4-3oz portion		Tenderloin Filet
4-3oz portion		Veal Tenderloin Filet
1ea		8-bone Lamb Rack, 2 bone per-person
16oz		Garlic Mash Potatoes
16oz		Flageolet Bean Stew
4oz		Red Current Sauce
4oz		Natural Veal Reduction
4oz		Olive Oil
		Salt and pepper to taste

         
Plate set up
Seared the meat with the olive oil in a sauté pan, transfer to a sheet pan and finish in a pre-heated oven at 350 degrees until med-rare. Garlic mash potatoes go at the top of the plate and the vegetable stew right below. Red Current on the left side with the veal. Veal reduction on the right side with the beef and the 2-bone lamb rack is in the center.

Garlic Mash Potatoes

16oz		Baker Potatoes, peeled and diced
1cup		Heavy Cream
4oz		Unsalted Butter
3tbl		Crushed Garlic in oil
		Salt and Pepper to taste

          
Plate set up
Bring a pot of water to a boil and add a little salt. Poach the potatoes until fork tender. Drain the water and add the heavy cream, butter and garlic. Using a hand held better, work the potatoes until smooth. Salt and pepper to taste.

Flageolet Bean Stew

5oz		Flageolet Beans, blanch in salted water and cooled
3tbl		Parsnips, peeled, diced small, blanch in salted water and cooled
3tbl		Carrots, peeled, diced small, blanch in salted water and cooled
4oz		Veal Reduction
2oz		Fresh Spinch
		Salt and pepper to taste

Plate set up
Using a sauté pan, heat up 2oz of olive oil. Add the flageolet beans, parsnips and carrots. Bring them up to temperture and add the spinach. Sauté untilled almost wilted. Add the veal reduction, bring up to temperture and finish with a nod of butter. Salt and pepper to taste.      

Jay Lovell  – Chef de Cuisine                              



White Wine Veal Sauce

1 cup		White Wine
1 each		Onion, rough chopped
2 ea		Cloves of Garlic, Crushed
3 ea		Bay Leaves
2 tbl		Whole Black Peppercorn
1.5 cups		Veal stock
4 oz		Cold Unsalted Butter, cut into cubes

Place all ingredients in to a pot except the veal stock, reduce until almost dry and then add the veal stock. Reduce to 1 cup and strain thru a chinoise. For services, bring sauce to a boil, remove from stove and add 4 oz cold butter and wisk in quickly. Check for seasoning.
 
Red Current Sauce

1 cup		White Wine
1 each		Onion, rough chopped
2 ea		Cloves of Garlic, Crushed
3 ea		Bay Leaves
2 tbl		Whole Black Peppercorn
1.5 cups		Veal stock
4oz		Red Current Jelly
8oz		Heavy Cream

Place all ingredients in to a pot except the veal stock and heavy cream. Reduce until almost dry and then add the veal stock. Reduce to 1 cup and add the heavy cream. Reduce to nape. Strain thru a chinoise.


Jay Lovell  – Chef de Cuisine