Filet Mignon
Grilled and served with wild mushroom risotto, sautéed asparagus tips, and red wine reduction bordelaise.
Oven Roasted N.Y. Sirloin
Sliced and served with basil infused mashed potatoes, sautéed vegetable medley, and topped with a green peppercorn brandy cream sauce.
Beef Wellington
Pan seared tenderloin wrapped in puff pastry and a mushroom duxelle served with asparagus tips and a shallot demi glace.
Roasted Loin of Pork
Well seasoned and cooked perfectly, served with candied glaced yams and sautéed green beans with a Jack Daniels bourbon glace.
Rack of Lamb Provencal
Accompanied by herb roasted new potatoes, oven carmelized eggplant ratatoulli and roasted garlic au jus.
Thyme Crusted Rack of Lamb
Accompanied by blended white and wild rice pilaf, steamed broccoli polonaise, mint au jus.
Twin Veal Chops
Pan seared with red, white, and gold, potatoes, tangy glazed carrots, glace de viande.
Osso Buco
Braised veal shanks with red wine, mirepoix, and tomatoes, served with steamed rice.
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