- Baja Beef and Pistachio Plate
- Beef and Two Pepper Stew
- Beef in Red Wine
- Beef Jambalaya
- Beef Pot Roast
- Beef Stew with Cranberries
- California Beef and Black Bean Chile
- Roast Sirloin of Beef
- Shredded Beef and Sweet Potato Soup
- Sirloin Roast with Garlic-Peppercorn Paste
| All rights reserved. |
| Beef, Veal and Lamb Entrees |
- Specialty
- Baked Steak with Lima Beans
- Beef Fajitas
- Filet Mignon Chasseur
- Filet Mignon with Tequila and Poblano Chile Sauce
- Roquefort Steak with Caramelized Onions and Radicchio
- Steak Sandwiches with Onions, Peppers and Blu Cheese
- Strip Steaks with Shallots
- Szechwan Beef Stir Fry
- Casseroles
- Beef Sirloin Casserole with Melting Onions
- Beef Stroganoff
- Beef, Black Bean, Vegetable and Rice Casserole
- Daub of Beef with Mushrooms
- Shepherd's Pie
- Stews, Roasts, Ground Beef
& Chilis
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- 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 and Lamb Entrees
- Blanquette of Veal and Cauliflower
- Breaded Veal Cutlets
- Butterflied Lamb Leg
- Crown Roast of Lamb
- Lamb Shanks with Beans
- Lime-Basted Lamb Kabobs
- Veal Fricassee with Capers and Dill
- Veal Scaloppine with Tomatoes and Olives
- Meatloaf
- California Mincemeat with Olives, Raisins
and Almonds - Gourmet Meatloaf