Le Petit Chef tea sandwiches



“meat entrees”

beef, veal, pork and lamb

“cote de veau archiduk”


(Grilled veal chop with mushroom Madeira cream sauce)

“La roulade de veau de monte carlo”


(Veal Marsala with provincial herbs)

“Le filet cochon aux pruneaus”


(Grilled pork tenderloin with a prune barbecue sauce)

“skirt steaks with shitake mushrooms & soy sauce”


“grilled steak with caramelized onions, blue cheese, wild mushroom relish & roasted red pepper sauce”


“pan-grilled lamb with walnut mint pesto”


“Filet mignons baernaise”


(grilled filet Mignons with Bernaise sauce)

“filet au poivre ou vert”


(Filet with black or green peppercorns in a cream Cognac sauce)

“Le gigot d’agneau en croute”


(Butterflied leg of lamb in a rosemary mustard crust)

“carre d’agneau”


(Rack of lamb in a thyme mustard crust)

“roast tenderloin of beef with GORGONZOLA & mushrooms”


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