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10 Hour Lamb Shanks
A whole lamb shank slow roasted with a mirepoix of vegetables. Infused with fresh garlic and finished with fresh rosemary sprigs and Burgundy wine. Served over orzo pasta. -
Boneless Duck Breast with Wild Rice and Cranberry Glaze
A twin duck breast thin sliced on the bias and served over wild rice and finished with a honey sweetened cranberry glaze. -
Braised Beef Short Ribs
Another one of those cool weather entrees, boneless short ribs of beef are braised with a rich tomato broth, carrots, onion, and bits of celery and served with cavatelli pasta to enjoy the sauce. -
Center Cut Veal Chops with Roasted Shallots and Peppercorn Demi-Glaze
Expertly trimmed veal chops are grilled and pan roasted with whole shallots veal demi glaze and Chianti wine. -
Filet Mignon
This regal cut can be sized for any type of service. Chateaubriand for tableside carving, full cut for a main course, or a petite sized for a surf and turf. Can be served with hollandaise sauce, beef demi glaze with peppercorns, or on a bed of caramelized onions. -
Frenched Lamb Chops with Porcini and Garlic Demi Glaze
A half rack New Zealand or domestic lamb, frenched and rubbed with a hint of Dijon, a roasted to your likeness. Served whole or sliced with a rich porcini and garlic sauce. -
Grilled Certified Angus Beef Rib Eyes
Dry rubbed with a spicy southwest combination of seasonings. Grilled to perfection over mesquite coals and served with a sweet red onion compote to balance the heat of the rub. -
Veal Saltimboca
Paillards of veal sautéed with sliced mushrooms and Marsala wine, and layered with fresh sage, proscuitto, and mozzarella cheese. -
Marinated Loin of Pork with Granny Smith Apples and Crumbled Blue
Oven roasted pork loin topped with sautéed granny smith apples in their skin and served with a sherry pan sauce reduction. Garnished with Maytag Blue Cheese. -
Pan Seared Double Thick Pork Chops
Our double thick and finely trimmed chops are pan seared in a cast iron skillet and finished in our ovens with roasted garlic, Chablis wine, and roasted sweet onions. -
Prime Rib
What can you say about this classic?? Roasted and served with au Jus in your choice of size. Accompanying the rib could either be a traditional popover or a savory fresh baked scone. -
Provimi Veal Oscar
Thin sliced Provimi veal cutlets sautéed in a sherry wine sauce and topped with steamed asparagus, lump crab, and hollandaise sauce. -
Provimi Veal Osso Bucco
Thick meaty Provimi veal shanks are seared with seasoned flour and braised in a Barolo wine sauce with a miripoix of vegetables. The resulting rich sauce can be served on risotto, lentils, or cavatelli. -
Sweetbreads
Veal sweetbreads are thin sliced and marinated in buttermilk and sea salt. Prepared francaise style with an egg batter, they are served with a julienne of vegetables and a fried sage Frangelico brown butter. -
Stuffed Boneless Pork Roast
A rolled and tied pork loin roast stuffed with fresh spinach, Fontina cheese, roasted peppers, fresh garlic and parsley. Carved by one of your guests, and served with cognac gravy. -
Stuffed Pork Chops
A tom's favorite!! We take a double cut pork chop and stuff it with our famous sausage and apple stuffing, and slow roast it with apples and sweet onions. -
Mediterianean Pork Loin
Sliced and topped with sundried tomatoes, Kalamata olives, roasted peppers, artichoke hearts, and capers -
Wood Grilled Steaktips
Mesquite marinated sirloin tips tossed with roasted mushrooms and onions -
Sliced Steakhouse Sirlion
Hand carved and sliced steakhouse sirloin is paired with a quartet of sauces. Some options may be chimichurri, siracha boom boom, fresh pico d gallo, horseradish aioli, and more! -
Adobo Rubbed Pork
Hand rubbed and slow cooked to perfection. This spicy pork combos with our sweet and fresh mango salsa -
Boneless Leg of Lamb
These herbaceous meat is marinated with white wine, rosemary, lemon and garlic. -
Exspresso-Crusted Tenderlion
Brown sugar, cumin, cayenne pepper, and finely grinded espresso rubs and surrounds this beautiful cut of meat. -
Porkette Roast
Boned and tied, rolled in our signature sausage seasons -
Sirlion Roltine
Rolled and tied, flank steak surrounds sautéed spinach and provolone cheese. -
Asain Inspired Pork Loin
Pan-Asian marinated pork loin, sliced and served with sesame hoisin green beans and jasmine rice -
Stuffed Porkloin or Pork Chop
Sausage and apple stuffed, spinach and provolone, sundried tomato and wild rice stuffed.... the possibilities continue on! -
Bone-in Leg of Lamb
Deglazed with fig compote and balsamic glaze for a sweet and savory combination -
Bacon Brown Sugar Glazed Ham
Spiral glazed ham covered in bacon and brown sugar -
Honey Dijon Ham
Budaball ham covered in local honey and Dijon mustard, slow cooked to perfection. This will surely be a crowd pleaser! -
Greek Meatballs
Hand-formed lamb meatballs are served with a mint yogurt sauce and shaved red onion
