Entrees

 

Beef

 

Pot Roast

with diced carrots, onions and celery

 

Flank Steak

topped with wild mushrooms served

with balsamic reduction

 

Skirt Steak

with shallot and garlic wine sauce

 

London Broil

with Sweet water dijon mustard sauce

 

Prime Rib Roast

with a rub of rosemary, sea salt and

cracked black pepper

served with au jus and horseradish sauce

 

Oven Roasted Beef Brisket

with red wine sauce

 

Pork

 

Roasted Pork Chops

with peach hard cider glaze

 

Sage Roasted Pork Tenderloin

with Plum sauce

 

Curry Roasted Pork Shoulder

 

Glazed Ham

with pineapple

 

Cuban Roasted Pork Shoulder

 

Poultry

 

Stuffed Chicken

chicken breast stuffed with mushrooms

and spinach topped with olives, tomatoes and basil

 

Rosemary Chicken

and roasted potatoes

 

Stewed Chicken

with tomatoes, shallots and garlic

 

Pecan Chicken

with curry coconut milk sauce

 

Turkey Cutlets

with a pear and cranberry chutney

served alongside sweet potato hash

 

Oven Fried Turkey Cutlets

with scallion/garlic mashed potatoes, a homemade

cranberry/rosemary sauce and covered in panko bread crumbs

 

Seafood

 

Grilled Sea Bass

in chili-lime sauce

 

Roasted Salmon

in a dill hollandaise sauce

 

Blackened Grilled Shrimp

with red beans and rice drizzled with a sweet

bourbon sauce