PLATED TENDERLOIN BRISKET & BEEF ROUND Tuscan Filet: Grilled Filet Tossed in Pesto and Sun Dried Yankee Pot Roast Jardinière: Braised Beef Brisket with Tomatoes Jardinière Vegetables in a Light Brown Sauce. Black and Bleu Filet: With Blackened Cajun Dust and Beef Rouladen: Braised Round of Beef brushed with Di- Bleu Cheese Crumbles jon Mustard, stuffed with Bacon, Cornichons, Carrots, and Seared Filet Mignon Forestière: Topped with Port Wine Onions, and served with a Mustard Demi-glace. and a Tri-Mushroom Ragu BBQ Brisket: Slow cooked, moist and tender. Steak Diane: Tenderloin Medallions of Beef Grilled and topped with a Light Mushroom Sauce. VEAL Veal Dannielle: Veal and Chicken sautèed in White Wine Tournedos au Poive: Pan-Seared Tenderloin. Accompa- garnished with Jumbo Shrimp. nied by a Pink and Green Peppercorn Demi-Glaze Veal Florentine: Sautèed with Fresh Spinach and Provolo- Filet Mignon Beauregard: Ladled with Seafood Bisque ne Cheese, garnished with Peppercorns. Tournedos Cordon Rouge: Filet Mignon Sautéed with Veal Saltimbocca: Pounded with Prosciutto, topped with a Brandy, Port Wine and Pancetta. Sage Wine Sauce. Grilled Filet Mignon: Perfectly seasoned and Grilled, Topped with Steak Butter Sauce PORK Filet Mignon Chasseur: Ladled with Hunter Sauce and Maple Glazed Pork Loin: With a New England-Style Pearl Onions. Whiskey-Buttered Applesauce. *Add Fantail Shrimp garnish at $ 0.90 each additional. Peanut Roasted Pork Loin: Ladled with a Honey-Mustard Sauce. PLATED BEEF Roast Pork Loin Flamande: Served with an Apple-Onion Grilled Sirloin: Top Sirloin served with Madeira Wine Sauce. Sauce. Pine Nut, Apricot and Fig Stuffed Pork Loin: With a Boneless Braised Beef Short Ribs Slow cooked and Ten- Plum & Walnut Sauce. der Bacon Wrapped Boneless Pork Loin: Served with an Herb Roasted Prime Rib Of Beef: Cooked to your liking, Ancho Cream Sauce. and served with au Jus. (12 oz. only plated) Apple-Baked Roast Pork Loin: Braised in an Apple Whis- key Sauce.
HAND CARVED ROASTS FOR BUFFETS Suckling Pig Display: Feeds ≈ 30 People. (We recom- Herb Roast Sirloin: Sirloin of Beef Oven Roasted to your mend adding additional pulled pork for additional servings.) liking. Served with a Green Peppercorn Sauce. Pulled Pork: Slow Cooked with Traditional BBQ or Mojo Herb Roasted Châteaubriand: Hand-Carved, and pre- Sauce. sented with a Peppercorn Sauce and Horseradish Chantilly. Cuban Pork Loin Mojo: With Traditional Cuban Mojo FLANK STEAK Sauce. Stuffed Flank Steak: Rolled and Sliced, filled with Mush- LAMB rooms, Spinach and Bacon. Rack Of Lamb: With Rosemary and Marsala Wine or Ha- Beef Braciole: Pounded and Rolled Flank Steak, filled with zelnut Crusted with Cherry Wine Sauce or Minted Demi- Romano Cheese, Parsley, and Garlic, accompanied by a glaze. Provençal Sauce. Grilled Lamb Chops: Served with a Mint Chutney Sauce. Marinated Flank Steak: Marinated in Garlic, Red Wine, Rolled Stuffed Leg Of Lamb: Filled with Tomato, Green Herbs and Olive Oil. Onion, Veal, and Parsley, accompanied by a Mint Sauce. London Broil with Bordelaise Sauce
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