Les Viande
Meat Entrees

B = Buffet, T = Tableside, Q = Barbeque

Beef Burguignon
Cuts of Tip Roast and Roasted Garlic in a Burgundy Mushroom Demi-Glaze, Served over Noodles. B,T

Beef Wellington
Beef Tenderloin with Duck Pate Maison, Wrapped in a Flaky Puff Pastry with Madeira Sauce. B,T

Beef Stroganoff
Cubed Top Roast with Mushrooms and Pearl Onions in a Sour Cream Demi-Glaze Sauce, Served over Noodles. B,T

Lamb or Beef Shish Kabob
In Middle Eastern Marinade, Skewered with Peppers, Onions, Mushrooms and Tomatoes. B,T,Q

Veal Facon Chasseur
Veal Escalope with White Wine, Shallots and Mushrooms. B,T

Beef Ribs
Prepared BBQ, Teriyaki or New Orleans Style. B,T,Q

Veal Piccatta
Veal Escalope with Capers, Lemon and Parmesan. B,T

Pork Chops
With Smoked Apple Cider Demi-Glaze Sauce. B,T,Q

Pork Loin
Medallions with Port Wine Glaze. B,T,Q

New York Sirloin
Maitre'd Butter. B,T,Q

Filet Mignon
Crowned with Béarnaise Sauce. B,T,Q

Italian Sausage
Sautéed Peppers and Onions. B,T,Q
Other Sausage Choices by Request

Ask our Chef about additional selections or making
your preferred dish. Call for Pricing.