Blog

Steamed Asparagus Side Dish

Six to eight steamed asparagus spears topped with a hollandaise sauce.

By: March 25, 2019

Veal Weiner Schnitzel

Breaded and pan-toasted veal medallions topped with capers, Served in a lemon butter sauce.

By: March 25, 2019

Veal Oscar

Pan-sautéed veal medallions topped with jumbo lump crabmeat, mushrooms and asparagus spears. Served in a mournay sauce and accented with a lemon butter sauce.

By: March 25, 2019

Grilled Quail

Three grilled quails served in a raspberry reduction sauce.

By: March 25, 2019

Roasted Duck Breast

two six oz. pan-seared, oven-roasted tame duck breasts. Served in a raspberry reduction sauce.

By: March 25, 2019

Rack of Lamb

Pan-seared, oven-roasted baby New Zealand rack of lamb served in a basil mustard cream sauce.

By: March 25, 2019

12oz/ 16oz. Rib Eye

U.S.D.A. Prime cut, grilled and served in a three wine reduction sauce. Accented in a hollandaise sauce.

By: March 25, 2019

Two 3oz. Filets with Crab

U.S.D.A. Prime cut, grilled and served in a three wine reduction sauce. Topped with jumbo lump crabmeat and accented in a hollandaise sauce.

By: March 25, 2019

9 oz. Filet Mignon

U.S.D.A. Prime cut, grilled and served in a three wine reduction sauce. Accented in a hollandaise sauce.

By: March 25, 2019

Fish Jones

Pan-toasted fillet of fresh fish topped with flash fried oysters, served in a brown Meuniere sauce.

By: March 25, 2019
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