Although this menu may be extensive, this is a fraction of the knowledge that the Three Prong Chef has to offer. If you do not see what you are looking for, please contact us at Threeprongchef@aol.com or call us toll free at (866) 894-9448 with your request.
Appetizers
Bacon Wrapped Shrimp -Jumbo Prawns stuffed with Horseradish and wrapped in Applewood Bacon
Stuffed Mushroom Caps-Large mushroom caps stuffed with bacon, artichoke, garlic, herbs and bread crumbs, topped with butter.
Shrimp Cocktail- Giant Prawns steamed with mild cajun and pickling spices. Served with lemon and bourbon touched cocktail sauce.
Rustic Flatbreads- All flatbreads start with garlic tomato puree and end with fontina cheese. You choose what goes in the middle: Chicken and Leeks, Meatball and Mushroom, Pancetta and Peppers , and Roasted Veggie
Crab Dip- Lump Crabmeat, Shallots, White Wine, Cream Cheese and Old Bay topped with sharp Cheddar Cheese. Served with Baguette.
Quesadilla- Flour tortilla shells toasted, with sauteed peppers and onions, and garnished with salsa, cheddar/jack cheese, jalapenos, and sour cream. Choose your filling:
Chicken, Roasted and Tomato Marinated Beef and Potato
Shrimp and Scallop Roasted Vegetable
Bruschetta- Sliced Italian bread topped with Garlic and Onion, Tomato, and Capers with fresh Mozzarella.
Vegetarian Tapas- Large marinated Portobello Mushroom, Eggplant and Zucchini Squash all roasted and stacked with Fontina cheese, and seasoned breadcrumbs.
Soups
Beef Barley Manhattan Chowder
Maryland crab N.E. Clam Chowder
Chicken Noodle Beef Vegetable
Split Pea Pepper Steak and Potato
Minestrone TPC Cauldron Chili
Potato Leek French Onion
Salads
Garden Salad- Iceberg, Romaine, and Radicchio lettuce with tomato, cucumber and shredded carrot. Choice of dressing:
Oil & Vinegar Creamy Italian
Ranch Blue Cheese
Raspberry Vinaigrette Balsamic vinaigrette
Caesar Salad - Romaine lettuce tossed in an anchovy garlic Parmesan dressing.
Spinach Salad- Fresh Spinach with Hard Boiled Eggs and Bacon in a Honey Mustard vinaigrette.
Chef Salad- My signature chop salad. Iceberg Lettuce tossed with Ham, Turkey, Roast Beef, Cheddar and Provolone Cheeses, served with Blue Cheese
Fruit Salad- Honeydew, Cantaloupe, Pineapple, Grapes and Apples
Entree
Chicken Marsala- Breast of Chicken with Mushrooms in a Marsala wine brown sauce.
Chicken Francaise- Breast of Chicken dipped in egg and sauteed in a Lemon Butter Wine sauce.
Chicken Cordon Bleu- Breast of Chicken with sliced Ham and Swiss Cheese, rolled in Bread Crumbs and baked.
Chicken Anejo- Boneless chicken thighs seasoned spicy and sauteed with sweet caramelized onions, green and red peppers and diced tomato. Finished with a Tequila lime Glaze.
Chicken Cashel Blue- Breast of Chicken with spinach and mushrooms in an Irish Whiskey Blue Cheese cream sauce.
Chicken Parmigiana- Breast of Chicken in seasoned Bread Crumbs topped with homemade tomato sauce, and a three cheese blend of Parmesan, Provolone, and Mozzarella.
Chicken Athena- Breast of Chicken with Red Peppers, Black Olives and Artichoke Hearts in a Butter Wine sauce topped with Feta Cheese.
Conquistador Chicken Tacos- Shredded Chicken Breast in a mild to spicy Mexican seasoning. Served with lettuce, tomato, shredded cheese and Pic ante sauce.
Canton Ginger Chicken- Sliced Chicken Breast with Yellow Onion and Green Pepper in a light Ginger sauce over Rice.
Curried Chicken Bombay- Boneless Chicken thighs dredged in Curry, Turmeric, and Cumin and pan seared. Served over Julienne Carrots, Celery and Green Onion.
TPC London Broil- Thick Flank Steak marinated in Rosemary and Garlic cooked to temperature, sliced thin and served with a Red Wine Mushroom Gravy.
Delmonico Ribeye- 10oz Ribeye Steak with tail off, grilled to temperature and served with sauteed mushrooms and onions.
Beef Burgundy- Sliced beef with vegetables in a hearty traditional Burgundy wine sauce. Served over Egg Noodles.
Beef Roulades- Steak marinated with Thyme And Vidalia Onion stuffed with Spinach and Fontina Cheese, then rolled and broiled. Served sliced and topped with a reduced steak sauce.
Steak au Poirve- N.Y. Strip Steak cooked to temperature and topped with a Cracked Black Peppercorn Brandy Cream Sauce.
Shanghai Teriyaki Steak- Sliced Steak Marinated in Ginger, Garlic and Chili Pods and grilled. Served on a Sesame oil Garlic Baguette, and topped with Caramelized Onions and melted Swiss Cheese.
Beef Satay- Beef marinated in 5 Spice Sesame oil and skewered with Bamboo. Served over rice and topped with a reduced Teriyaki Glaze.
Beef Stroganoff- Sliced Beef cooked in a Red Wine Sour Cream Sauce with Mushrooms and Onions served over Rotelli Pasta.
TPC Meatloaf- Ground Chuck mixed with Onions, Parmesan Cheese, Garlic and Green Peppers. Baked and topped with seasoned Tomato Paste
Entrees
Baked Black Cod- Alaskan Sablefish coated with Butter and Herbs and topped with seasoned Bread Crumbs and baked Golden brown.
Blackened Tilapia- Fillet of Tilapia dredged in Blackened Seasoning and Pan Seared. Served with a cool Mango and Tomato Salsa
Polynesian Swordfish- Swordfish Steak sprinkled with a Five Spice seasoning. Finished off with a Pineapple Teriyaki Wasabi reduction sauce.
Shrimp Scampi- Jumbo Prawns sauteed in a Garlic Oil Lemon White Wine sauce. Served over a Parmesan Red Pepper Risotto.
Shrimp Francaise-Shrimp dipped in Eggwash and sauteed in a White Wine Lemon Butter sauce. Accompanied by a nest of Linguini Pasta
Parmesan Encrusted Flounder- Fillet of Flounder breaded in Parmesan cheese and Bread Crumbs and pan fried. Served with Baked Potato.
Baked Stuffed Trout- Whole Trout stuffed with Crabmeat, Shallots, and Bread Crumbs in a White Wine Sage cream sauce.
Seafood Paella- Shrimp, Bay Scallops, Crab and Catfish with Onions, Mushrooms, Green and Red Peppers in a saffron White Wine Rice with Tomato.
Bali Hai Scallops- Jumbo Scallops encrusted with Pistachio and Panko Crumbs, seared on sides and then oven baked. Served over a Red Wine Coconut Risotto and topped with Soy Reduction.
Ravioli Carbon Rouge- Cheese filled pasta sauteed and topped in a Brandy Tomato Cream sauce
TPC Lasagna- Traditional pasta dish, consisting of Ground Beef, Dry Sausage, Ricotta cheese, Marinara sauce and Mozzarella cheese
Penne Primavera- Tubular pasta tossed with sauteed Garden Vegetables in an Italian Herb White Wine Lemon sauce
Linguini Neptune- Shrimp, Bay Scallops, Crab and chunks of Tuna in a Old Bay Red Wine Tomato sauce. Served over Linguini and topped with Parmesan Cheese.
Baked Ziti- Ziti Pasta with Ricotta Cheese, Mozzarella Cheese, Tomato Sauce and mini Meatballs
TPC Fettuccine Alfredo- Old fashioned White Wine Parmesan Cream sauce with Fettuccine can also be served with Grilled Chicken or Shrimp
Penne Bolognaise- Penne pasta with Ground Beef, Red Onion, and Mushroom in a White Wine Tomato Marinara sauce
Rotelli Rustica- Corkscrew pasta with chunks of Chicken and sweet Italian Sausage in a Parmesan Tomato Cream sauce.
Linguini Carbonara -Linguini Pasta with Chicken, Bacon and Onion in a Brandy Cream sauce
Penne Putanesca- Pasta with Black Olives, Capers and Artichoke Hearts in a Red Wine Tomato Sauce
TPC Spaghetti & Meatballs- Need I say more?
TPC Pork Chops- Center Cut Pork Chops marinated in Soy Sauce and Apple Cider and Broiled. Served with Rice Pilaf
Stuffed Pork Chop- Center Cut Pork Chop stuffed with Apples, Ham, Mozzarella Cheese and Herbs, Breaded and Baked
