“Wow! Lisa created an amazing evening for our “girls night” in! The food was delicious and as my friend said the dessert was special! What a treat to have everything done– table set, incredible dinner and it was all cleaned up. The ladies made an awesome team and their level of professionalism couldn’t be matched. I can’t wait for my next dinner party so I can have them back!”
Leigh Ann, Charlotte, NC
Classic Jamaican flavor. Bone-in chicken marinated in citrus and 12 spices and served with jerk sauce, rice & plantains.
Rich mole sauce marinated chicken cooked slow and low until tender. Served w/ Mexican Rice.
Florentine Stuffed Chicken Breasts
Pounded Thin Boneless Chicken Breasts stuffed with a Spinach filling. Served with Roasted Sweet Potatoes.
Jamaican Curry Chicken
Sweet and spicy curry chicken, carrots and onions.
Served with Rice and Fried Plantain.
Chicken Pan Pie
Succulent Slow Stewed Chicken and Vegetables
in Flaky Scratch-made Crust.
Collard Stuffed Chicken Breasts
Boneless Chicken Breasts stuffed w/ a sauteed collard greens filling. Served in pan jus with Rice & carrots.
Pomegranate-Glazed Cornish Hen
Served with Wild Rice and Cranberry Green Beans.
Barbecue Chicken Pizza
Pulled Barbecue Chicken, Red Onions and Cilantro on top of Lisa’s handmade pizza crust and olive oil base. Served ready-to-bake…
Caribbean Red Stew Chicken
Slowly braised bone-in chicken in a Trini red sauce over white rice. Served with Carnival Cabbage and Lisa’s Famous Corny Cornbread.
Southern Barbecue Chicken
Baked chicken that’s nearly candied in my special recipe brown sugar barbecue sauce. Served with Kale and Baked Macaroni & Cheese.
Old-Fashioned Chicken & Dumplings
A hearty meal in itself!
Panfried thin chicken breast simmered in a white wine lemon & caper reduction. Served with mushroom risotto and sautéed spinach.
Hong Kong Chicken
Fried thin chicken thighs smothered in a Hong King Style sweet and sour sauce. Served with Coconut Pineapple Sticky Rice.
Braised Turkey Necks
Succulent, meaty turkey necks stewed to perfection over white rice. Served with Collard Greens and Squash Casserole.
Panfried chicken breast cooked in a Marsala Wine sauce with mushrooms & scallions. Served over linguine.
Turkey and Black Bean Chili
Served with my Famous Corny CheeseBread
Moroccan Curry Chicken
Authentic chicken curry with plump golden raisins
and coconut milk served with jasmine rice.
Braised Cabernet Chicken
Slowly simmered chicken in bacon and red wine with
mushrooms and Herb-Roasted potatoes.
Savory and sweet Moroccan dish of chicken thighs grilled and glazed with apricot and Moroccan spices. Served with Israeli Couscous flavored with apricots, slivered almonds, & cilantro.
Curried Shrimp served over Coconut Lime Rice
Salmon and Spinach in Pyllo
Salmon and Spinach bake up in golden phyllo pockets
served with Aspagarus salad.
Tilapia fillets baked on a bed of shredded onions
and smoked bacon in a white wine reduction.
Served with Garlicky Green Beans and Rice Pilaf.
Blackened Snapper (When Available)
In a Cilantro Garlic Butter served with Stewed Corn & Roasted Okra
Authentic New Orleans flavor in this spicy Cajun classic.
Succulent Diver Scallops in a white wine mushroom cream sauce. Served over Duchesse Potatoes with Organic Side Salad.
Low Country Shrimp & Grits
Succulent Jumbo Shrimp sautéed with bacon, mushrooms and scallions over creamy gouda grits.
Maple Ginger Glazed Salmon
Wild Caught Alaskan Salmon glazed in a ginger soy maple marinade. Served with Sizzling Brown Rice and Szechuan Asparagus.
Served with Corn Maque Choux & Sweet Potato Hash.
Lobster& Asparagus Risotto
Salmon with Red Pepper Pesto
Served with Lemon-Parmesan Broccoli
Baked Shrimp Scampi
Lemon, garlic, butter and parmesan flavor this succulent shrimp dish. Served over linguine with broccoli.
Oxtails are a real treat and this stew is no different! Fall-off-the- bone oxtails, carrots, onions and butter beans served over rice.
Flank Steak Chimichurri
Argentinian dish of seared flank steak and fresh chimichurri sauce served with sweet potato hash.
Ground beef, pork and veal blend, smothered in Lisa’s Homemade Tomato Gravy & Jarlsberg cheeses.
Served with Creamed Potatoes and Steamed cabbage.
Classic Baked Lasagna
Served w/Chopped Salad and Garlic Bread
Braised Sirloin Beef Tips
Fall-apart beefy goodness in burgundy brown sauce over white rice. Served with Squash & Zucchini casserole
Kid’s Favorite Casserole
A casserole made with thin spaghetti and ground beef (or turkey if you prefer) baked in a cheesy, tomato and mushroom base. Yum-O!
Beef and Bean Casserole
served w/my famous Corny Cornbread
This was one of my childhood favorites! A hearty casserole of ground beef, beans and onions baked in a cheesy tomato base with a hint of brown sugar. Your kids will LOVE it!
Tobagonian Stew Pork
Stewed Pork Tips with Bok Choi served over mashed potatoes.
Pork Medallions in Mushroom Demi-Glace
Tender pork tenderloin in a classic brown mushroom sauce.
Served with Broccoli Rice Pilaf.
Jerk Pork Tenderloin
Tender pork tenderloin seasoned with a mildly spicy blend of jerk seasonings, pineapple & sweet red peppers.
Served with Cilantro Rice and plantain.
Bone-In Pork Chops breaded and fried then smothered
in creamy onion gravy. Served over Rice Pilaf.
Pepperoni Baked Spaghetti
Served w/Chopped Salad and Garlic Bread
Mile-High Italian Sausage Pie
Served with Green Salad
Moroccan Pork Chops
A salty-sweet dish of thick-cut pork chops braised in a balsamic reduction with green olives, capers and raisins.
Served with couscous and spiced carrots.
Brandied Dijon Pork Chops
An elegant weeknight supper of tender pork chops in a Brandy-Dijon sauce, served with Mashed Potatoes and Pecan Green Beans.
Chinese Pork Tenderloin with Baby Bok Choy
Asian glazed pork tenderloin with baby bok choy and shitake mushrooms. Served with sizzling brown rice.
Gnocchi in Parmesan Leek Cream Sauce
Potato Gnocchi made from scratch and tossed in a
creamy parmesan leek sauce and topped with sautéed leeks.
Served with a large garden salad.
Mile-High Pie loaded with fresh mushrooms, zucchini,
carrots, onions and cheeses.
Roasted Red Pepper & Artichoke Risotto
Fresh spinach and three-cheese quiche baked
to perfection in a flaky crust.
Spanish-Style Stuffed Peppers
Saffron Rice w/ tomatoes, sweet peppers & onions stuffed into red peppers topped w/ cheese and roasted.
Creamy Vegetable Pasta
Broccoli, carrots and red peppers with farfalle pasta
in a creamy white sauce.
Caribbean-inspired Vegetable Samosas
served with Trini Green Rice and Fried Plantain.
Veggie Pot Pie
Tender broccoli, carrots, peas, corn and potatoes
in veloute baked in a flaky scratch-made crust.
Lima Bean Stew
This is a hearty three-bean stew served over creamed potatoes.
Served with Cornbread.
*This menu is a sampling
of available entrees.
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Charlotte, NC 28262
Office: (980) 216-CHEF
Mobile: (919) 949-5543