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Sample Menus


Lynn’s Favorites and Best Sellers

New menus are designed for each new season. Below is just a sample- please contact me to take a peek at my seasonal collections, appetizer and summer soup selections, or casual, budget and basic menus. Gluten free, vegetarian & Vegan menus are available upon request; I am always willing to accommodate dietary restrictions.

I use local produce and seafood when available and only the freshest and hightest-quality ingredients. I grow all of my own herbs, and everything is made from scratch.

Pick and choose your favorite items to customize the perfect menu for your tastes. If you do not find what you are looking for, please feel free to request more menus. I have many, many more menus to choose from; 14 years worth in fact! I enjoy working with clients to customize the perfect meal for their special Outer Banks Dinner! I take pride in every item that I cook, and I want you & your guests to be excited about your meal from start to finish!

Salads


Sea salt spiked Watermelon, local jumbo lump NC crab & shaved Vidalia onion- drizzled with extra-virgin olive oil & a splash of champagne vinegar on greens.

Baby spinach, shaved local zucchini, yellow squash & carrot ribbons with crumbled goat cheese & grilled garlic croutons.

Roquefort & pear strudel on greens with a sherry vinaigrette & spicy pecans.

Summer tomato, basil, garlic & goat cheese tart on chopped romaine with a balsamic vinaigrette.

Farmer’s Market Salad- the season’s freshest vegetables chopped & tossed with crisp greens, toasted pumpkin seeds & a champagne vinaigrette.

Seafood Selections


Brown sugar dry rubbed NC sea scallops pan seared and served on a bed of sweet summer corn relish, + smashed red skinned potatoes with fresh herbs.

Seared NC scallops sprinkled with garden herbs, lemon zest & toasted pistachios on Israeli cous cous & vegetable salad (served room temp) with a light cumin dressing.

Sweet & sticky BBQ glazed broiled scallops on corn pudding with mushrooms & country ham / sautéed greens.

Grilled NC shrimp drizzled with Lanolemondo (Greek extra-virgin olive oil infused with lots of lemon & lemon zest) on quinoa salad with garbanzo beans, feta, wilted baby spinach, zucchini & yellow squash tossed in a Spanish paprika dressing.

Cajun rubbed NC shrimp – fire grilled and glazed with a peach-BBQ sauce and served with a corn cheddar soufflé + summer vegetable sautée.

Jalapeno & chive drenched NC shrimp, broiled & topped with mango salsa served on organic brown rice with a side of grilled corn, black bean & Queso Fresco salad.

NC shrimp sautéed with lots of garden herbs, lemon & garlic served on a bed of risotto primavera – topped with toasted pine nuts and shaved Asiago.

Lynn’s famous jumbo lump NC crab cakes- rolled in panko & pan fried & topped with avocado-lime mousse & fresh summer tomatoes served on a bed of whole wheat cous cous, chopped vegetable & herb salad.

Lynn’s famous jumbo lump NC crab cakes broiled & topped with a light tomato-cucumber & basil relish & served on a tiny pasta salad tossed with spinach, red roasted peppers & grilled Vidalia onion.

Meat Selections


Peach & ginger soaked chicken breasts, fire grilled & served with sweet corn fritters & grilled summer vegetables.

Garlic, chive & lemon marinated chicken breasts- grilled and topped with Lynn’s pimento cheese served with buttermilk mashed potatoes & a sautée of summer corn, zucchini & yellow squash.

Grilled bone in-pork chops marinated in a Mexican inspired vinaigrette fire grilled & topped with an avocado-sweet corn relish & served with stone-ground grits + fresh local green bean sautée.

Brined pork chops- fire grilled & topped with a grilled corn & black bean salsa with shaved cider vinegar cabbage slaw & sweet potato fries.

Fire grilled pork tenderloin with cherry balsamic glaze served with a red onion marmalade stuffed polenta torta topped with provolone & Parmiggiano Reggiano + summer vegetable sautée.

Whole filet of beef tenderloin- fire grilled and sliced and topped with a luscious chimmichurri sauce and served with roasted fingerling potatoes & roasted summer vegetables.

Whole filet of beef tenderloin-fire grilled and sliced then topped with wild mushroom, wilted baby spinach & caramelized onions with lots of melted bleu cheese, thick grated potato pancakes and dill creme fraiche.

Strip steaks fire grilled and sliced with creamy horseradish sauce, served with twice-baked Roquefort potatoes and bacon-wrapped asparagus bundles.

Fish Selections


Pan seared local fish topped with a white bean & red roasted pepper relish on gemelli pasta with fresh chopped summer tomato & basil sauce.

Dry rubbed & pan seared local fish topped with a paprika spiced aioli on corn griddle cakes with crumbled hot sausage, sautéed summer greens & orange-local honey butter.

Oven roasted NC fish topped with lemon aioli & served on creamy risotto with chopped asparagus & pistachios.

NC fish topped with summer fruit salsa & served on a bed of farro salad (served room temp) tossed with wild mushrooms, chopped local tomatoes, garden herbs & goat cheese.

Chocolate Desserts


Pound of chocolate cake- a simple chocolate cake made with a pound of chocolate- fudgy throughout with dark chocolate ganache -served with vanilla ice cream.

Peppermint Patty cake- a flourless chocolate cake filled with chopped peppermint patty candies.

Mile High chocolate pie- chocolate crust, chocolate mousse & whipped cream.

Triple chocolate espresso lava cakes with vanilla ice cream.

S’mores ice cream pie- vanilla & chocolate ice cream layered with hot fudge in a graham cracker crust & topped with marshmallows & marshmallow cream, caramelized to a golden brown.

Turtle ice cream pie- vanilla & chocolate ice cream layered with homemade caramel & topped with a dark chocolate ganache & salted pecans.

Fruit, Lemon, Vanilla Desserts


Lemon-almond streamliner cake- a vintage classic with lots of lemon & a touch of almond paste.

Warm blueberry cobbler with vanilla bean ice cream.

Summer fruit shortcakes- the season’s best fruit with a sugared sweet biscuit & whipped cream.

White chocolate vanilla bean crème Brule.

Classic fruit tart- a house made flaky crust filled with vanilla bean pastry cream & fresh summer fruit.

Double Key Lime pie.

3 layer brown sugar pavlova with summer berries & whipped cream.