Poultry ~ Meat ~ Game

Peppered Elk Tenderloin
Thyme Scented Spaetzle, Baby Vegetables, Bearnaise

Braised Pork Osso Bucco
Rosemary Red Chief Lentils, Mire Poix, Tomato Demi

Statler Chicken Breast
Whipped Potato, Cipolonni Onions and Shitakes, Sherry Honey Glace

Pan Roasted Filet Mignon
Foie Gras Compound Butter, Potato Gratin, Thyme and Natural Jus

Stuffed Veal Medallions
Morels, Pecorino Crust, Asparagus, Roasted Shallot Bordelaise

Dijon Herb Encrusted Rack of Lamb
Crispy Chevre and Vegetable Potato Cake, Rosemary Demi

Duck 2 ways
Seared Breast, Confit Leg, Sweet Potato Pancake, Spinach, Huckleberry Reduction

Crispy Skin Pheasant
Sage and Chorizo Stuffing, Creamy Spaghetti Squash, Sweet Corn Emulsion

Adobo Rubbed Double Cut Pork Chop
Creamy Cheesy Polenta, Green Bean Salad, Spicy Black Bean Sauce

Grilled Veal Chop
“Risotto style” Fusilli, Haricot Vert, Natural Jus

Coq au Vin
Red Wine, Thyme, Root Vegetables, Garlic Whipped Potatoes

Braised Beef Short Ribs,
Sweet Potato and Shittake Hash, Oven Cured Tomatoes, Makers Mark Barbeque Sauce

Chicken Paillard,
Swiss Chard, Roasted New Potatoes, Sage Madeira Demi

Moroccan Spiced Game Hens
Coconut Milk Poached Parsnips, Lime- Ginger Beurre Blanc

Adam Mosher - Personal Chef
© 2005 Adam Mosher

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