The following entrees must be prepared on premise and therefore
are more suitable for intimate gathering and home chef parties.
SHRIMP DALMATIA: Lightly breaded and sautéed shrimp
served with a rich brandy and paprika veloute.
GRILLED SWORDFISH STEAK: Served with toasted pecan lime butter.
VEAL CHOP: Hazelnut crusted veal topped with a port wine fig sauce.
BLACK PEPPER CRUSTED WHOLE BEEF TENDERLOIN: Served
with horseradish cream.
VENSION CHOP OR ELK TENDERLOIN: Prepared with black cherry
and truffle oil reduction.
BRAISED RABBIT: accompanied with tomato mixed olive ragout.
CHICKEN KIEV: Pounded and rolled breast, breaded and
filled with a rich herbed butter.
RACK OF LAMB: Prepared with a pomegranate pinot noir reduction.
CROWN ROAST OF PORK: Stuffed with apple and sage stuffing.
DUCKLING JUBILEE: Roasted half duck topped with caramelized onion
and an apricot cognac sauce flavored with orange, honey and cream.
Also available whole spit roasted lamb or pig.
