The Supper Solution  - A Personal Chef Service
PO Box 104    Post Mills VT 05058
802-333-4599

Ask Chef Brian

Grilled Tuna or Swordfish....

Fresh steak is grilled with a caper, tomato and olive butter.

Cajun Swordfish or Tuna....

Fresh steak is rubbedwith Cajun spices then pan blackened served with a Creole sauce of peppers, and onions simmered in a spicy tomato broth.

Tender porkloin is with Indonesian spices, braised with garlic and onions in a peanut sauce. Best served with sticky rice.

Pork Loin Florentine.....

A choice pork loin is lightly seasoned then stuffed with spinach, onion, and cheese. Slow roasted and served with a rich pan gravy.

Pork Tenderloin Diablo....

Pork tenderloin is coated with cracked peppercorns, spiced mustard, and cracker crumbs, slow roasted and served sliced on a wild mushroom sauce.

Grilled Pork Loin with Tangerine and Rosemary Glaze....

Tenderloin of pork is seasoned with rosemary and cracked black pepper and grilled, served glazed with juice of fresh tangerine, and lime.

Chicken Neufchatel.....

Breast of chicken is stuffed with an herb cheese and broccoli, lightly breaded, and deep fried. Served sliced on a creamy Sauce Supreme.

Slow Roasted Chicken with a Plum Chili Salsa.....

Whole chicken is marinated with fresh plums , garlic, ginger, soy sauce, and sesame oil, then slow roasted over a covered fire, and served with a salsa of fresh purple and red plums, red onion, fresh herbs, and lime juice.

Filet Diablo....

A choice tenderloin of beef is seared to lock in its natural juices, then coated with cracked black pepper, Dijon mustard, and cracker crumbs. Then it is slow roasted to perfection and served with a wild mushroom and scallion demi-glaze.

London Broil....

Flank steak is marinated in soy sauce, garlic, ginger, pineapple, teriyaki sauce, and sesame oil. Then grilled to your order and served with sautéed sliced onions.

Roasted Duckling.....

We slow roast a semi-boneless duckling to a crispy perfection and serve it with a sauce of red and black currants.

Roast Duckling Emily.....

Semi-boneless duckling is slow roasted to a crispy perfection and served with a cranberry, orange, and cinnamon glaze.

Duck al Orange.....

Semi-boneless duckling is slow roasted to a crispy perfection and served with a classic citrus glaze and caramelized orange rinds.

Roast Duckling Patience....

Fresh duckling is slow roasted to a crispy perfection and served with a fresh fig in a cinnamon scented port wine demi glaze, garnished with sautéed wild mushrooms.

Fresh Cornish Game Hen is seasoned with fresh herbs and slow roasted and served with a wild rice stuffing and cranberry orange glaze.