beef and veal entrees

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um, yeah. the beef’s right here.
beef and veal classics by foodleigh.com
Download the full menu HERE.

beef dishes

All-American meatloaf topped with bacon and served with pan gravy

Beef bourguignon – tender chunks of beef with bacon, carrots, onions and parsnips simmered in red wine sauce served with garlic mashed potatoes

Beef Stroganoff – thin slices of tenderloin sautéed with mushrooms, onions and garlic and sour cream sauce

Italian pot roast with tangy red wine tomato sauce, zucchini, spinach and onions

Marinated grilled London broil tender and juicy

Mustard coated grilled flank steak with dijon and fresh herb marinade

Pasta Bolognese – a rich sauce of ground beef, pork and veal over pasta

Roast tenderloin of beef with horseradish cream sauce

Shepherd’s pie with shredded beef, carrots, onions and peas topped with mashed Yukon potatoes

Roast beef, medium, is not only a food. It is a philosophy.”
Edna Ferber, Author
(1885-1968)

Short ribs of beef with pineapple, onions and chili sauce

Shredded beef barbecue made with tender chuck roast

Stuffed cabbage rolls with seasoned ground beef and rice and tangy tomato sauce

Stuffed pepper casserole with ground beef and rice topped with mozzarella

Stuffed peppers with ground beef, rice and seasonings in a simple tomato sauce

Talerine beef casserole – ground beef, egg noodles, onions, peppers, mushrooms, tomatoes, olives and corn topped with melted cheddar

Traditional pot roast served with carrots, onions and potatoes in a brown sauce

veal dishes

Veal Milanese – lightly breaded scallops of veal sautéed served with fresh lemon and arugula salad

Veal Parmesan – lightly breaded scallops of veal in a fresh tomato sauce with mozzarella and parmesan

If Mama ain’t happy, ain’t nobody happy.”
Tracy Byrd, Musician
(b. 1966)

Veal scallopini – with mushrooms and onions in a Marsala sauce; with capers and lemon piccata sauce; with mushrooms and asparagus in a Madeira cream sauce; with spinach and feta in lemon butter sauce; with lump crab, asparagus and Bearnaise; with prosciutto, sage and white wine sauce

Veal stew with carrots, onions, celery, rosemary and wine served with polenta

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