Carving Stations
- Herb/Dijon crusted filet mignon with cracked pepper corns and bordelaise sauce.
- Fresh, seasoned, and homemade top round roast beef with au jus. Condiments: horseradish, mustard, chimmi churri.
- Roasted leg of lamb with rosemary demi-glaze and mint jelly.
- Citrus marinated or jerk marinated pork tenderloin served with papaya and jalapeno salsa.
- New Zealand lamb racks with fresh rosemary, thyme, garlic, herb bread crumbs, red wine demi-glaze and mint jelly.
- Seared sides of Churrasco, Argentinean style, accompanied by our famous chimmi-churri relish and au jus.
- Fresh herb and spice rubbed, roasted whole turkey with homemade gravy.
- Country-baked, honey-style smoked ham with orange glaze reduction.
- Whole roasted lechon “pork” with homemade mojo.
- Slow-roasted and aged New York Strip sirloin steak with béarnaise sauce or au jus.
**Fully attired chef attendant provided**