Beef Eye Round Roast
Eye round Beef
This menu offers enough variety so your guests can chose between beef, pork and chicken.
There are a number of ways to cook this cut of beef, but only a select few will yield really great results.
Round steak is cut from the back leg of the cow, where the meat is very lean. The good news about lean meat is it makes a guilt-free main course if you’re counting calories; the thing to be cautious about with lean meats is overcooking. With so little fat, the meat can quickly dry out and become tough.
We cook the eye round with burgundy wine to help tenderizing
Eye of round steak (beef)
Fresh parsley (chopped)
CHICKEN BREAST WITH BECHAMEL SAUCE
Flatten chicken breast evenly all around.
Sprinkle with sage and pepper with spinach on top, follow with Swiss cheese, prosciutto, grated Parmesan and mushrooms.
Chicken breast, skinned and boned
Flour and bread crumbs
Mushrooms, sliced thin
Salt to taste
GRILL ED PORK LEG
This slow roasted leg of pork is probably one of the best pork roasts you’ll ever eat.
The secret is in the slow roasting.
Cloves garlic, minced
Fresh cilantro, chopped
Rice of your Choice, Mixed Salad and Bread with butter
Price per guest:
For 30 guest $ 17.00
For 50 Guests $ 15.00
For 70 or more Guest $ 13.00
Chafing Dishes, a waiter for every 50 gests
Tax is also included