Beef Cuisine

Grilled Chateaubriand
Thinly sliced Filet Mignon served with a Pomme Mousseline Potato with your choice of either an Au Poivre Brandy Sauce or a Demi Glaze

Medallions of Filet Mignon
Shittake and Morel Mushroom Cream Sauce with Madeira Wine Topped with crabmeat

Prime Rib of Au Jus
Choice Beef Rib-Eye Slowly Roasted Served with Horseradish

Tenderloin of Pork
Roasted with Herb Crust served Sliced in either a Port Wine Demi Glaze Garnished with Caramelized Onions or a Apple Normande Coulis


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Medallions of Veal
Served either Saltimbocca, Marsala or Francese


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Combo Plates *additional charge
* Any 2 entrees may be combined together to create a Combo Plate

Sliced Filet Mignon and Jumbo Stuffed Shrimp
Sliced Filet Mignon in a Bordelaise Sauce served with two Jumbo Shrimp stuffed with Crab Imperial topped with a Cardinal Sauce

Chicken Francese with a Crabcake
Sauteed Egg-Dipped Chicken Breast in a White Wine Lemon Beurre Blanc Sauce served with a Crabcake topped with a Pomery Mustard Cream Sauce