Italian, Portuguese, Cajun and Creole Cuisines - Chef Roger Greene Chicago

Sample Menu Selections

Here are menu items that you may want to include in your upcoming services. These are a small sampling of dishes that have been enjoyed or requested by other clients.

Family favorites or special recipes are cheerfully incorporated into your menu on request. Remember: I tailor the menu to your family's tastes.

Side dishes will be included in your service to complement your entrees. Many fresh vegetables lose quality when stored in home freezers. At your request, fresh veggies can be washed, cut and packaged in your refrigerator for quick cooking or grilling as needed.

Costruire una cifra!






Beef and Pork

Beef Bourguignonne
Classic French Beef Stew with Mushrooms and Pickled Onions in a rich Red Wine Sauce

Beef Stroganoff
Beef Strips in a Sherry Mushroom Beef Sauce finished with Sour Cream and served on a bed of Egg Noodles

Braised Short Ribs of Beef
Tender and succulent pieces of Beef simmered with Vegetables in a Red Wine Sauce

Osso Buco with Gremolata
A boneless version of this hearty Italian Veal Stew accompanied by the bright taste of Lemon, Garlic, and Parsley Gremolata

Rosemary Beef Stew
Lean Beef in a flavorful Wine-Infused Tomato Sauce with Rosemary and Herbs

Pork Paprikash
Pork Tenderloin Medallions sautéed and topped with a mild White Wine Sauce seasoned with Marjoram and Paprika finished with Sour Cream

Roast Pork with Sweet Potatoes and Apples
Sweet Potatoes, Apples, and Honey create a hearty flavor, and slow cooking tenderizes the lean Pork

Grand Marnier Orange Pork Chops
Seared thick Pork Chops in a savory sweet Orange Sauce

Prosciutto and Spinach Lasagna
Lasagna with Red Onion, Spinach, and Prosciutto filled with Four Cheeses

Pork and White Bean Chili
A spicy Diced Pork and White Bean Chili with Chipotle Peppers


Chicken Marsala
Chicken Breasts stuffed with Prosciutto and Cheese and topped with Marsala Mushroom Sauce

Kung Pao Chicken
Spicy Oriental Chicken with Peanuts in Sauce served with White Rice

Moroccan Lemon Chicken
North Africa-style Chicken with Chickpeas, Green Olives, Lemon, Cumin, Cinnamon, Honey, and Cilantro

Turkey Cutlets with Cranberry Currant Sauce
Sautéed Turkey Cutlets in a spicy sweet Cranberry Currant Cream Sauce

Chicken and Black Bean Enchiladas
Chicken Strips, Black Beans, Jack Cheese, and Red Bell Peppers in a Mexican Salsa rolled in Flour Tortillas and topped with Cheese and Picante Sauce


Coquille St. Jacques
Sea Scallops in a light and creamy Mushroom Sauce

Sweet and succulent Creole-style Jumbo Lump Crabcakes

Red Snapper Veracruz
Red Snapper in a Tomato Sauce with Garlic, Cilantro, and Lime with Capers and Spanish Olives

Shrimp Verde
Pasta, Shrimp and Tomatoes in a Pesto Cream Sauce

Moroccan Spiced Salmon on Lentils
A spicy Moroccan Salmon Fillet served on a bed of French Green Lentils with a Harissa enlivened Tomato Sauce


Eggplant Roulades with Marinara Sauce
Baked Eggplant Slices rolled and filled with Three Cheeses and topped with a light Marinara

Black Bean Tamale Pie
Seasoned Black Beans with Green Bell Peppers, Onions, Tomato Sauce, Corn, and Cheddar Cheese topped with a Cornmeal Crust

Four Grain and Vegetable Burritos
A Vegetarian sweet spiced Grain and Bean Burrito

Spinach Stuffed Lasagna Ruffles
Lasagna Noodles rolled with Spinach and Cheese and baked in a Tomato Sauce

Cheese Stuffed Shells with Sun-Dried Tomato
and Basil Cream Sauce

Large Pasta Shells filled with Ricotta, Mozzarella, and Parmesan Cheeses and topped with a Sun-Dried Tomato Basil Cream Sauce


Braised Leeks
Earthy Leeks braised in Chicken Broth with a touch of Butter

Herb and Lemon Green Beans
Green Beans in an Herb Dijon Vinaigrette

Scalloped Corn
A creamy Corn Casserole made with two styles of Corn, buttery Ritz Cracker Crumbs, Parmesan Cheese, and Green Beans

Honey Dijon Carrots
Carrots in a sweet Honey-Mustard Glaze

Sautéed Sweet Potatoes with Spinach
Sautéed Curried Sweet Potatoes and Spinach accented with Balsamic Vinegar

Rice, Pasta & Grains

Garlic Soba with Broccoli Rabe

Orzo with Chervil

Cheese Tortellini with Basil Pesto

Risotto with Porcini Mushrooms
Creamy and toothsome Arborio Rice side dish with Parmesan Cheese and the earthy flavors of Porcini Mushrooms

Bulgur with Mushrooms
Bulgur made with Beef Stock, Diced Mushrooms, Shallots, and Thyme


Rosemary and Chevre Mashed Potatoes

Lyonnaise Potatoes
This is a classic side dish of Sliced Potatoes and Onions

Gingered Mashed Sweet Potatoes
Gingered mashed Sweet Potatoes infused with Coconut Milk, Lime Juice, Jalapeño Peppers, and Cilantro

Potatoes Romanoff
Baked Potato Casserole with Cottage Cheese, Sour Cream, and Green Onions topped with Cheddar Cheese

Roasted New Potatoes Tuscan-Style
Quartered New Potatoes roasted with whole Garlic and fresh Rosemary

Contact Chef Greene

Member of the Lincoln Park Chamber of Commerce Johnson and Wales University 1990 Honors Graduate and Teaching Assistant Member of U.S. Personal Chef Institute ServSafe Certified amd Fully Insured
Fully Insured
USPCA Code of Ethics Member of the Lakeview Park Chamber of Commerce