Michael's Private ChefBeef, Game & Poultry Entree Menu

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Filet Mignon
with Sauce Auproivre & Porcini Mushrooms
with Red & Green Roasted Bell Pepper Coulis
with Chipolte Au Jous
with Gorgonzola Demi Creme'

T-Bone Steak (16 oz.) with Tobasco Onions

New York Strip (10 oz.) Cooked to Perfection with Bistro Herb Butter

Rib Eye (10 oz.) Pepper Steak with Black Peppercorns & Chipolte Pepper Demi Au Jous

Wellington of Beef Set in a Sauce of Roquefort, Sherry, Demi, Creme & Rosemary Port Wine Demi

Veal Cutlets with Parmesan Herb Breading & Sauce of Cognac Thyme Demi Creme

Veal (Tenderized & Breaded with Japanese Bread Crumbs)
with Pablano Pepper & Red Bell Pepper Coulee
with Roma Tomato Concasaise Topped with Parmesan & Mozzarella Cheese
with Roasted Garlic Cream "to die for"
with Tri-Colored Peppercorn Brandy Sauce

Escalope of Veal (Pan Seared)
with Port Wine Sauce
with Sherry, Roquefort & Thyme Demiglace
with Wild Mushroom Sauce set in a Bed of Risotto Du Jour

Grilled Pork Chop with Venetian Sauce of Garlic, Shallot, Capor, Tomato, Balsamic Vinegar, Bermuda Onion, Demi & Sweet Butter

Pork Tenderloin with a Pecan Crusted Breading
with White Wine Dijonaise
with Country Mustard Honey Demiglace, Dried Apricots & Apricot Brandy
with Portabella Port Wine Sauce

Pork Chop with Sun Dried Tomatoes Drenched in Gin and Saute'ed with Garlic, Artichoke Hearts & Cream

Rack of Lamb (New Zealand)
with Country Mint Mustard & Honey Demiglace
with Roasted Garlic, Port Wine, Rosemary Demiglace
with Roqufort Beurre Blanc Demi Creme

Grilled Venison Loin
with Chanterelle Cognac Demiglace & Fresh Raspberries

Breast of Duck (Cooked to Perfection - Medium Rare)
with Grand Mariner Dijonaise
with Blueberry Demiglace, Garnished with Mangos, Artichoke Hearts & Diced Black Olives

Field Chicken (Roasted) with Frangelica Honey Glaze OR Sauce Du Chef

Chicken Milanesa Tenderized Boneless Breast of Chicken in a Fresh Herb Parmesan Breading, Garnished with Lemon & Tomato Provencal

Ostrich Tenderloin Grilled to Perfection with Sauce Du Chef