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 | Entrée Meats
Organic Canadian Veal Chops alla Foréstiere
Fricassée of Tomato-Wild Mushroom and Rosemary
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Casoulet of Duck Confit, Prosciutto
Cannellini Beans and Saucisses de Toulouse
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New Zealand Organic Wild Beef Tenderloin
Foie Gras Scented Mashers and a Bordelaise Sauce
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Osso Buco alla Milanese (veal or elk)
With Saffron Risotto and Haricot Vert
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Classic Tournedos Rossini
Medallions of Black Angus Beef Tenderloin, Topped with Foie Gras and an Italian Truffle Sauce
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Pomegranate Grilled Jumbo Colorado Lamb Chops (double chops)
Caramelized Vidalia Onion Mashers, and Jumbo Peeled Asparagus
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Bravo! Beef Wellington
Filet Mignon Topped with Pate de Foie Gras and White Truffle Duxelle Wrapped in a Delicate Pastry Crust
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Lobster and Herb Stuffed Filet Mignon
Roasted Garlic Mashers and a Zinfandel Jus
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Crown Roast Rack of Colorado Lamb
Chestnut, Mushroom-Herb Stuffing and Lamb Demi Glace
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Roast Prime Rib of Beef, Au jus (Black Angus Bone in or Wild Organic New Zealand Boneless)
Classic Yorkshire Pudding and Creamy Beaver Horseradish
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Strip Steak au Poivre (New York, Kansas City or Wild Organic New Zealand Cuts)
Gorgonzola Potato Soufflé and a Cognac Green Peppercorn Sauce
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Stuffed and Rolled Loin of Pork “Roulade”
Apple, Cherry and Walnut Stuffing, Rosemary-Granny Smith Chutney and a Calvados Brandy Sauce
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Bistecca alla Fiorentina, “Tuscan Porterhouse”
Lemon, Rosemary and Pesto Potatoes “Au Gratin”
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Organic Roasted Chateaubriand
With Duchess Potatoes, a Bouquet of Vegetables and Béarnaise Sauce
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Chef’s Carving Station of
Organic New Zealand Wild Beef Tenderloin
With a Black Truffle Sauce and Creamy Horseradish
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