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Rack of Lamb with Rosemary
seasoned with Garlic, complemented with Mint pesto. |
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Gigot: A Provencal Classic (Grilled Lamb Shank)
Grilled to perfection with fresh rosemary and garlic. |
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Barbecued Top Sirloin of Australian Lamb,
With Ginger Soy Jus |
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Lamb Couscous
The traditional fare of Morocco. Baked chunks of lamb, served with herbed couscous. |
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Fribourg Bénichon Lamb
From the Canton of Fribourg, this savory lamb stew prepared with red wine, herbs and raisins is the Swiss “Thanksgiving dish”. It is a must on every table for the Festival of Bénichon (blessing) at the end of summer. Traditionally, it is served with mashed potatoes and stewed (whole) pears. |
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Scaloppini di Vitello Marsala or Madeira
Veal Scaloppini with wild mushrooms in Madeira (or Marsala) wine sauce |
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Veal Francese
With tangy lemon sauce and sun-dried tomatoes |
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Züricher Veal Geschnetzeltes
“Cream sliced steak” - one of the greatest dishes of European cooking! An absolutely delectable ragoût prepared with shallots, dry white wine, lemon peel and cream. |
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Classic Veal Wiener Schnitzel
Classic Schnitzel: a juicy, delicious, breaded, boneless cutlet is a European tradition – reaching way beyond the German or Austrian borders.
Enjoy the Schnitzels with our authentic German Potato Salad or in the true tradition, with boiled, parsleyed potatoes. |
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VEAL RAGOÛT in Shallot-Sherry Vinegar Sauce - Signature Dish
Superb unusual entrée of tender veal in a delicioux garlic-shallot-sherry vinegar sauce, with a hint of fresh thyme
Great to serve with oven roasted herbed potatoes.
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Veal Medallions with Maple Dijon Sauce & Herbs d’ Provence
Tender, juicy sautéed veal medallions with onions, white wine and special Dijon white wine sauce.
Delicious over farfale, garnished with a dollop of sour cream, will transfer you straight to Provence!
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Pan Seared Rack of Lamb (baby chops)
A treat for lamb chops lovers! Delectable Baby chops with smooth Midora mint-basil condiment sauce. Rack of Lamb also available. |
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Veal Chops with Mushroom Cream Sauce and Cognac
From the Alsace Region: Pan seared and oven baked finished veal chops, served with classic French Mushroom Cream Sauce, laced with cognac will trasport you into another word!
Finish your dinner with a glass of Calvados, for that complete experience. |
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