MEAT ENTRÉES
|
“cote de veau archiduk” |
$26/person
|
|
(Grilled veal chop with
mushroom |
|
|
“La roulade de veau de monte carlo” |
$18/person
|
|
(Veal |
|
|
“Le filet cochon aux pruneaus” |
$12/person
|
|
(Grilled pork tenderloin with a prune barbecue sauce) |
|
|
“grilled steak with caramelized onions, blue cheese, wild mushroom relish & roasted red pepper sauce”
|
$18/person
|
|
“pan-grilled lamb with walnut mint pesto”
|
$18/person
|
|
“Filet mignons baernaise” |
$25/person
|
|
(grilled filet Mignons with Bernaise sauce) |
|
|
“filet au poivre ou vert” |
$30/person
|
|
(Filet with black or green
peppercorns in a cream |
|
|
“Le gigot d’agneau en croute” |
$18/person
|
|
(Butterflied leg of lamb in a rosemary mustard crust) |
|
|
“carre d’agneau” |
$30/person
|
|
(Rack of lamb in a thyme mustard crust) |
|
|
“roast tenderloin of beef with GORGONZOLA & mushrooms”
|
$25/person
|
From www.teasandwiches.com Le Petit Chef, Diane Montgomery Owner
MEAT ENTRÉES
|
“cote de veau archiduk” |
$26/person
|
|
(Grilled veal chop with
mushroom |
|
|
“La roulade de veau de monte carlo” |
$18/person
|
|
(Veal |
|
|
“Le filet cochon aux pruneaus” |
$12/person
|
|
(Grilled pork tenderloin with a prune barbecue sauce) |
|
|
“grilled steak with caramelized onions, blue cheese, wild mushroom relish & roasted red pepper sauce”
|
$18/person
|
|
“pan-grilled lamb with walnut mint pesto”
|
$18/person
|
|
“Filet mignons baernaise” |
$25/person
|
|
(grilled filet Mignons with Bernaise sauce) |
|
|
“filet au poivre ou vert” |
$30/person
|
|
(Filet with black or green
peppercorns in a cream |
|
|
“Le gigot d’agneau en croute” |
$18/person
|
|
(Butterflied leg of lamb in a rosemary mustard crust) |
|
|
“carre d’agneau” |
$30/person
|
|
(Rack of lamb in a thyme mustard crust) |
|
|
“roast tenderloin of beef with GORGONZOLA & mushrooms”
|
$25/person
|