Meat Entree Plates and Platters

Steak Diane

New York Steak grilled and served with a brandied green peppercorn sauce

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Tenderloin of Beef with Shoestring Potatoes

Swiss chard, bacon lardoons

and a rich demi-glace, over a crisp leek-potato cake

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Chicken Breast Roulade

with roma tomatoes, oregano, Swiss and a sherry cream sauce

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Chicken Marsala

Pan seared chicken breast, and a rich Marsala wine cream sauce

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Beef Wellington

Filet Mignon rubbed with a mushroom duxelle, truffle oil,

and foie gras, wrapped in puff pastry

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Pork Tenderloin

Wrapped with spinach, apples, blue cheese, and pine nuts

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Grilled Rack of Lamb

Rosemary- Zinfandel Marinade. Served with Tuscan style Potatoes
Cold Fried with Nelson Family’s Mendocino Extra Virgin Olive Oil
Basil-Parsley Gremolada, Asparagus and Dijon Crème

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Oven Roasted Beef Chuck

with freshly grated horseradish creme fraiche, roasted garlic polenta, and a tournee of root vegetables