Carving Station
Monday – Meatballs
Created with fresh ground beef, pork & veal with parsley, oregano & basil.
Tuesday – Porchetta
Skin-on pork belly stuffed with a boneless pork loin, lemon, rosemary, garlic, fennel, chili flakes, salt & pepper. Served with salsa verde.
Wednesday – Tri-Tip
Slow roasted over six hours & slathered in barbecue sauce.
Thursday – Pork Roast
With maple mustard glaze.
Friday – Veal Pot Roast
Classic comfort food with onions, celery & carrots.
Saturday – Prime Rib
Slow roasted and served with au jus & horseradish cream
Sunday – Beef Bourguignon
French beef stew is braised in red wine with carrots, pearl onions, mushrooms & herbs.
