A Sampling of Options

“The proposed menu you sent looks fantastic. I will admit I don’t know what Shrimp Joel is but I know it will all be amazing!”

This is a small but lengthy sampling of foods we have prepared. Our best guess is this comprises about a third of what we’ve served. They are presented in no particular order so as to confuse your taste buds.

This is our signature dish. Classic macaroni and five-cheese morsels, baked in a Parmesan crust. Bite-sized and good.

Mini Macs & Cheese

  • Mini Macs & Cheese – This is our signature dish. Classic macaroni and five-cheese morsels, baked in a Parmesan crust. Bite-sized and good.
  • Homemade Hummuses (or is it Hummai?) – Buffalo Hummus: Fresh garlic hummus, classic buffalo wing sauce surrounding a mound of bleu cheese. Avocado Hummus: We accidentally dropped avocados into a batch of hummus we were making. After the initial yelling we realized how awesome it was. Boom. Garlic & Edamame Hummus: Roasted garlic and edamame tossed in with homemade hummus. Cumin seed is sprinkled in for some spice, as though it needed more…
  • Charlotte – A Russian dessert pie which was named after Prussian Queen Charlotte. Loaded with apples and berries … fresher but also satisfies the sweet tooth.
Charred filet combined with English veggies and rich gravy snuggled into pastry shells and topped with mashed potatoes.

Shepard’s Pie Minis

  • Shepherd’s Pie Minis – Charred filet combined with English veggies and rich gravy snuggled into pastry shells and topped with mashed potatoes.
  • Croustini and Bruschetta – These are fun and can be made with a variety of toppings. Crostini Bánh Mi is most popular.
  • Stuffed Mushrooms – Our most popular is cashew, brie, and herb, but we have made some with crab, chorizo, and other stuffings. We can make a special order to match your tastes.
  • Autumn Cherry Tomato Tart – A butter pastry tart filled with baked cherry tomatoes and lots of fresh basil.
  • Bul Gogi – Our version of the classic sesame, shoyu, and Korean pepper seared ribeye. Served with all the side dishes you’d expect.
  • Iron Skillet Seared Pineapple Right Side-up Fritters – Yep, someone deep-fried a pineapple upside down cake for the State Fair and we adapted it.
Four guacamoles vie for the title of “Guacamole of the Year” (and a new zodiac symbol): Avocado hummus guac, Roasted garlic and chili guac, Chutney guac, and LBJ’s Guacamole (from the Presidential Cook Book).

The Guac-Off

  • The Guac-Off – Four guacamoles vie for the title of “Guacamole of the Year” (and a new zodiac symbol): Avocado hummus guac, Roasted garlic and chili guac, Chutney guac, and LBJ’s Guacamole (from the Presidential Cook Book).
  • LMGC-NC17 – “Let’s Make Grilled Cheese–Adult Style” – A cornucopia of various grilled mini sandwiches with various cheeses, meats veggies and even fruits. You might like our Cuban Korean, a Castro meets Kim kind of sandwich. Roast pork, ham and provo cheese, with a fresh kim chee pickle relish and spicy mustard on grilled bread.
  • Chocolate X – Shortbread cookie bars made with dark chocolate, caramel, butter and salt.
  • Tonkatsu – Panko crusted pork loin or chicken with a traditional Japanese Katsu BBQ sauce.
  • Charred Tenderloin Filet – Choice tenderloin, lightly basted in bourbon sauce, spices and charred. Served thinly sliced (no knives needed) over caramelized onions and au jus. Eat as is or as a mini French dip. Homemade fresh horseradish and béarnaise sauces accompany.
Pappardelle’s homemade pasta mixed with fresh vegetables then tossed with a vinaigrette glaze.

Lemon Parsley Pasta Primavera Salad

  • Lemon Parsley Pasta Primavera Salad – Pappardelle’s homemade pasta mixed with fresh vegetables then tossed with a vinaigrette glaze.
  • Blackened Tomatoes – Local tomatoes, blackened in an iron skillet, and seasoned with salt and thyme.
  • Rocket – Have you been to England recently? Rocket is served everywhere – an endive salad, with toppings such as yellow beets, plum tomatoes, walnuts, and caramelized red onions. Served with a strong cheese such as Stilton or goat. It’s touted as an aphrodisiac.
  • Slow Roasted Salmon – A new take on a sweet and tangy Caribbean dish, with a tamarind-ginger and chipotle glaze. We serve it both hot and cold.
  • Stir Fry – Veggies sautéed then stir fried with either a mix of brown and wild rices or udon noodles.
A South American fried cheese. Masa, cheese and a veggie (e.g.: roasted red peppers, sundried tomatoes) and/or meat (e.g.: chorizo). Sautéed into crispy bites.

Crispy Arepitas

  • Crispy Arepitas – A South American fried cheese. Masa, cheese and a veggie (e.g.: roasted red peppers, sundried tomatoes) and/or meat (e.g.: chorizo). Sautéed into crispy bites.
  • Kalua Pig – Pork roasted in a Hawaiian Imu (earthen pit). Served with Hawaiian Dis n’ Dat accouterments: Fresh mango chutney, Pao Doce (Portuguese) sweet rolls, poi, and
Hawaii’s number one food item – if you’ve been there, you will know it!
  • LMGC Crab Cakes – Our take on crab cakes, sautéed. We love adding crawfish when they’re in season. Homemade Beurre Blanc sauce for dipping.
  • Beef on Weck – This sandwich is a tradition and a staple of Buffalo, New York (and you thought only wings came from Buffalo). The beef is usually on the rare side and served on a salty kimmel”weck” roll topped with lots of pretzel salt and caraway seeds. The sandwich is usually served with sinus-clearing horseradish (you can tell a native Buffalonian by the amount of horseradish used) and extra beef juice served straight from the roast. Goes great with cold ale.
  • Agedashi – Soft tofu, Argo coated, and sautéed crisp. The inside is super creamy. Served with a classic Japanese Agedashi sauce (sweet shoyu).
A classic from 1700 Welsh coal mining days. Another special of ours, and a great “bar food.” Hard boiled eggs, encased in sausage, breaded, and fried. Sliced and served with curry or chutney.

Scotch Eggs

  • Scotch Eggs – A classic from 1700 Welsh coal mining days. Another special of ours, and a great “bar food.” Hard boiled eggs, encased in sausage, breaded, and fried. Sliced and served with curry or chutney.
  • Kartoffelpuffer – German potato cakes.
  • Pittsburgh Italian Peppers – Strange that a city like Pittsburgh would claim this as hometown food, but they do. Hot Italian sausage stuffed in sweet peppers and topped with provolone cheese. Great dipped in homemade marinara sauce.
  • Lotsa-Wurst-a-Thon – A variety of beer-boiled then grilled German sausages and mustards. Pairs well with beer.
  • Blackened Mushrooms – We call it, “Addiction ala ‘Shroom.” Cooked 12 hours in butter, wine, butter, garlic, spices, more butter, an extra pinch of garlic, and one more dollop of butter.
Steamed chilled asparagus spears for dipping in our fresh walnut-pecan salsa. A taste like no other.

Asparagus con Salsa

  • Asparagus con Salsa – Steamed chilled asparagus spears for dipping in our fresh walnut-pecan salsa. A taste like no other.
  • Hoppin’ John and Skippin’ Jenny – Our version of a black-eyed pea dish – good all year for luck,
kicked up with some chilies and charred sausage.
In the southern United States, eating Hoppin’ John on New Year’s Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. After New Year’s Day, leftover “Hoppin’ John” is called “Skippin’ Jenny,” and further demonstrates one’s frugality, bringing a hope for an even better chance of prosperity in the New Year.
  • Potstickers – We make these with a variety of fillings including Asian veggie, steamed chicken, and Korean pork. We serve these with with homemade sugarcane sweet chili dipping sauce.
New Orleans inspired (actually Baton Rouge) shrimp sautéed with onions, mushrooms, red pepper flakes, cream and sherry. A bit spicy yet smooth. Served over rice or pasta.

Shrimp Joél

  • Shrimp Joél – New Orleans inspired (actually Baton Rouge) shrimp sautéed with onions, mushrooms, red pepper flakes, cream and sherry. A bit spicy yet smooth. Served over rice or pasta.
  • Bành Mi – Our take on Vietnamese sandwiches. Served on crusty fresh baguette bread, stuffed with spicy pork, chicken or Bul Golgi, fresh pickled veggies, and cilantro.
  • Charred Rack of Lamb – Lamb ribs caramelized with a rub of mint, lemon and honey powder. Served with Lebanese mint dipping sauce.
  • Chicken and Waffles – Totally full of syrup, butter and calories (we admit). Pretzel coated fried chicken and lemon zest waffles. Lots of references are available for this one. If you’re adventurous, sub the chicken for crispy roast duck.
  • Fresh Veggie Sambal with Oranges – A take on an old French-Indochina salad. Sautéed fresh seasonal veggies in a sweet and spicy sambal sauce garnished with fresh orange wedges. Served hot or chilled.
  • Finger Sandwiches – Chicken Waldorf Salad. Homemade Pimento Cheese. Cucumber Cream Cheese. And more, many, many more.
A remarkably healthy fix of massaged kale topped with fresh mango and sunflower seeds. Dressed with sweet and savory lemon pepper vinaigrette. This is a consistent winner at parties.

Massaged Kale Salad

  • Massaged Kale Salad – A remarkably healthy fix of massaged kale topped with fresh mango and sunflower seeds. Dressed with sweet and savory lemon pepper vinaigrette. This is a consistent winner at parties.
  • Chicken Dijon – A timeless French dish with the sharpness of Dijon mustard tamed by cream and herbs. Served with fresh button mushrooms.
  • Watermelon Mint Salad – A Julep, to say the least.
  • Feijoada – A classic Brazilian dish based on roast pork, sausage, ham, many spices, black beans, and rice. A South American version of our red beans and rice, sort of. This is very popular!
  • Pan Seared Crispy Pork Belly – Pork belly or Lechon Kawali is all the rage with foodies. We are doing a traditional take, serving it with a crusty skin and flavorful meat. This is true bacon!
Actually more of a sashimi salad with all the sushi trimmings: murin seasoned rice, nori, veggies, scattered around sushi quality sake, ahi, hamachi and hirame. Served with wasabi and ponzu sauces.

Deconstructed Sushi Salad

  • Deconstructed Sushi Salad – Actually more of a sashimi salad with all the sushi trimmings: murin seasoned rice, nori, veggies, scattered around sushi quality sake, ahi, hamachi and hirame. Served with wasabi and ponzu sauces.
  • Pork Lumpia – Won Ton wrappers filled with a savory pork filling, Filipino style.
  • Trice Baked Mini Potatoes – Red, purple and yellow stuffed potatoes.
  • Fresh Cucumber Lime & Basil Punch – A refreshing and unique blend of green colors and flavors, including hints of mint. We make it with or without alcohol.
  • Curry – Classic green curry (chicken, lamb, shrimp, and/or veggie) served with many toppings. Our favorite is over saffron rice.
  • Fried Green and Heirloom Tomatoes – Yup. Serves with fresh remoulade sauce for slathering.
Our take on the Chocolate Icebox Pie done LMGC-mini style with a definite chocolate attitude.

The Devil Wears Godiva

  • The Devil Wears Godiva – Our take on the Chocolate Icebox Pie done LMGC-mini style with a definite chocolate attitude.
  • Shrimp Scones – Mini biscuits filled with cheese, shrimp and spices.
  • Kentucky Hot Browns – Originally created at the Brown Hotel in Louisville, Kentucky by Fred K. Schmidt in 1926. It is a variation of the traditional Welsh rarebit but with turkey. We top ours with caramelized peppered bacon and blackened tomatoes to add some attitude.
  • Kinilaw – Asian Ceviche – a cornucopia of seafood, peppers, herbs in a very interesting Asian glaze.
  • Grandma Sun Yun Sanchez’ Kimchee Sweet Potato Latkes – Sweet potatoes combined with spicy kimchee and sautéed golden brown. Sides of homemade applesauce and crème fraiche. A United Nations of flavor and customs.
Yup, only in Texas. With cream cheese frosting dots.

Cherie’s Red Velvet Brownies

  • Cherie’s Red Velvet Brownies – Yup, only in Texas. With cream cheese frosting dots.
  • Chicken Pan-Fried Filet Mignon – With pepper creamed gravy (PS – Some might call this chicken fried steak gone pissy).
  • Lobster Stuffed Mushrooms – ‘Nuff said
  • Bubbles and Squeak – A traditional pan-fried English potato dish prepared LMGC style with potatoes, onions, and a veggie (traditionally Brussels sprouts). Homage to the Two Fat Ladies (meaning: butter is involved).
  • Smoky Cheese Risotto with Mustard Greens – Is this nirvana?
  • Blistered Peppers – An array of roasted veggies including shishito peppers, carrots, brussels sprouts, and yes, even golden beets. We use what is in season.
A take on the classic with a Mediterranean twist. Green apples, romaine, grapes, candies walnuts, celery, and a bit of fennel in creamy dressing.

Chicken Waldorf Salad

  • Chicken Waldorf Salad – A take on the classic with a Mediterranean twist. Green apples, romaine, grapes, candies walnuts, celery, and a bit of fennel in creamy dressing.
  • Smoky Shrimp with Grits – Paprika sautéed shrimp with garlic, spinach and white sharp cheddar grits.
  • Kotopouli Sti Shara -
Oregano marinated chicken with charred lemons. Served with Greek tzatziki sauce.
  • LMGC Green Chili Brisket Fritos Pie – Our take on the classic 1932 dish first originated at Woolworth’s in Santa Fe, New Mexico.
  • Elotes – Just like the street cart vendor. Roasted corn on the cob (shucked) in a charred poblano crema. Chili lime zested.
A Hawaiian Classic: A squid, salmon, and shrimp salad with a sesame glaze.

Salmon Lomi Lomi

  • Lomi Lomi – A Hawaiian Classic: A squid, salmon, and shrimp salad with a sesame glaze.
  • Homemade Fortune Cookies – Don’t you hate those cellophane wrapped things? We make our own and dip them in dark chocolate. Fortunes created, as you desire.
  • Bite Size Soufflés – Small sized cheesy and with fresh favorite veggies.
  • Cheesecake Sopapillas – Our most popular is cinnamon vanilla. But try our German chocolate – BTW, did you know the “German” in the name refers to Samuel German, a chef at Baker’s Chocolate Company who in 1852 created “German Chocolate?” He was an American.
  • Meatballs Many Ways – Homemade meatballs with your choice of sauces (we make them up as we go). Henry Bain Sauce, served at the Kentucky Derby, this is one of the craziest, but outstanding, sauces we’ve made. Created in 1881 by Henry Bain at the Pendennis Club in Louisville while he was head waiter. Gräddsås is a Swedish hollandaise. Classic Italian Tomato Vodka Sauce, Bul Gogi Korean Sesame BBQ Sauce, and Tomatillo Green Chili Sauce.
  • Pretzel Pan-Fried Steak – An Indian-infused take on good ol’ chicken fried steak. Served with mango-onion gravy. Yaah-aaalll!
A favorite from our ‘”ahboot’”neighbors up north. Pomme Frites (those are French fries for those of us living below 49th parallel) topped with a deep brown gravy and cheddar cheese curds.

Poutine

  • Poutine – A favorite from our ‘”ahboot’”neighbors up north. Pomme Frites (those are French fries for those of us living below 49th parallel) topped with a deep brown gravy and cheddar cheese curds.
  • Tandori Murgh – Perhaps the most famous of Indian meats, chicken is marinated in garlic & masala spiced yogurt then charred.
  • Bourbon Banana Pudding with Glazed Pecans – Something very Kentucky. Served on a Bourbon infused sponge cake.
  • La Fromagerie et les Fruits de la Saison – A variety of fruits and cheeses from the Farmer’s Market and local artesian cheese shops.
  • Watermelon Basil Margaritas – Fresh watermelon juice with basil infused tequila. We also make a non-alcoholic version if you so desire.
Atlantic salmon slathered with crème fraiche, asparagus, fresh tarragon and encased in flaky pastry.

Salmon En Croute

  • Salmon En Croute – Atlantic salmon slathered with crème fraiche, asparagus, fresh tarragon and encased in flaky pastry.
  • Grapefruit Thai Warriors – Grapefruit and lime juices with basil vodka.
  • Feast of the Fools Punch – As written about in the autobiography of Ernest Hemmingway, a sangria punch made with fruit juices, ginger beer, fresh fruit, and sweetened with chunks of sugar cane.
  • Smoked Trout Salad with Grilled Red Potatoes – Served with a mustard-dill vinaigrette.
  • Brot und Käse Fondue – Cheesy gooey Swiss fondue served with some grilled veggies and a variety of charred breads, hard and soft pretzels. All very good!
  • Garam Masala Spiced Pineapple Mini Cakes – An interesting version of the upside-down cakes with an Indian twist.

And of course we have food for the Future Foodies of America: Chicken nuggets, mini piggies in blankets, mini cheese paninis, pizzas, fruits and veggies and other fun stuffs.

Remember, this is just a small sample list of some things we have served. We really love working with you on a specialized menu.

Some items are seasonal and may not be available.
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