BEVERLY’S SALAD

Assorted Field Greens, Feta Cheese, Cherry tomatoes, Hearts of Palm, Garbanzo Beans, And Pine Nuts Served with our Vinaigrette Dressing

BEEF STEAK

Grilled with Green Peppercorn and Tarragon Sauce

RACK OF LAMB

Pine Nut Crusted with a Roasted Garlic and Rosemary Sauce

DUCK L’ORANGE

Roasted Duck with a Tangerine Sauce

MARKET FISH

Cous cous, baby artichokes, sugar snap peas, carrots, finished with Calamansi juice

HERB-ROASTED CHICKEN PROVENCAL

Tomato, baby artichoke, white bean ragout, wilted tuscan black kale, preserved lemon

CHICKEN, TWO-STYLES

Poached breast, Roasted Thigh, Root Vegetables and brioche-cranberry stuffing

ROAST VEAL

Served with a Mushroom Sauce

FRIED CHICKEN, “NEW-STYLE”

With sweet mashed potatoes or "pain perdu" with roasted apples

STUFFED BABY CORNISH HEN

Served with Apricot Raisin Sauce

SPIT-ROASTED CHICKENCrisp potato and gnocchi, grilled escarole, and onions with pine nuts and currants

COCONUT-CRUSTED CHICKEN

Mango-Papaya salsa

ORIENTAL-STYLE TENDERLOIN

Ginger, scallions, hoisen sauce, duck sauce, served in an endive wrap

JAMAICAN JERK CHICKEN

Mango, scotch bonnet glaze, market vegetables

DUCK CONFIT

Roasted beets, candied pistachios, crispy polenta croutons

ROPA VIEJO CON TOSTONES

Savory shredded beef with sauce, sauteed plantains, pico de gallo

MACADAMIA NUT-ENCRUSTED MAHI MAHI

Ginger sauce, fruit salsa