Chef Bill McCabe
Proud Member of
American Personal Chef & Private Association
Large cubes of hand tenderized sirloin steak skewered with red onion, green and red peppers, mushroom caps & tomatoes marinated with a sesame teriyaki sauce. Served with rice pilaf.
NY Strip Steak
Strip Steak seasoned with olive oil, fresh rosemary, kosher salt, freshly ground black pepper, garlic and then grilled over an open flame.
Balsamic Silver Tip Roast
Silver Tip Roast marinated with balsamic, dry red wine, brown sugar, kosher salt and pepper for hours. It is then slowly roasted till medium rare.
Grilled Filet with a Sexy Barbeque Sauce
Filet grilled to mouth watering perfection. It is gingerly basted with homemade Barbeque sauce a secret I will share that includes a balanced combination of orange juice, chili sauce, dark molasses, soy, whole-grain mustard, white wine vinegar, teriyaki and dash of tobasco. It will be up to you to share the culinary secrets.
Rosh Hashanah Brisket
Brisket of beef, potatoes, baby carrots, celery, tomatoes, and garlic. Seasoned and slowly cooked for hours.
Deviled Short Ribs
English-style beef short ribs seasoned with salt and pepper and slowly oven simmered in beef broth with carrots, celery, onion, garlic, bay leaf, fresh rosemary sprig and red wine vinegar. Once tender ribs are coated with a mixture of minced garlic, local honey, grain mustard panko bread crumbs and roasted till golden.
Ribeye steak marinated in a mixture of pineapple juice, light soy sauce, cider vinegar, ginger, garlic and sugar.
Sweet & Savory Stuffed Veal Rolls with a Mustard Pan Sauce
Scaloppini cutlets of veal stuffed with prosciutto Di Parma, olives, raisins, parsley, lemon zest, Parmigianino and mozzarella. Gently seared with EVOO and butter till just done. It is topped with a sauce made of garlic, onion, fresh thyme, tomato paste, and Dijon and beef stock.
Veal Shanks Osso Buco
Dusted lightly with seasoned flour and seared. Then gently oven braised with diced onion, carrots, celery, beef stock, plum tomatoes, Herbs De Provence, zest and juices of orange and lemon.
Tender cutlets of veal, shallot, garlic, mushrooms, Marsala, beef broth and rosemary.
Honey and Herb Veal Roast
Roast marinated for hours with beer, honey, Dijon mustard, vegetable oil, onion powder, rosemary, sea salt, garlic powder and black pepper. Roasted to perfection.
Grilled Mongolian Veal Chops
Tender Chops marinated for hours with garlic, ginger, shallot, cilantro, sherry vinegar, hoisin, soy sauce, rice wine vinegar, sesame oil, peanut butter, honey and dash of hot sauce.
Tender veal cutlets dredged in seasoned flour, egg and Italian bread crumbs. Sautéed in olive oil till golden then drizzled with a pan sauce made of chicken stock, lemon juice and capers.
Veal Chops with Shitake Marsala Sauce
Veal chops with garlic, green onion, shitake mushrooms, wine, beef broth, salt and Pepper.