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  MAIN COURSE - VEAL & LAMB  
     
 
Rack of Lamb with Rosemary
seasoned with Garlic, complemented with Mint pesto.
Gigot: A Provencal Classic (Grilled Lamb Shank)
Grilled to perfection with fresh rosemary and garlic.
Barbecued Top Sirloin of Australian Lamb,
With Ginger Soy Jus
Lamb Couscous
The traditional fare of Morocco. Baked chunks of lamb, served with herbed couscous.
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.
Scaloppini di Vitello Marsala or Madeira
Veal Scaloppini with wild mushrooms in Madeira (or Marsala) wine sauce
Veal Francese
With tangy lemon sauce and sun-dried tomatoes
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.
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.
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.
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!
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.
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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COLD APPETIZERS or FIRST COURSES
EUROPEAN CANAPÉ SELECTION
HOT APPETIZERS or FIRST COURSES
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MAIN COURSE - BEEF
MAIN COURSE - PORK
MAIN COURSE - VEAL & LAMB
MAIN COURSE - POULTRY
MAIN COURSE - SEAFOOD
MAIN COURSE - PASTA
VEGETARIAN DISHES
IDEAS FOR KIDS
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THE BREAD BASKET
 
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