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Cabinetry 101

Core Values

Welcome to Pennville's own custom cookbook. Please take some time to browse

through our wonderful selection of recipes

Menu

Appetizers

• Roasted Almond Chicken Salad with Roasted Sweet Pepper Barquettes and

Curried Roasted Onion Puffs

• Bruschetta and Crustini

Entrees

● Seared Duck Breast and Duck Leg Confit with Duck Demi-Glace

Fish

● Pan Seared Salmon with Fish Velote Sauce

● Black Tip Shark with Spaghetti Squash and Rutabaga

● Rainbow Trout Meuniere with Potatoes O'Brien and Butternut Squash

Beef

● Fillet Mignon Beurre Rouge with Roasted Garlic Mashed Potatoes

● Fillet Mignon with Goat Cheese Potatoes and Balsamic Tomatoes

Deserts

• Sacher Torte with Strawberry Sauce

• California Fruit Tart

Recipes provided by Eric Van Helden, Culinary Institute of America trained Chef