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Chef Richard’s Naturally Baked, LLC P.O. Box 670 Phone: (603) 440-9136 Contoocook, NH 03229 Fax: (603) 971-9157
Beef Entrees
Here is an example of a gourmet dinner for 2, Prepared, Cooked and Plated Served in your home. I bring all cooking utensils, pots, pans, supplies, you supply plates etc. I will clean up after myself while you are enjoying your dinner and depart when dessert is served. We will load your dishwasher and wrap up leftovers with reheating instructions.
Note: Any of the Home Style dinners can be made into a gourmet dinner and served by adding $75 to the price for service per 2 dinner servings.
Note: ALL Ingredients are ALL NATURAL and whenever possible, ORGANIC and from LOCAL farms.
Dinner will be served in this order and there are 7 courses, wine included Pick the entrée etc from each section only one selection. Note the veggies can be changed based upon your preferences.
Amuse-gueule: (a Pre-Appetizer) Brie and crisp Soup Salad Hors d’oeuvres Intermezzo: Lime Sorbet Entrée Dessert
Cost is $195.00 any item below can be Bison (Buffalo) for an additional $10
Soup: Split Pea Carrot Ginger Broth Potato Leek with Serrano Ham
Salad: · Organic Baby Greens with either (Feta Cheese or Provolone) and honey-cider vinaigrette.
Hors d’oeuvres: Shrimp Cocktail Smoked salmon, French bread and herbed crème fraiche Melon wrapped in prosciutto
Entrée: · Beef Wellington ((English) Beef tenderloin baked in a tender crust served with Parsnips or Baby Carrots, Sweet Peas and Pearl Onions and horseradish sauce)
· Beef Guinness ((English/Irish) Beef in a sauce made with Guinness onions carrots, baby peas, and baby potatoes)
· Entrecote Saute Bordelaise ((French) Sirloin Steak with Red Wine and Shallot Sauce with oven browned seasoned potatoes and green/wax bean medley).
· Tournedos Béarnaise ((French) Tenderloins of beef cooked in clarified butter and herbs with Allumette potatoes, snow peas and Julianne carrots, with or without béarnaise sauce)..
· Boeuf Bourguignon ((French) Tender beef in a wine, garlic tomato sauce with mushrooms, pearl onions, and bacon lardoons served with Orzo or rice parmesan risotto and asparagus spears) . · German Sauerbraten ((German) Beef in a ginger-vinegar marinade with onions, pepper and cloves Served with homemade spätzle noodles, red cabbage and apple sauce) · · Beef Rouladen ((German) Tender beef sliced thin rolled and stuffed with veal and pork stuffing, slow cooked in a vinegar, beef broth, served with garlic mashed potatoes and Julianne baby carrots).
· T-Bone Fiorentina ((Italian) T-Bone steak with Sautéed Spinach a Tuscany style steak herbed an spiced with a baked potato).
· Prime Rib of Beef ((American) thick cut (salt cured) cooked as you like served with jus, parsley Yukon gold potatoes, haricot verts). .
· Bo Luc Lac ((Vietnamese) shaking beef with garlic sauce served with bean sprouts, yams and spinach)
Dessert · Cheesecake whole cake · Key Lime Cheesecake whole cake · Apple, Pear, Peach Tart (Fruit on top of a pastry cream in a tart crust) whole tart. · Chocolate Mousse · Raspberry Soufflé
With Beef the sommelier recommends a dry red wine, but that is your choice! |
