BEEF DISHES:
 

Garlic and herb crusted medallions of beef with drunken scallops served with a Julienne of zucchini and carrots, steamed Peruvian potatoes and a Sake and lemon beurre blanc

Boeuf aux carrottes - simple and delicious
Beef and carrots stew slow cooked for 4 to 5 hours with herbs and red wine, served with white rice

Tournedos Felix Faure
Tenderloin with cracked black pepper , mushrooms, Cognac and cream sauce

Prime rib of beef au Jus

Roast tenderloin, sliced and served with Bordelaise Sauce

Grilled filet mignon served with your choice of Roquefort butter, Béarnaise sauce, red Pepper white bean ragout, or wild mushroom demi-Glace

Grilled New York sirloin served with your choice of Roquefort Butter, Béarnaise Sauce, sherried mushroom caps, or wild mushroom demi-Glace

Five peppercorn blend Steak au poivre, pan-seared and served with wild mushroom Madeira demi-Glace

Petite filet mignon and half of a baked-stuffed Lobster served with Béarnaise sauce and drawn butter Market Price

Petite filet mignon with crab-stuffed Shrimp served with Béarnaise sauce and drawn Butter

Steak Diane
Beef tenderloin steak sautéed with shallots, mushrooms and parsley, flambéed with Cognac

Bermuda Triangle
A combination of filet mignon, shrimp and chicken breast, each with their own sauce

 LAMB DISHES

Carré D' Agneau Rôti ratatouille et Jus de Romarin

Rack of lamb with ratatouille and rosemary Juice served with roasted potatoes

Grilled lamb chops, marinated in olive oil and fresh thyme, served with a hazelnut butter

Kiwi lamb chops
Grilled lamb chops marinated in Kiwi,yogurt and garlic served with a fresh Avocado, papaya and melon salsa

VEAL DISHES

Blanquette de veau aux deux champignons
Veal and mushroom stew in a white light creamy  sauce, served with white rice.

Veal picatta with pecans, spring vegetables with prosciutto and natural juices

Traditional Osso Bucco with a risotto a la Milanese

Veal Saltimbocca
Prosciutto stuffed veal scaloppini  with a  tomato and Marsala wine sauce and spring peas

Veal Milanese
Lightly breaded sautéed veal scaloppini with herbs and lemon, served with finely sliced zucchini

Médaillon de veau aux endives
Roasted filet of veal served with braised endives and orange segments

Veal brochettes with a green peppercorn cream sauce

Veal  pamigiano
Veal scaloppini topped with prosciutto and Pamigiano with a light white wine sauce and fresh sage

Grilled rosemary veal chop with roasted garlic and goat cheese mashed potatoes and a white wine mushroom cream sauce.

Côte de veau, ragoût de légumes au jus
Sautéed veal chop served with a vegetable ragout with truffles and natural cooking juices

  PORK DISHES

Dried Fruit Stuffed Pork Tenderloin with Roasted New Potatoes and Bacon-Sherry Vinaigrette