Behind the closed door  dine and wine experience

 

Meats



Beef:

  • Filet Mignon with Chimichurri Sauce- served over roasted root vegetable mousse, with wedged potatoes

  • Beef Bourguignon      


  • Sirloin Beef Tips - wrapped in potato pancake with mushrooms and caramelized onions

  • Filet Mignon with Roquefort     

  • Flank Steak-  served with shiitake reduction or chimichurri sauce

  • Beef Brisket with roasted grapes - served over leek mashed potato

  • The Original Beef Stroganoff - over egg noodles

  • Flank Steak Sizzling Tacos - served with kimchi slaw, roasted onions and peppers and salsa verde

  • Marinated Steak with Caramelized Onions    

  • Baby Ribs - with homemade dry rub

  • Chef Vera’s Own Rich Beef Stew with wild mushrooms, best over rice

  • Irish Stew- with potatoes, carrots, and Guinness

  • Pappardelle con Bolognese     

  • Traditional Hungarian Goulash           

  • Tagliatelle Bolognese - with beef and pork

  • Beef Praga in velvety tomato sauce   

  • Grandma’s Beef Braciole           

  • Beef Short Ribs - with zinfandel sauce

  • Dijon & Cognac Beef Stew    




LAMB:

  • Lamb Chops - with chimichurri sauce over oven roasted root vegetables

  • Lamb Stew - with parsnips, prunes, and chickpeas

  • Grilled Lamb Kebabs - with cucumber, zucchini, and Feta salad

  • Rosemary Crusted Rack of Lamb  

  • Lamb Shanks - braised in red wine

  • Lamb KabAbs - with couscous

  • Farmers Lamb Chops - with grape tomatoes, baby potatoes, olives, capers and wine

  • chaariya medfouna -Moroccan lamb stew with noodles

  • Lamb Chops w Rosemary - and glazed butternut squash and carrots

  • Lamb Shish Kebabs - with ground lamb, Turkish seasoning and eggplant hash, served with Tzatziki Sauce

  • Rack of Lamb - with herbs and olive crust

  • Spicy Szechuan style Lamb - with cumin

  • Musaka - a Greek traditional dish

  • Lal Maas - Indian spicy lamb

  • Lamb Ragù - with pappardelle

  • Lamb Burgers - with relish mayo




     

Poultry:

  • Mediterranean Stuffed Chicken Breasts-over lemon couscous

  • Ginger Chicken   

  • Turkey  Medallions- in Chasseur sauce

  • Chicken Korma - over basmati rice

  • Crispy walnut pesto stuffed chicken breast - wrapped in prosciutto

  • Chicken Vesuvio -with wedged potato and traditional Italian seasoning

  • Honey, Lime & Sriracha Chicken Skewers - with mango sauce

  • Chicken Saltimbocca     

  • Magic Chicken- with Garam Masala, peaches and red wine

  • Chicken Thighs - in delicious wild mushroom jus

  • Chicken Cacciatorewith shiitake mushrooms

  • Chicken Tikka Masala- over basmati rice

  • Roma Chicken  - in aromatic tomato sauce served with pasta

  • Cajun Chicken Alfredo   

  • Stuffed whole Chicken  

  • Chicken Cutlets-in Dijon sauce

  • Creamy Mushroom and Leek Chicken Breasts  

  • Lemon Chicken   

  • Chicken Piccata - with spaghetti an olio

  • Chef Vera's Chicken Curry Skillet - with sweet corn and mushrooms, served over Israeli couscous

  • Orange Duck  

  • Chicken Cutlets - in saffron sauce

  • Honey Orange BBQ Chicken  

  • Chicken Fricassee   

  • Mustard Lemon Chicken   

  • Aromatic Chicken - with sage, lime, and oranges

  • Chicken Marsala    

  • Grilled Chicken - with Romesco sauce

  • Chicken Paprikash   

  • Hunter Style Chicken - Pollo Alla Cacciatora

  • Butter Chicken - with garlic and rosemary

  • Rigatoni with Chicken Thighs     

  • Galician Paella - with chicken, chorizo, mussels, clams, and shrimps

  • Pasta Rubio  - with chicken, sun-dried tomato & spinach

  • Chicken Coq Au Vin   

  • Cajun Jambalaya - with chicken, shrimp, and Andouille sausage

     


VEAL:

  • Vera’s Own Veal Rollatini - with mozzarella, prosciutto, and tomato in saffron infused jus

  • Lemon Veal Dices - with parsley rice

  • Veal  Piccata - over pasta

  • Hearty Veal Stew - with red wine reduction and sweet peppers

  • Osso Buco - served over risotto, mashed potatoes or polenta

  • Ragu Bolognese - with pasta

  • Wiener Schnitzel - traditionally served with parsley potatoes or potato salad

  • Austrian Veal - in creamy sauce

  • Veal Braised with Mushrooms - over leek and herb risotto

  • Veal Marsala       

  • Veal Saltimbocca               
      

 



Pork:

  • Pork Chops - with wine and capers

  • Pot Roast - with roasted root vegetables

  • Velvet Pork Cutlets - baked in creamy potatoes

  • Ragu Bolognese - veal, pork, vegetables over tagliatelle

  • Dijon Pork Chops - with roasted peppers

  • Traditional Wiener Schnitzel- (Pork or Veal)  lightly breaded with Chef Vera’s finely chopped potato salad

  • Spicy Peach Glazed Pork Chops   

  • Roasted Pork Tenderloin - with fresh and dried fruit

  • Chef Vera's Pork Chops - bone-in, with onions, peppers, and potatoes, in delicious wine sauce

  • Pork Roast in Beer   

  • Rosemary Pork  

  • Brasato in Bianco - made with pork ribs

  • Bone-in Pork Loin Roast Arista Toscana - with fennel based creamy sauce

  • Pomegranate-Glazed Pork Roast            

  • Choucrout  - traditional French dish with pork, sausage, potatoes, and sauerkraut

  • Southern Succotash - with ham hock, okra, and black-eyed peas