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Beef Tenderloin Roast (Filet Mignon)
Perfectly prepared to your liking. Served warm as a dinner or at room temperature, thinly carved (buffet style or on toasted bread rounds). Complemented by home made Creamed Horseradish and/or White- Wine-Cracked-Pepper Dijon condiment sauces. |
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Garlic Crusted Premium Hereford Top Sirloin Roast
With Jus Natural. Simple, delicious! |
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Ginger-Tamari Grilled Flank Steak
Grilled Flank Steak, marinated in a special ginger-tamari-garlic sauce. Another of the Chef’s fabulous creations.
Offered during the grilling season.
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Bifteck Béarnaise (Sautéed steak with Sauce Béarnaise)
Pan seared sirloin steak, sliced and served with "delicioux" Sauce Béarnaise. |
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La Parilla Steak “Cancun”
Pepper crusted, spiced sirloin, flambéed with tequila, served with red wine reduction, introduces you to a new, delightful culinary experience |
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Sauerbraten - Traditional or “Auf Bayerische Art (Bavarian Style)
The Rhineland Art uses a vinegar marinade, the North German use a red wine marinade and a hearty Bavarian version is simmered in a beer marinade. We prepare a Sauerbraten to your preference, reflecting regional traditions. Served with German bread dumplings or rice – as you desire. |
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Perfect London Broil in BBQ Marinade
Perfectly done, served with red wine reduction or Horseradish-Dijon sauce |
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Hamburgers and Hot Dogs
On the grill with all American trimmings |
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Boeuf Bourguignonne à la Classique Façon (Beef Burgundy)
This famous dish of chunks of beef, bacon, boiling onions and mushroom caps will melt in your mouth. Beef Bourguignonne is a quintessential recipe and the ultimate comfort food. |
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Classic Hungarian Beef Goulash
Taste this outstanding staple of Austrian and Hungarian cuisine, expertly prepared by Blazena, who grew up with this fare. |
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Beef Stroganoff
An internationally popular dish was created for the wealthiest members of the Russian merchant aristocracy – the Stroganovs. You too can enjoy the tender Beef Tips sautéed with onions & mushrooms in a sour cream sauce. |
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Classic Beef and Mushroom Fondue
We set you up for a cozy private party (best up to 8 people). You then enjoy the company, while cooking Beef tenderloin tips in hot oil to your liking of doness along with mushroom buttons. The complementing sauces are a part of the culinary experience (select from: Horseradish, Green Goddess, Bernaise, Caper, Mustard or Blue Cheese). Also excellent with garlic or herbed butter alone. Can be easily applied for Chicken or Veal fondues. |
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Shabu-Shabu (Japanese)
Luxurious and absolutely delicious entree, cooked on table top, consisting of paper-thin sliced beef filet, cooked in a special vegetable broth, along with black Chinese mushrooms, Chinese cabbage, leeks, shirataki filaments (glass noodles), spinach (optional) and tofu (optional), served along with Ponzu and Sesame sauces.
The broth is enjoyed at the end of the meal as a soup, with Udon noodles.
This dish is suitable for smaller dinner parties. |
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