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; 21 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!
Romaine “wedge” with cucumbers, tomatoes, shaved red onion & creamy bleu cheese dressing+ crispy bacon.
Chopped asparagus, corn, shaved red onion & cherry tomatoes on arugula with a creamy lime-cilantro dressing.
Avocado, tomato & fresh mozzarella “toast” on a chopped romaine salad tossed with a red wine herb vinaigrette & toasted pine nuts.
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.
Jumbo lump crab tossed with a touch of lemon zest spiked mayo, chopped red onions & parsley on crisp greens with a drizzle of red wine vinaigrette + Grilled bread. Extra cost for the jumbo lump crab.
Roquefort & pear strudel on greens with a sherry vinaigrette & spicy pecans.
Greens, local summer watermelon, garden mint tomatoes & cucumbers seasoned simply + a touch of crumbled feta.
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.
KALE SALAD: Local Kale massaged until tender- with Lynn’s white balsamic vinaigrette, sweet corn, chopped asparagus & red roasted peppers.
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.
NC sea scallops crusted with bacon & parmesan aioli & served with buttermilk mashed potatoes & grilled asparagus.
Seared NC scallops sprinkled with garden herbs, lemon zest & toasted pistachios on Israeli couscous & vegetable salad (served room temp) with a light cumin dressing.
Brown sugar, coriander & chile-rubbed scallops –seared to perfection & finished with a smoked paprika aioli served on a bed of oven-baked sweet potato fries & summer vegetable.
Lynn’s spinach pie (layers of phyllo filled with lots of spinach, caramelized onions feta & dill) served with local NC spice-rubbed seared scallops – fire-roasted sweet peppers & Sambucca cream.
Sweet & sticky BBQ glazed broiled scallops on corn pudding with mushrooms & country ham / sautéed greens.
NC shrimp sautéed with a touch of smoked paprika & lemon – served on a bed of pimento cheese topped grits (popped under the broiler for caramelized perfection) served with sautéed local Kale & caramelized onions.
Cajun rubbed NC shrimp – fire-grilled and glazed with a peach-BBQ sauce and served with a corn cheddar soufflé + summer vegetable sautée.
Fire-grilled NC shrimp tossed in a Cilantro, lime zest & pistachio pesto – served with panko-crusted cumin -black bean & cheddar cakes finished with corn & jalapeno 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.
NC shrimp sauteed with lots of garlic, lemon, parsley & white wine over creamy risotto spiked with chopped asparagus & toasted pistachios.
NC Shrimp marinated in a Spanish vinaigrette & topped with a Salsa Verde – served with a side of corn fritters & herb tartar sauce.
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 couscous, 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.
Coconut curry crusted boneless chicken breasts – with mango salsa served on cilantro lime zest spiked rice with a snow pea sautée.
Peach & ginger soaked chicken breasts, fire-grilled & served with sweet corn fritters & grilled summer vegetables.
Chicken thighs with Korean BBQ over cabbage slaw & grilled pineapple.
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.
Lemon & pesto marinated chicken breasts fire-grilled & topped with a fresh mozzarella tomato salsa drizzled with balsamic syrup & served with creamy risotto & sautéed spinach.
Apple brandy glazed pork tenderloin with green beans, & barley risotto.
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.
Center cut bone IN pork chops- brined- fire-grilled & topped with a wild mushroom sauté with caramelized onions & goat cheese over simply mashed sweet potatoes.
Brined pork chops – fire-grilled & topped with grilled corn & black bean salsa with shaved cider vinegar cabbage slaw & sweet potato fries.
Boneless pork chops – fire-grilled & mopped with brown sugar & bourbon glaze & served with peanut & ginger spiked rice & summer vegetable sautée.
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.
Fire grilled whole filet of beef tenderloin – topped with a truffle aioli – served with oven fries & summer vegetable sauté.
Whole filet of beef tenderloin – fire-grilled and sliced and topped with a luscious chimichurri sauce and served with roasted fingerling potatoes & roasted summer vegetables.
Fire-grilled NY Strips topped with a hot pepper salsa finished with sherry vinegar- served with wild mushroom faro & grilled vegetables.
Fire-grilled Rib Eyes topped with a Vidalia onion Remoulade served with blue cheese smashed potatoes & grilled asparagus.
Whole filet of beef tenderloin – fire-grilled and sliced then topped with a wild mushroom & wilted baby spinach & caramelized onions with lots of melted bleu cheese, roasted red potato pancakes, and dill crème fraiche.
Fire-grilled whole filet of beef tenderloin sliced & topped with a CAFÉ D’ Paris butter (Classic compound butter of mustard, paprika, capers, lemon, garlic, chives & thyme) on Bleu cheese mashed potatoes with grilled asparagus.
Whole filet of beef tenderloin seasoned with sea salt & black pepper – fire-grilled & sliced then topped with a horseradish –herb vinaigrette on faro with wild mushroom, caramelized onion & spinach sauté.
Strip steaks fire-grilled and sliced with creamy horseradish sauce served with twice-baked Roquefort potatoes and bacon-wrapped asparagus bundles.
Freshly caught Local NC fish – seasoned & seared then topped with chopped asparagus, sweet corn relish & served on a bed of faro- then finished with a touch of lemon aioli & toasted pistachios.
Pan-seared local fish topped with a white bean & red roasted pepper relish on gemelli pasta with fresh chopped summer tomato & basil sauce.
NC Fresh catch topped with Fiery summer salsa (cucumbers, shaved radishes, ginger, garlic, lime & spicy chiles + cilantro on coconut milk spiked jasmine rice with sugar snap pea sauté.
Fresh Catch of the day—Seasoned with smoked paprika & pan seared & finished in the oven & topped with a 5 onion aioli — Served with Crab hushpuppies & local sautéed zucchini.
Dry rubbed & pan-seared local fish topped with paprika-spiced aioli on corn griddle cakes with crumbled hot sausage, sautéed summer greens & orange-local honey butter.
Handpicked NC fish – Oven roasted & topped with a garden herb-lemon zest butter- served on a bed of warm sweet & spicy potato salad with Siracha mayo, chives & sea salt + grilled summer vegetables.
Oven-roasted NC fish topped with lemon aioli & served on creamy risotto with chopped asparagus & pistachios.
NC fish topped with a white bean salsa – served over Quinoa salad (served room temp) To be dressed with chefs choice of vinaigrettes & farmers market veggies.
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.
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.
Peanut Butter Madness – Lynn’s brownies topped with chopped Reese peanut butter cups- peanut butter swirl ice cream & homemade hot fudge.
Double chocolate cake filled with homemade caramel & covered with dark chocolate ganache served with vanilla ice cream.
Peppermint Pattycake- a flourless chocolate cake filled with chopped peppermint patty candies.
Reese Peanut butter cup cheesecake with chocolate drizzle.
Mile High chocolate pie- chocolate crust, chocolate mousse & whipped cream.
Triple chocolate espresso lava cakes with vanilla ice cream.
Classic old-fashioned chocolate cream pie.
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.
Chocolate chip cookie cake – homemade dark chocolate chip cookies layered with whipped cream.
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.
Berry cake with a ginger crumb topping – served with French vanilla ice cream.
Warm blueberry cobbler with vanilla bean ice cream.
Seasonal Fruit Pie – the best local fruit of the season in a house-made pastry with ice cream or freshly whipped cream – your choice!
Lemon mascarpone pie.
Summer fruit shortcakes – the season’s best fruit with a sugared sweet biscuit & whipped cream.
Seasonal Fruit Crisp – Freshly picked local fruit of the season with oat & nut topping served with vanilla ice cream.
White chocolate vanilla bean crème Brule.
Classic fruit tart – a house-made flaky crust filled with vanilla bean pastry cream & fresh summer fruit.
Simple lemon cake with a lemon zest glaze & blueberry compote + whipped cream.
Double Key Lime pie.
3 layer brown sugar pavlova with summer berries & whipped cream.