Chef Jerry’s Gourmet Your Way!

Here are some of Chef Kane’s favorites. Remember that we can customize any of these selections to fit your needs such as different sauces, portion sizes, combination plates or buffet items.


  • Slow Roasted Beef Prime Rib Au-Jus
  • Grilled New York Steak with Roasted Garlic Butter Compound
  • Pork Center Cut Steak Bacon-Wrapped, Grilled, and Served with Mushroom Ragout and Balsamic De mi Glace
  • Whole Roasted, Sliced New York Strip Loin with Wild Mushroom De mi Glace
  • Smoked Herb Crusted Pork Prime Rib, served with Sun Dried Cherry, Date and Walnut Chutney


  • My Award-Winning Recipe, “1999 Maple Leaf Farms” Peppered Smoked Duck Breast with Mango Salsa
  • Chicken Oscar, Sautéed and served with Asparagus, Fresh Crab, Roasted Garlic and Shallot Cream Sauce
  • Grilled Chicken Breast with Tropical Fruit Salsa
  • Seafood:

  • Sautéed Halibut with Rock Shrimp Champagne Cream Sauce
  • Shrimp Scampi Served with Pasta
  • Grilled Marlin Steak with Poblano Pepper and Papaya Salsa
  • Grilled Salmon with Sun dried Tomatoes, Basil Pesto and Citrus Vinaigrette
  • Sauted Walleye Almond Dean; with Lemon Caper Cream Sauce
  • Appetizers:

  • Blackened Chicken and Smoked Mozzarella Turnovers
  • Smoked Chicken Borsin Cheese and Olive Tepenade Crustini
  • Wild Mushroom Turnovers
  • Artichoke and Spinach Bake served warm with French Bread
  • Roasted Red Pepper and Garlic Hummus served with Pita Bread
  • Shrimp Cocktail with Cocktail Sauce
  • Starches:

  • Roasted Onion and Garlic Cheddar Mashed Potatoes
  • Whipped Sweet Potatoes
  • Pasta Al Fresca “with Fresh Tomatoes, White Wine, Fresh Basil and Olive Oil”
  • Herb Roasted Baby Red Potatoes
  • Sautéed Pear and Jasmine Rice
  • Twice Baked Potatoes
  • Roasted Onion and Brie Cheese Risotto Rice
  • Orzo Pasta with Sautéed Wild Mushrooms and Fresh Basil
  • Salads:

  • Spinach Salad with Feta Cheese, Cucumbers and Black Olives, served with Herb Vinaigrette
  • Bibb Lettuce Salad with Watercress Dressing