Below is a sampling of what Chef Pat can cook for you…

Chicken Cordon Bleu
(Cordon Bleu de poulet)
Thin chicken cutlets are lightly breaded and stuffed with ham and gruyere cheese.  Roasted rosemary potatoes and green beans in garlic butter accompany the main dish.

Lamb in Tomato Curry Sauce
(Curry d’agneau au tomate)
A flavorful lamb stew slowly simmered in a tomato curry sauce that can be mild or spicy, depending upon your preference.  This dish is served with a side of brown rice pilaf and vegetable of your choice.

Red Bell Peppers Stuffed with Turkey & Barley (also available as a vegetarian dish)
(Poivrons farcies avec dindonneau et d’orge)
Crispy bell peppers stuffed with simmered turkey and barley risotto, and perfectly seasoned with thyme, rosemary, and juniper.

Roasted Chicken Breasts with Coconut & Lime Sauce
(Supreme de poulet rôti au coco et citron vert)
Slow roasted chicken breasts with the light flavor of Thailand are served with Basmati rice & peanuts as a side dish.

Hungarian Beef Goulash
(Goulache hongroise)
A hearty beef stew with the piquant flavor of paprika.  Accompanied by German button spätzle, a great complement to the saucy goulash.

Miniature Meatloaves with Roasted Bell Pepper Sauce
(Petit pain de viande avec sauce aux poivrons rouges)
Comfort food the modern way:  a lighter version of meatloaf in a single portion.  The zesty roasted bell pepper sauce is served on the side, and the meal is accompanied by glazed carrots & garlic mashed potatoes.

Wiener schnitzel with three Swiss salads
(Escalopes de porc viennoise avec troissalades suisses)
Thinly pounded veal or pork cutlets, lightly breaded and crisped.  The entrée is served with three healthy seasonal Swiss salads.

Also, ask about Chef Pat’s:

• Homemade artisanal breads, including Rosemary Lemon French Bread and Bernese Braided Bread
• Sophisticated European cakes & desserts
• Handcrafted, caffeine-free herbal iced teas