23 Mar BEEF TOURNEDOS, TIROLO STYLE
Weekend Special: March 24 -26, 2017
The mountains, the fresh air and the family run farms are the combination of factors which influence the regional production of so many incredibly good recipes in Tirolo. Luisa Silvia is inspired by this and applies her personal style to this gorgeous plate.
Grass fed beef tenderloin brushed with Dijon sauce, enriched with Cajun pepper and sauteed leeks – covered with dried chopped fruits such as apples, plums, apricots and pistachios, surrounded with Tirolese “speck”, oven roasted with Marsala wine. Served with our preserved Michigan cherries and sauteed chestnuts.