Beef, Pork & Lamb Entrees

• GRILLED FILET MIGNON
• Served with a cabernet demi -glaze.
• NEW YORK STRIP STEAK
• Grilled and topped with herberd butter.
• CARVED TOP ROUND OF BEEF
• Finished in a rich gravy sauce with mushrooms and onions.
• PRIME RIB
• Cooked to perfection and served with an Au Jus sauce.
• STEAK DIANE
• Slices of beef tenderloin sautéed in butter and shallots topped with a peppercorn brandy sauce.
• STEAK MARSALA
• Tender sirloin sautéed with fresh mushrooms and garlic in a marsala wine sauce.
• BEEF STROGANOFF
• Thin slices or cubes of tender top loin beef, onions and sliced mushrooms, sautéed in butter and combined with a sour cream sauce.
• BEEF WELLINGTON
• Fillet of beef covered with pate de Foie Gras, wrapped in pastry and baked.
• BABY BACK RIBS
• Anthony’s Baby Back Ribs begins with top quality pork ribs which are rubbed with seasonings and baked slowly until the meat begins to pull away from the ends of the bones. A tangy and delicious barbeque sauce is applied and the ribs are then grilled to perfection with a slightly crusty coating. This is an ideal selection for any outdoor affair or an informal indoor buffet.
• PORK CHOPS MARSALA
• Sautéed with fresh mushrooms and garlic in a marsala wine sauce.
• PORK LOIN
• Served with a brandy apricot sauce.
• RACK OF LAMB
• Served with a mint sauce.