You may be wondering why I say 4-6 or 18-20 entrées in the pricing section and not just 6 or 20? The answer is in whether or not you will be having a fresh fish entrée. When I prepare a fresh fish entrée I will make the portion for one night's dinner, not two like with the other entrées.

An example of a menu I could create for you:

Halibut Baked Scampi
Fresh Garden Salad with Balsamic Vinaigrette

Veal and Wild Mushroom Sauce
over Penne

Cheese Enchiladas
with Mexican Rice

Chicken Cacciatore
with Orzo