentic flavors and textures are there to mimic this most popular Mexican dish. Crush a few tortilla chips on top! Barley: A meal in a bowl-healthful, comforting and full flavored. Let me know if you want this prepared as a vegetarian soup, or with beef, chicken or lamb. Santa Fe Chicken with Black Beans and Smoked Chilies: Rich chicken broth is the background; with carrots, chilies, and red and yellow peppers-served with corn bread. Chicken Noodle: Homemade chicken stock, generous pieces of chicken, carrots, and celery. Pure comfort food! Minestrone: A classic dish with Italian seasoning, veggies, pasta and kidney beans. Mexican Albondigas: Beef broth and Mexican spices, carrots, celery, chilies, and meatballs, of course! Potato and Leek Chowder: This elegant yet simple soup gets its creamy texture from a puree of vegetables. Cuban Black Bean with Smoked Ham: Thick, rich and warming, very flavorful-seasoned with cumin, bay leaves and oregano. Chinese Hot and Sour: My hearty interpretation includes chicken, shrimp and pork. Lobster or Shrimp Bisque: The flavors of the treasures of the sea are captured in this creamy delectable soup. New England Clam Chowda’: A classic soup that is perfect any time of the day or year. Lemongrass Fish Stew: An Asian inspired soup combining sweet shrimp, calamari, and white fish flavored by lemongrass, soy sauce and oyster sauce. Subtle and delicate. Tomato Soup: Vine ripened tomatoes combined with stock, herbs & spices. A great partner for those late night grilled cheese sandwiches! Can be prepared to be vegetarian, just ask. Lentil: My mom’s recipe that never ceases to receive rave reviews every time we serve it. What else can I say? Pasta e Fagoli Corn Chowder Vegetarian Split – Pea Soup French Onion Gazpacho
Sandwiches Finger Sandwiches: A selection of chicken salad, tuna salad and egg salad nestled into soft finger rolls. Ask about Seafood Salad or the Deli Finger Sandwiches. Party Sandwiches: Italian Chicken: Chicken with pesto, romaine lettuce, sweet peppers & mozzarella cheese American: Ham, turkey, cheese, lettuce, tomato, onion, mustard & mayonnaise Italian: Ham, capricola, salami, provolone, lettuce, tomato, onion and dressing N.Y.C: Turkey, ham, roast beef, cheese, cloe slaw & lettuce Gourmet Sandwich Board: (may be prepared as roll-up sandwiches) A delicious assortment that may include turkey, lettuce and mayonnaise on baguette; ham & Swiss with Dijonnaise on multi-grain bread; and roast beef, horseradish and roasted red peppers on ciabatta bread. Other selections are spicy Italian; tomato, mozzarella and basil with balsamic vinegar; roasted vegetables with Boursin; classic B.L.T or try B. A. T. (bacon, avocado & tomato)…etc. Stromboli: A touch of sauce & cheese rolled in bread dough then baked to golden brown. Or try it with cold cuts for a heartier sandwich.
add grilled chicken or shrimp to create a main dish salad.
Classic Caesar SaladCaprese Salad (Tomato, Basil & Mozzarella with Olive Oil & Balsamic Vinegar)Spinach Salad: Baby spinach and sliced button mushrooms tossed in a Balsamic Vinaigrette.Winter Spinach Salad: Baby spinach tossed with goat cheese, cranberries and walnuts. Finished with a Balsamic Vinaigrette.Mixed Baby Greens Salad: Baby greens with ripe tomato and cucumbers. With your choice of Vidalia Onion, Italian, Raspberry Vinaigrette, Balsamic Vinaigrette or Lemon-Garlic Vinaigrette.Mediterranean Salad: Crisp Romaine lettuce tossed with goat cheese, olives, pepperonccini and tomato. Finished with a lemon-garlic Vinaigrette.
Pasta Salad: This salad can be prepared with vegetables, light with Italian herbs, or traditionally. Cucumber Salad: A refreshing and crisp salad. English (seedless) cucumbers are thinly sliced and seasoned with a light vinaigrette. Cole Slaw: A BBQ classic can be prepared traditionally or Asian style, what is your pleasure? Potato Salad: Red potatoes can be combined with vegetables and a mayo free dressing, a light dressing or in the traditional All-American style.
Turkey Burger: A great low-fat alternative to a summer classic. Roasted Chicken: Simplicity at its best. Moist roasted chicken served with home-style gravy. Drunken apple chicken: Tart apples, with brandy and a touch of cream. Creole Chicken with Louisiana Red Beans: Your favorite chicken pieces and red beans simmered with classic Cajun veggies and seasoning. Tell me how "hot" you like it! Chicken and Andouille Smoked Sausage Gumbo: Slow simmered, hearty, flavorful, and spicy. Best over white rice. Chicken Mole Verde: Onions, garlic, ground pumpkin seeds, tomatillos, cumin and lime. Ripe avocado added to the sauce makes it smooth and rich in flavor. Chicken Cutlet Parmesan: Boneless chicken breasts lightly breaded with seasoned breadcrumbs, pan-fried in olive oil, topped with parmesan, mozzarella, and broiled until golden. Served with a side of marinara. For a healthier version ask for Roasted Chicken topped with Parmesan, mozzarella. Moroccan Chicken Tagine: Saffron, ginger, and cinnamon, all simmered with preserved lemons and cracked olives. Italian Country Chicken: With Kalamata olives, red peppers, onions and artichoke hearts. Turkey Breast Picatta: Seasoned with capers, lemon juice and white wine. Indian Yogurt Chicken: Tender breast meat with tandoori seasoning and other exotic spices. Forty Cloves of Garlic Chicken: Mellow, roasted garlic and wine flavor the dish. Chicken Divan: Comfort food at its best-broccoli and sautéed leeks with chicken and sherry in a creamy sauce. For a lighter version ask for the light chicken broth based sauce. Oven BBQ Chicken: White meat or dark-slow baked with my very own BBQ sauce. Teriyaki Style, Baked Chicken: Slow baked in a mélange of Asian spices and seasoning. Chicken Cacciatore: White or dark meat, simmered bone-in, with red wine, tomato sauce, and lots of fresh herbs. Chicken Marsala: Tender roasted chicken finished with sautéed onions, Marsala Wine and fresh herbs. Champagne Chicken: A sauce infused with herbs, vegetables and white wine with Portobello mushrooms is the crowning glory of this chicken delicacy. Chicken Enchiladas Suizas: Breast of chicken, smothered in tomatillo/sour cream sauce. Topped with jack and cheddar cheese. Citrus Infused, Roast Cornish Hens: Stuffed with assorted citrus, onion, garlic and herbs. Chicken and Tomatillo Chili: A lighter version of chili with shredded chicken, tomatillo salsa, roasted green chilies, and white beans. Can be made mild to extra spicy! Roast Turkey Breast: I use a special brining method to insure you will enjoy a juicy, tender and flavorful turkey breast. You can have stuffing any time of the year; all you need to do is ask me. Chicken Satay: A Thai menu staple, and very popular with my clients, served with peanut sauce. Chicken Pot Pie: Individual servings if you'd prefer, of tender chicken, lots of veggies, and seasoned sauce, baked under a flaky crust. Creamy Chipotle Chicken Breast: A Rick Bayliss recipe, with delicious flavor and smoky heat. Chicken Paprikash: Here, the chicken is seasoned with lots of caramelized onions, paprika, and sour cream. Shepherd's Pie: A satisfying casserole of ground turkey, carrots, corn, peas, sage and thyme, topped with a golden crust of mashed potatoes. Chicken Tenders: Kids love 'em, breaded and fried with BBQ sauce or marinara for dipping. Moroccan Cornish Game Hens: Rubbed with Berber spices, and served with almond and currant couscous. Traditional Cornish Game Hen: Roasted to juicy perfection and served along side wild rice stuffing. Lemon Chicken: This recipe was made famous by the NY Restaurant Rao’s Italian restaurant, and has been a staple on their menu for years. You will love the simplicity and flavor of this dish.
Stuffed Chicken BreastSun-dried Tomato & Spinach with Pine nuts: Baked with wine. Mexican Kiev: Stuffed with mild chili and jack cheese, topped with relleno sauce. Chicken Prosciutto and Gruyere Roulade: With tomato & sage cream sauce. Cordon Bleu- French: Ham and Swiss cheese, topped with Béarnaise sauce. Goat Cheese, Spinach and Pine nuts: The cheese makes it tangy and creamy. Gouda and Tart Apples: This combination is a taste sensation! Sage & Proscuitto: With Orange-Sage vinaigrette. Seafood Bisque Casserole: Shrimp, crab, scallops, red pepper and mushrooms in a sherry laced cream sauce, topped with breadcrumbs, and baked until golden. Your Choice of: Tilapia, Snapper, Haddock, Cod, Salmon, Sea Bass, Catfish, Flounder, Orange Roughy, Shrimp How would you like it prepared: Chile Lime Butter Veracruz: Baked with tomatoes, onions, garlic, peppers, and green olives. Picatta: Topped with fresh tomato, garlic & capers. Stuffed: Your choice of fish stuffed with spinach and garlic topped with bread or Ritz cracker crumbs baked to perfection. Poached: cooked in court bullion, dill and peppercorns-enjoy with yogurt/dill sauce. Creole Crusted, Oven Fried: Served with corn bread Greek Style with Feta and Tomatoes: Slowly simmered with green peppers and green onions, tomatoes and feta cheese. Served with rice. Creole: A classic Louisiana dish, very flavorful and as spicy as you'd like. Cioppino: Delicious! Your choice of seafood simmered in rich tomato sauce-garlic bread on the side. Tuna Casserole: A throwback to the 50’s. Tuna is mixed with tender peas and topped with a bread crumb or Ritz cracker topping, just like mom used to make… Baked Stuffed Shrimp: A delicious treat of sweet shrimp and savory stuffing drizzled with butter and baked to perfection. Maryland Crab Cakes: a mid-Atlantic classic dish, seasoned to perfection and sautéed. Fresh Salmon Cakes: This is an updated version of the old classic. Served with roasted red pepper sauce. Cod Cakes: A New England tradition is served with a home made tartar sauce ready to serve up for any occasion.
Beef Hamburgers: The highest quality ground sirloin with a few secret ingredients. Ready for your grill! Beef Stroganoff: A creamy mixture beef and mushrooms served with egg noodles. Beef Pot Pie: Individual servings if you'd like of tender beef, lots of veggies, and seasoned sauce, baked under a flaky crust. Tamale Pie: A Tex-Mex favorite! Cornbread layer, well-seasoned ground beef or turkey, topped with cheddar and jack. Swedish Meatballs: Scandinavian staple, served with egg noodles. Hungarian Beef Goulash: From my Grandfather's country-seasoned with paprika and caraway seeds, full flavored and rich. Beef Tenderloin: The most mouth-watering cut of beef that can be 1. wrapped in bacon with a Béarnaise Sauce 2. pan seared with a Porcini Mushroom Sauce 3. pan seared with a Merlot Reduction Beef Bourguignon: One of my & my client’s favorites! Red wine, mushroom, bacon, and herbs flavor this slowly simmered stew. All American Sloppy Joe: Kid friendly, beefy and tangy. Served on a bun. Yankee Pot Roast: Another classic must have! Served with carrots and mashed potatoes. Homemade Meatballs and Marinara: I've taken the best parts of several recipes for meatballs and marinara and combined them to make these tender meatballs simmered in a home made marinara sauce. Enjoy with spaghetti and a side of garlic bread. Moussaka: A Greek classic-layers of roasted eggplant, sautéed beef, tomatoes and spices topped with a béchamel sauce and Parmesan cheese, baked until golden and bubbly. Hearty Winter Chili: A robust stew of ground beef, Italian sausage, kidney beans, plum tomatoes, black olives, red wine, secret blend of herbs and spices. Not your average chili. Mediterranean Beef Stew: Oregano, basil, garlic and Kalamata olives lend a new twist to the standard beef stew. Herbed Roast Beef Au Jus: A delicacy that can stand on its own. A flavorful cut of meat seasoned and roasted to your liking accompanied by its natural juices. Salisbury Steak: With onion gravy. Comfort food at it's best with mashed potatoes. Meatloaf (any selection may be prepared with ground turkey on request)Traditional Style: pure American fare, with gravy if you'd like. Marinara: with basil, sun-dried tomato and pine nuts with a side of pasta and marinara sauce. Old Fashioned with Apple: braised in apple cider and a hint of cinnamon. Bacon, Mushroom and Swiss: Rich and sinfully delicious! Cajun: Mild, Med, or Cranked Up. Truly delicious at any spice level! Pork Baby Back Ribs: Easy for you to heat in the oven or microwave, but best on the grill. Carnitas: Lean, yet tender chunks of well-seasoned pork. Maple Praline Ham Steak: A Southern delight. As delicious as it sounds, served with pineapple whipped-sweet potatoes. Pulled Pork: This tender shredded pork is smothered in BBQ sauce best served along side corn bread. Pan Seared Pork Tenderloin Medallions or Roast Pork Tenderloin: Can be prepared 1. With mahogany glaze-the ultimate Asian sauce with fried rice on the side. 2. With Rosemary and Garlic. 3. With a Raspberry and Balsamic Reduction accompanied by homemade apple sauce. 4. With a Cranberry & Orange Glaze 5. Spicy, Ginger-lime 6. With a Chipotle & Honey Glaze. Smoky hot and a little sweet-a great combo. 7. With a Jamaican Jerk Seasoning that is a little hot, very flavorful, authentic Caribbean fare with refreshing mango sauce. 8. With a Cajun Crust best accompanied by dirty rice. 9. With a Gorgonzola & Sage Sauce. Slow simmered and very flavorful this sauce is made rich by a touch of cream. 10. With a Balsamic & Merlot reduction. Simmered with thyme, bay leaf, shallots and garlic. This dish is a perfect pairing with garlic mashed potatoes. 11. Baked with apples and a dash of cinnamon. German Pork and Sauerkraut with Apples: A hearty, flavorful and lean recipe! Cuban Citrus Pork: Marinated in a mélange of fruit juices, fresh ground cumin and oregano, slow roasted and served with black beans. Sausage & Peppers: Who needs to be at the ball park to enjoy this classic stadium fare? French Pork Stew: A hearty entree with pearl onions, baby carrots and fresh mushrooms.
Veal with Peppers and Onions: Italian style, simmered in tomato sauce, served with a side of pasta. Veal Stew Milano-with rosemary and a hint of orange zest. Very satisfying with mashed potatoes. Picatta: Tender slices of veal, simmered with white wine, lemon juice and capers. Delicious with orzo. Marsala: Cooked with Marsala wine, onions and mushrooms. Parmesan: Breaded cutlets, sautéed in olive oil, topped with mozzarella, and then baked. Great with a side of marinara sauce and garlic bread. LambIrish Stew: Traditional Irish stew of lamb, leeks, and carrots, simmered in beef stock, with fresh herbs. Lamb Shanks: Oven braised with garlic and onions, served with mashed potatoes or egg noodles for your side dish. Moroccan Lamb Tagine: Rich, slow cooked, and excitingly flavorful with saffron, cinnamon and spices, with dates and almonds. Delicious with couscous. Palak Gosht: Diced lamb, onions, garlic and spinach sautéed with Indian spices and served over Basmati rice. Herb Rubbed Rack Of Lamb: marinated in olive oil, garlic, fresh thyme and rosemary, roasted to perfection. Mediterranean Lamb Stew: Oregano, basil, garlic and Kalamata olive give a new twist to traditional lamb stew. Lamb Osso Bucco: Simmered in tomato sauce, garlic and spices. Lamb Chops For Your Grill: marinated in olive oil, garlic and rosemary.
Tomato, Eggplant and Garbanzo Stew: Hearty and full flavored with a touch of saffron. Stuffed Shells: An Italian classic sure to satisfy even the pickiest of eaters. Vegetarian when served with a marinara or try it with the Bolognese sauce. Stuffed Portobello Mushrooms: A combination of leeks, spinach and shallot blended with seasoned bread crumbs and parmesan cheese. Onion Pie: Simple and delicious, on its own or paired with soup or salad be prepared to have second helpings on hand. Thai Noodle and Artichoke Salad: Udon noodles with cilantro, mint, green onions and Asian vinaigrette. Santa Fe Vegetable Soup with Black Beans and Smoked Chilies: Lots of traditional seasoning here! Starting with homemade chicken stock, this hearty meal contains carrots, red and yellow peppers, pasilla and Anaheim chilies along with a touch of Chipotle for a little heat and smooth smoky flavor. Creamo0f Wild Mushroom Soup: A mélange of mushrooms, a hint of sherry and cream. Classic Minestrone: Vegetable stock with tons of veggies, kidney beans and elbow macaroni. Twice Baked Potatoes with Spinach, Mushrooms, and Tofu: A large Idaho baker, mashed, seasoned, and then combined with the above ingredients. Wild Mushroom and Tofu Stroganoff: Sautéed tofu, Portobello and shiitake mushrooms are the main ingredients in this delicious creation seasoned with fresh thyme and bay leaf. Vegetarian Moussaka: Roasted eggplant, carrots, celery, Portobello mushrooms, tomatoes, herbs and spices, layered and topped with a savory custard sauce and Parmesan cheese, baked until bubbly and golden. Vegetable Lasagna: Layers of your favorite vegetables, ricotta, tomato sauce, mozzarella cheese and spices. Moroccan Stuffed Peppers: Rice, lentils, almonds, and a bit of chopped apricots-simmered in a saffron tomato sauce. Spanakopita: Greek spinach pie-a mixture of spinach, garlic, ricotta, feta, eggs and dill is baked between flaky layers of phyllo dough until golden. Lentil-Garbanzo Curry Stew: mild, medium or hot, this is a terrific combination simmered in vegetable stock and low fat coconut milk. Comfort food at its most flavorful. Spinach and Cheese Ravioli Casserole: Baked with marinara sauce and topped with fresh mozzarella. Spinach Bread and Butter Casserole: Think of this as a savory bread pudding. Slices of crusty ciabatta are the base for spinach, and assorted mushrooms all smothered in an egg custard/gruyere cheese mixture. Eggplant Parmesan: Slices of tender eggplant dipped in egg and seasoned bread crumbs and pan fried in olive oil, layered with marinara sauce, mozzarella and Parmesan cheeses and baked. Southwestern Stuffed Roasted Peppers: Roasted bell peppers stuffed with rice, roasted corn, black beans, jalapeno, tomato, Monterey Jack cheese and spices, baked and served with cilantro sour cream and salsa on the side. Spinach, Caramelized Onion and Feta Quiche: The salty feta provides a sharp contrast to the sweet caramelized onions and spinach, but Swiss or Gruyere will work, too, if you prefer a mellower flavor. This recipe is from Cooking Light Magazine. Vegetable Terrine: Your choice of mushroom, carrot, spinach, broccoli or cauliflower. Served warm or chilled along side a green salad these can’t be beat. Even wonderful as an appetizer with crostini! Can be made low-fat.
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
