CARVING STATION

SLOW ROASTED MAJESTIC BARRON OF BEEF WITH
CRUSHED PEPPERCORN AND HERBS, DIJON HORSERADISH SAUCE
TENDER GRILLED CHURRASCO STEAK (SKIRT STEAK) WITH
ARGENTINIAN CHIMICHURRI
NEW YORK STRIP STEAK AU POIVRE WITH A
GREEN PEPPERCORN COGNAC DEMI-GLACE
ROSEMARY ROASTED LEG OF LAMB WITH
GINGER, JALAPEÑO AND MINT MARMALADE
ROASTED TENDERLOIN OF BEEF WITH GUAVA BARBECUE GLAZE
BACON WRAPPED PORK LOIN WITH
DRIED FIGS, APRICOTS, GOLDEN RAISINS AND FRESH SAGE
THANKSGIVING ROASTED TOM TURKEY WITH
BROWN ALE GRAVY AND CRANBERRY CINNAMON CHUTNEY
SESAME CRUSTED SASHIMI GRADE TUNA LOIN
WASABI FOAM AND CITRUS PONZU DIPPING SAUCE
WELLINGTON-STYLE SALMON FILLETS TOPPED WITH
SAUTÉED MUSHROOMS AND GREEN ONIONS IN A FLAKY PUFF PASTRY

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