At A Perfect Package we believe that all meals should be served fresh to you. But do realize that we need to offer items that can be frozen without affecting the food quality created for you. We will designate, during your consultation, which items can be frozen after packaging. The menu items listed for you are basic suggestions that will allow us to key in on your tastes and menu desires. Again your menus will be customized exclusively for you using our recipe archives, as well as, current menu trends we are continually researching. In the separate categories below you will find listed many styles of preparation methods that can be used for different varieties of meat, fish, and seafood. Just plug in your favorite proteins and let your imagination go.

RED MEATS, VEAL, AND PORK

• Siciliano, made with fresh ammogue from romas, basil, garlic, and olive oil
• Saltimbocca, fresh sage, provolone, and imported procuitto, jus lie
• Marsala, shitake and crimini mushrooms in a sweet Italian wine sauce
• Printanier, infused with honey and fresh steeped mint in a port wine sauce
• Calvados, apples and chanterelle mushrooms in a applejack brandy sauce
• Au Poivre, multi peppercorn encrusted with a brandy demiglace
• Schnitzel, lightly breaded with a fresh lemon garni
• Tournedos Henry IV, garlic, shallots, fresh herb garni, artichoke hearts, béarnaise and bordelaise sauces

POULTRY

• Cacciatore, onions, bell peppers, in a light tomato sauce
• Provencal, hunter style with fresh herb garni, wild mushrooms, scallions, olives, in a red wine tomato sauce.
• Coco Vin, braised in a red wine sauce with chanterelle garni
• Diablo, fresh figs in a ginger brandy sauce
• Picatta, mushrooms, artichoke hearts, in a lemon caper sauce
• Mediterranean Encrusted, rubbed with roasted garlic and oregano, garnished with spinach, feta, and romas
• Oscar, lump crab, freshly steamed asparagus, and béarnaise sauce
• Stuffed Breast Homard, lobster stuffed with a shellfish buerre blanc
• Herb Encrusted, with oyster mushroom and crab ragout

FISH AND SEAFOOD

• Milanese, grilled, balsamic marinated, procuitto wrapped, jus lie
• Paupiettes, fillets filled with crab mousse, crab buerre blanc
• Asian Seared, hoisin marinated, sesame glazed
• Bronzed, tropical fruit salsa
• Cashew Encrusted, grilled, mango buerre blanc
• Noisettes, grilled, cracked mustard, tomato confit
• Rockefeller, spinach, anise, bacon, glasage
• Cakes, sauté, roasted sweet bell pepper coullis
• Paella, traditional Spanish dish with saffron rice seafood medley, chicken, chorizo

PERFECT SIDE DISHES

• Please note, all vegetables are seasonal and preparations will compliment your entrée choices. With these factors involved, we would rather not list, but instead deal with each menu item individually.
• Croquettes, breaded, potato nest presentation
• Dauphinoise, garlic, gruyere, cream
• Wild Rice Pilaf, Minnesota harvested
• Roasted, new potato, rosemary
• Pasta a Olio, shallots, garlic, herb garni, olive oil
• Risotto, classic Italian, Arborio rice, chicken stock, parmesan
• Lyonnaise, fingerlings, sweet Vidalia onions
• Duchess, egg yolk, mashed
• Roasted Garlic Mashed
• Yams, apple cinnamon compound butter

SOUPS, CHOWDERS, AND BISQUE

• Cacciucco, Mediterranean fisherman’s broth
• Sweet Potato Chowder
• Maryland Corn Chowder
• Wild Mushroom Bisque
• Clam Chowder, New England or Manhattan
• French Onion Soup, au gratin
• Tomato Basil Bisque
• Wisconsin Beer Cheese Soup
• Hot and Sour Soup
• Minestrone
• Beef Barley Soup
• Black Bean Soup, with smoked shrimp and jalapeno crème fraiche
• Lemon Chicken Rice
• Chicken Oriental
• ALL ITEMS IN THIS CATEGORY, ADD $ 10 / QUART (4 servings)

APPETIZER AND DESSERT COURSES

• BOTH ARE AVAILABLE, BUT MUST BE CHARGED FOR BY AN HOURLY RATE BECAUSE OF THE LABOR INTENSITY INVOLVED