Chef
Rowena Freeman’s
culinary skills are limited only by her unique
sense of creativity, innovation and
passion. Hawaiian, Portugese by
ethnicity and Classical by culinary
training, Chef Row has developed
menus to tantalize the senses of
clients and guests through aromatic
license, visual appeal and delectable
flavors bursting onto awaiting taste
buds. The following is a small
sampling of those menus.
Keeping in mind that
the client is always “King”, Chef Row’s
menus and one-of-a-kind creations
can be tailored to fit a most intimate
dinner or an extravagant gala.
Sun Dried Tomato and Grilled Vegetable Crepe
Chilled Vietnamese Spring Rolls,
Chile Dipping Sauce
Poached Chilled Shrimp, Spicy Cocktail Sauce
Curried Lump
Crab on Belgian Endive
Jumbo Shrimp or Lobster with Cucumber and Black Caviar
Proscuitto wrapped Asparagus, Lemon Aioli
Smoked Salmon and Chive Cream Cheese on Blackbread
Fingerling Potatoes with American
Sturgeon Caviar, Chives
Chicken Waldorf Tartlet, Pecans
and Tarragon
Seared Beef Carpaccio
Chilled Seafood Ceviche
Assorted Sushi Rolls, Soy Sauce
and Wasabi
Rosette of Smoked Salmon, Honey
Mustard Crostini
Fresh Buffalo Mozzarella and Tomato
Bruschetta
Seared Ahi Tuna on Wonton Triangles
Smoked Salmon and Sushi Rice Ball
Spicy Tuna Tartare on Sesame Wafer,
Daikon Sprouts
Mushroom Brie Encroute
Baked Onion Tart
Tandoori Chicken Satay, Yogurt Mint Sauce
Mushroom Tart “St. Andre”
Coconut Shrimp with Grilled Pineapple Barbecue Sauce
Bacon Wrapped Scallops with Maple Rosemary Glaze
Chicken Quesadilla, Salsa Fresca
Maryland Style Crab Cakes, Spicy Tartar Sauce
Crispy Vegetarian Spring Rolls, Ginger Lemongrass Soy Sauce
Vietnamese Beef Skewers with Lime and Pepper
Miniature Tomato and Basil Quiche
Grilled Shrimp Kabob with Fruit Salsa
Teriyaki Chicken with Vegetables, Cilantro Pesto
Grilled Vegetable Skewers, Basil Emulsion
Lamb and Onion Brochettes, Harissa Glaze
Breaded Portobello Mushroom
Rock Shrimp and Lump Crab Cakes
Grilled Pacific Vegetables
Peking Duck Roll with Hoisin Dipping Sauce
Cashew Chicken Springroll with Duck Sauce
Classic Gazpacho with Cucumber Rounds
New England Clam Chowder
Bean Soup
Beef and Lentil
Minestrone
Spring Garden Vegetable
Vegetable Beef and Barley
Grilled Chicken and Tortilla
Grilled Cream of Avocado
Classic Chilled Vichyssoise
Maryland Crab Soup
Butternut Squash and Apple Bisque
Tomato Cheddar Crème
Lobster Bisque
Three Onion Soup
Shrimp Bisque
Brie and Wild Mushroom Crème
Caesar Salad
Field Green and Endive Salad
Autumn Salad
Spinach and Arugula Salad
Spring Mesclun Greens
Mediterranean Salad
Potato Salad
Macaroni Salad
Cole Slaw
Curried Chicken Salad
Pecan
Crusted Trout
Pan Roasted Halibut Steak
Medallions of Beef Tenderloin
Sake and Sesame Glazed Swordfish Steak
Oven Roasted Salmon Medallion
Crispy Filet of Grouper
Citrus Spiked Chicken Breast, Pesto Butter
Smoked Chicken
Breast, Apricot and Lavender Glaze
Pan Seared Smithfield Pork Chop
Garlic Roasted Chicken Breast
Paillard of Chicken Breast
Grilled Swordfish with Indian Corn Relish
Thanksgiving Turkey
Virginia Ham
Country Ribs
Pesto Grilled Chicken w/ Linguini
Roasted Filet Mignon
Char-Grilled N.Y. Strip Steak
Wood Grilled Ribeye Steak
Roast Baron of Beef
Garlic Infused Leg of Veal
Slow-Roasted Prime Rib of Beef
Herb Encrusted Tenderloin of Beef
Marinated Sirloin of Beef w/ Natural Au jus
Roast Loin of Salmon
Bourbon Glazed Ham
Roast Turkey Breast
Caramelized Apples
Crème Brulee
Chocolate Kahlua Cake
Chocolate Genoa Cake
Bittersweet Chocolate Mousse
Seasonal Fruit Mousse
Berry Compote
Poached Baby Pears
Black Currant Sorbet and Compote
Assorted Sorbets
Moist Lemon Cake
Chocolate Cheesecake Swirl
Ginger Peach Mousse
Exotic Fruit Tart
Tropical Coupes Jacques
Tiramisu
Pecan Chocolate Bourbon Pie
Chantilly Cake
Guava/Passion Fruit Chiffon Cake
Haupia Cake
Haupia Pudding
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