- All-American Meatloaf
- Barbecued Beef Roll
- Chili con Carne
- Crisp Beef in Chili Sauce
- Fillet Mignon Roast
- Italian Meatloaf
- Italian sirloin Stew
- Stuffed Bell Peppers
| All rights reserved. |
|
- Catering Specialty
- Chicken-Fried Steak with Creamy Gravy
- Classic Prime Rib
- Garlic-Chile Flank Steak
- Grilled Mediterranean Beef Tri-Tip
- Grilled Steak with Black Bean & Corn Relish
- Peppercorn Beef Kabobs
- Short Ribs Jambalaya
- Steak Diane
- Tenderloin Steaks with Herb Cheese Topping
- International
- Beef and Salsa Burritos
- BBQ Short Ribs with Korean Marinade
- Beef Kabobs au Poivre
- Beef Stroganoff
- Italian Beef and Macaroni Casserole
- Meatballs Stroganoff
- Oriental Beef and Pea Pods
- Pasta e Fagioli Casserole
- Taco Salad
- South Of The Border Tostados
- Swedish Meatballs
- Stews, Roasts & Chilis
|
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
| |
 |
- Steaks & Ribs
- Baron of Beef, au jus Chef Bernie's signature
dish. Lean top round massaged with garlic,
kosher salt and cracked pepper. Slo-roasted for
6 hours over a bed of mirepoix. Carved on site
and served au jus with creamy horseradish.
- Veal Entrees
- Blanquette of Veal and Cauliflower
- Breaded Veal Cutlets
- Veal Fricassee with Capers and Dill
- Veal Scaloppine with Tomatoes and Olives