Kristof Kuisine

~BEEF, PORK, LAMB~

~Beef Tenderloin~

Sliced Garlic Roasted Beef Tenderloin served with Bearnaise Sauce and Horseradish Cream, and Petite

Rolls

~Tournedos of Beef~

Filet Mignon with two sauces:  
Sauce Aioli and Sun dried Tomatoes 

~Chateaubriand~

~Four Pepper Steak au Poivre~

Choice of Cut

~ Prime Rib~
Perfectly roasted and served Whipped Horseradish Sauce 

~Individual Beef Wellington~
Filet Mignon wrapped in puff pastry served with Sauce Béarnaise

~New York Strip~
Served with Four Peppers and Port Wine or

with Bleu Cheese Crust. Served with Green Peppercorn Sauce

~Blanquette de Veau~
Bite size pieces of Veal sautéed with Mushrooms & Chives, smothered in a White Wine Cream Sauce

~Surf and Turf~

Filet Mignon & Lobster Tail 

~Veal Roulades~
Veal Scallops stuffed with a Wild Rice Stuffing and topped with a Leek and Roquefort Sauce

~Veal Piccata~
Filets of veal sautéed and served with a Lemon Caper Sauce

~Veal Scallopini~

Veal Cutlets with Prosciutto, Fontina in a Marsala Wine Sauce

~Stuffed Veal Tenderloin~
Medallions stuffed with  Prosciutto, Garlic & Parsley, served with a Fresh Tomato Salsa

~Thai Pork Tenderloin~

Thai Marinated Pork Tenderloin served with Cumberland Sauce and Petite Rolls

~Pork Tenderloin Normandy~
Slices or Pork Medallions with Apple Cream Sauce 

~Tuscan Pork Tenderloin~

Scaloppini of tender Pork tenderloin served with a light sauce of spinach leaves, Sun-dried Tomato and Toasted Pine Nuts

~Pork Tenderloin, Braised or Stuffed~

~Grilled Lamb Chops~