Meat Menu

1. Roasted Beef Tenderloin Carving Station
Certified Angus Beef tenderloin, carved on site accompanied by a horseradish sauce and a red onion marmalade.
Served with an assortment of rolls and butter

2. Grilled Filet of Beef
Rubbed with olive oil, garlic, and rosemary and served with a wild mushroom ragout.

3. Roasted Prime Rib
Roasted in the Chef’s blend of spices and accompanied by a bordelaise sauce and natural jus. (*on site carving available)

4. Grilled NY Strip Steaks
Rubbed with olive oil and garlic, grilled, with a truffled Cabernet reduction.

5. Classic Steak Frites
Pan Roasted Hanger Steak, or known as the “Butcher’s Tenderloin”, served along traditional pomme frites and a light béarnaise sauce.

6. Steak Hache
Classic French “hamburgers” served with fresh baked rolls, red wine braised onions, and pomme frites.

7. Beef Bourguignon
Beef short ribs braised in a traditional Burgundy sauce.

8. Grilled Flank Steak
Marinated in a chimichurri sauce and served with smoked tomato confit.

9. Roasted Leg of Lamb
Marinated with lemon, cumin, and saffron, with braised olives, preserved lemon, and a natural jus

10. Grilled Rack of Lamb
Garlic rubbed rack of lamb, grilled, and served with a cherry jus

11. Pan Roasted Veal Rib Chop or Tenderloin
Roasted veal rib chop or veal tenderloin with a natural rosemary jus.

12. Venison Loin Au Poivre
Venison loin coated with cracked green and black peppercorns and seared with a green peppercorn and black currant sauce.

13. Double Cut Pork Rib Chop
Grilled pork rib chop served with a southern “red-eye gravy” made from bourbon and coffee.

14. Prosciutto Wrapped Pork Tenderloin
Pan roasted pork tenderloin wrapped with prosciutto de parma and accompanied by a Port wine reduction.

15. Pork Baby Back Ribs
Baby back ribs house smoked all day with the Chef’s dry rub and signature BBQ sauce.

Office 301-869-5335 Fax 301-869-5338