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BEEF |
(All beef dishes are created with only certified angus beef) |
| Steamship Round of Beef |
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| With au jus & horseradish cream. Buffet served and Chef carved. (minimum 75 guests) |
| Rosemary Top Round of Beef |
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| Sirloin roast topped with fresh rosemary, baked to a tender medium rare. Sliced and served with au jus. |
| Prime Rib of Beef |
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| Seasoned and slow roasted to perfection. Served with au jus and horseradish cream. (add $2.00) |
| Filet Mignon Georgetown |
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| Filet, 6 oz., marinated and charbroiled to medium rare. Topped with Portobella mushrooms. (add $3.50) |
| Ballotine of Beef Tenderloin |
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| Whole tenderloin spiraled around mushrooms, garlic and herb stuffing. Baked and served with duxelle or béarnaise sauce. (add $3.50) |
| Beef Wellington |
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| Filet mignon, 6 oz., crowned with French country paté, wrapped in puff pastry and baked. Served with a choice of béarnaise or duxelle sauce with cognac. (add $3.50) |
| Beef Teriyaki |
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| Tender strips of beef, marinated and sautéed with red bell peppers, spring onions, and pineapple. Served with steamed basmati rice. |
| Beouf Bourguignon |
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| Sirloin tips of beef, braised and simmered in bourguignon sauce with mushrooms. Served over basmati rice. |
Beef Stroganoff
(Original Russian Recipe of the Czars)
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| Braised strips of sirloin in a hearty sauce. Served over rice or egg noodles. |
