Pan Seared Breast of Chicken with Shiitake Mushrooms, Root Vegetables, Toasted Macadamias, and Kahlua Coffee Liqueur in a velvety Cream Sauce over Rice Pilaf
Meat, Game, & Poultry
Hawkeye Steak
Approximately 1.5 lb. of Dry Aged, Extra Thick Cut, Frenched, Bone-In Ribeye Steak. This is Our Signature Cut that Includes the Lean Center-Cut of the Tomahawk and the Best Marbled Parts of the Ribeye with Less Fat than a Cowboy. We Skillet Sear and Butter-Braise. Serve with Roasted Garlic & Herb Whipped Potatoes and Smoky […]
Appalachian Pork
Seared and Sliced 10 0z. Pork Tenderloin Glazed with Honey Bourbon Pear Sauce with Hints of Mountain Ginger and Wild Onions. Served with Stone Ground Aged Cheddar Grits.
Beef Bourguinon
Skillet Seared Chunks of Beef Tenderloin Braised in Burgundy Demi-Glace with Forest Mushrooms and Root Vegetables. Served with Roasted Garlic and Herb Whipped Potatoes.
Beef Tenderloin Tournedos
Two Skillet Seared Center Cut Dry Aged Filet Mignon Medallions (7 Oz. Total) Paired with Fried Green Tomatoes, Smoky Remoulade Steak Sauce, and Chive Whipped Potatoes