The selection below can be integrated into a plated dinner, buffet or stations format

  • Roasted Tenderloin of beef, 3 peppercorn rub, Chimichurri sauce
  • Grilled seasoned flank, sliced in presence of your guests, French horseradish sauce
  • Boneless short ribs in a soy/star anise sauce
  • Cubes of sirloin beef braised in red wine with mushroom and onions
  • Roast leg of lamb, boneless, carved in the presence of your guests, minted jus
  • Roasted loin of pork, apple bread stuffing, Bourbon/prune sauce
  • Roasted loin of pork, Char Siu, served with braising liquid
  • Paillard of chicken breast, with Mascarpone and spinach stuffing, Dijonnase sauce
  • Chicken cutlet, marinated with lemon, basil and garlic, pan seared, tomato/basil compote
  • Roasted breast of chicken, sun dried tomato crust, atop a red wine sauce, sliced and fanned
  • Chicken Balti (roasted boneless chicken in a tomato yogurt sauce with South Asian spices)
  • Thai style marinated and roasted chicken thighs, cut into bite size pieces and served in a light lime/basil/mint sauce
  • Sautéed chicken breast, Marsala sauce with mushrooms
  • Roasted Moroccan style chicken breast, lemon/garlic jus garnished with preserved lemons, black olives and artichokes