Chef Carving Station


  • Pepper Crusted Pork Tenderloin served with a Barbeque Demi Glace
  • Roasted Steam Ship Round of Beef (min 100 people) served with a creole horseradish sauce
  • Garlic Roasted Coulatte of Beef served with a Merlot Demi Glace
  • House Roasted and Smoked Salmon served with a creme fraise Cajun Dill sauce
  • Cajun Fried Boneless Turkey Breast served with Orange Rosemary Aioli
  • Grilled Hanger Steak Medallions served with Braised Swiss Chard and a Barbeque Demi Glace

  • Roasted Stuffed Leg of Lamb stuffed with Spinach, Dried Cranberries, Apricots and Corn Bread Stuffing, served with a Mint Demi Glace
  • Herb Crusted New York Strip served with Merlot Demi Glace
  • Roasted Prime Rib of Beef served with a Rosemary Au Jus
  • Herb Crusted Beef Tenderloin served with Creamy Horseradish Sauce and Au Jus
  • Rosemary Infused Rack of Lamb served with Orange Mint Chutney

Printable Menu