Entrée
suggestions :
U.S.D.A. Black Angus special seasoned with herbed dry rubbed and slow roasted. Carved to order for each guest and served with mild horseradish sauce and natural au jus.
Completely trimmed flank steak held in our signature marinade over night. Then hand rubbed with seasonings and char broiled over mesquite and carved to order.
Whole marinated Black Angus tri tip basted with our hickory smoked sauce. Mesquite broiled and carved to order.
U.S.D.A. black angus slow roasted and carved to order for each guest served with marchan d`vin sauce and a mild horseradish sauce on the side.
Our special cut U.S.D.A. choice center loin 12 ounce. Tightly trimmed and broiled over the mesquite with sautéed mushrooms.
Cut from the boneless prime rib of beef. Mesquite broiled to order and served with burgundy wine sautéed mushrooms.
Trimmed with cap off. Center cut 12-ounce mesquite broiled to order with sautéed mushrooms.
Seasoned 10-ounce ground top sirloin with fine chopped shallots and bell peppers. Served with marchan d`vin sauce.
U.S.D.A. Black Angus slow roasts 5 hours with fresh garlic, whole shallots, root vegetables and fresh herbs in burgundy wine. Served with marchan d`vin sauce.
Braised sirloin strips with shallots and rich beef stock, splashed with burgundy wine and simmered. Finished with sour cream and served with grandma’s homemade egg noodles.
The traditional way. Tightly trimmed and hand sliced, served over seasoned steamed cabbage wedges with our mild horseradish sauce on the side.
U.S.D.A. Black Angus slow simmered with plenty of minced onions, paprika, and rich beef stock. Served with grandmas homemade egg noodles and tureen of sour cream.
U.S.D.A certified boneless spring lamb, slow roast on the spit with fresh rosemary and Australian dry rub. Carved to order served with fresh minted demi-glace sauce.
Marinated Black Angus top sirloin alternated with bell pepper, Spanish onion, mushroom and cherry tomato on bamboo skewer. Mesquite broiled to order.
From the center loin, mesquite broiled to order, served with roast apples.
We set up our display Belson rotisserie and mount a fresh Iowa pig sized for your event. We pop an apple in his mouth and slow roast and hand baste throughout the day with Mojo Criollo marinade. Then we carve to order for each guest and serve with Goya mesquite garlic dipping sauce along with honey bar b cue sauce on the side.
Whole Virginia hickory smoked hams carved to order and served with Barbados fruit sauce.
Special dry rubbed and slowly basted with our bourbon hickory sauce. Finished over the mesquite grill and served with our Chicago smoked sauce. Yes, we were in the finalists in the great Chicago rib cook off.
Whole boneless loin of pork stuffed with authentic Basque chorizo or fresh apple compote. Hand rubbed with fresh herbs and oven roast. Carved to order for each guest served with natural pork gravy.
Boneless skinless breasts of chicken held in our teriyaki marinade overnight then mesquite broiled with a light glaze and served on a bed of saffron rice pilaf.
With dry rub slowly broiled and basted with our own hickory mesquite bar b-q marinade, and served with our Chicago honey smoked bar b cue sauce.
Fresh boneless skinless breasts broiled over the grill basted with fresh lime and yogurt glaze, and served on a bed of saffron rice pilaf.
Fresh whole fryers, hand quartered lightly seasoned and breaded. fried up crispy golden brown. Served with honey and country biscuits.
Fresh boneless skinless breasts broiled over the grill basted with East Indian fresh lime and yogurt glaze, and served on a bed of curried saffron rice.
Whole oven roast rock cornish hens, seasoned with our savory rub. split and served over wild rice with bordelaise sauce on the side.
Sautéed in extra virgin olive oil with plenty of garlic, bell pepper onions plum tomatoes and Italian spices.
Boneless skinless fresh breast of chicken lightly seasoned and sautéed in extra virgin olive oil with plenty of fresh crushed garlic, oregano and white wine. Finished in the oven with a rich chicken stock
Boneless skinless breast of chicken stuffed with Canadian ham and open eye Swiss cheese. Baked golden in the oven and served on a bed of saffron rice pilaf.
Boneless breast sautéed and simmered in heavy fresh crème, garnished with julienne of black forest ham and gruyere cheese served over Canadian bacon.
U.S.D.A fresh Vermont toms, oven roast with savory dressing. Carved and served with natural giblet gravy.
Dry rubbed with seasoning and whole caraway. the cavity is stuffed with fresh oranges and herbs, slow rack roasted and served on a bed of wild rice pilaf. Sauce biggarade.
Our signature formula with multi layers with 3 cheeses. Ricotta, mozzarella and parmesano-reggiano, topped with rich meat sauce. Vegetarian lasagna also available. Garlic bread on the side.
Marinated sirloin strips with sautéed red and green bell peppers and Spanish onion seasoned with south of the border spices. Wrapped in flour tortillas and served with our fresh salsa, refried beans and Spanish fried rice.
With corn tortilla shells and soft flour tortillas, shredded steak taco meat, shredded cheddar, diced tomatoes, sour cream and jalapenos. Served with our fresh pico de gallo salsa.
Jumbo prawns are speared on the bamboo with Atlantic sea scallops and South Pacific mako shark filets, alternated with fresh green and red bell peppers and Bermuda onion, then basted with fresh garlic and herbed butter, broiled over the mesquite and served on a bed of saffron rice pilaf.
Boneless white flaky fillets fried up golden with tartar fresh lemon and cocktail sauces.
Center cut from the loin, char broiled and served with sauce charon and buerre blanc.
Center cut loin steaks char broiled over the mesquite grill. Served with lemon caper butter.
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