Meat, Fish & Poultry
These entrées are priced by our catering department
at the time you place your order.
MEAT
Whole Glazed Baked Ham
On a buffet or at the head of the table, this is a
flavorful way to feed a crowd
Herb-Crusted Filet Mignon
Rare, roasted and much loved by carnivores, a sliced filet is an easy solution to all kinds of entertaining
Beef Wellington
Eli reinvents a classic: center-cut filet mignon
richly flavored with mushroom duxelles and enclosed in a flaky puff pastry crust
London Broil
Grilled with a delicious cabernet marinade
Old-Fashioned Beef Brisket
Eli’s has been cooking and eating brisket his whole life—he knows a thing or two about what makes it great
French-Style Beef Stew
Hunter-Style Veal Stew
Old-Fashioned Lamb Stew
Three classic French entrees perfect for large groups on cold nights. Add rice, bow tie noodles or barley, a green salad and you’re all set to enjoy the evening
Veal Osso Buco
A tender and aromatic Italian classic
Tarragon-Roasted Veal
Spit-roasted in a fresh tarragon wrapper
Spit-Roasted Veal
Infused with fresh rosemary and seared to juicy perfection—an elegant choice
Roast Leg of Lamb
Sometimes a dinner just begs for a classic roast to carve
Crown Roast of Pork
Bread stuffings are not just for turkeys anymore
FISH
Asian Salmon Filet
One of Chef Keith’s most popular recipes
Poached Salmon with Onion & Dill Stuffing
This EAT classic is now available from Chef Keith’s kitchen, too
Salmon Filet with Roast Vegetable Garnish
A beautifully composed and deliciously light entree
Grilled Salmon with Fresh Dill
A lemon and white wine sauce enhances this herb wrapped filet of salmon
Herb-Crusted Tuna
Seared with a cilantro, parsley and black pepper crust
Wild Striped Bass Dijon
Roasted in a glaze of dijon mustard
Chilean Sea Bass Wrapped with Prosciutto
It’s flavor is enhanced by a prosciutto wrap
Roasted Striped Bass Provençal
Provençal means you can count on fragrant herbs, garlic and olive oil
Couscous-Crusted Red Snapper
Seared in a crunchy couscous wrapper and served with a fresh tomatillo salsa
Coulibiac of Salmon
Pastry-wrapped salmon with a mushroom, onion, and dill filling—a great mélange of intense flavors
POULTRY
Roasted Free-Range Turkey
Farm fresh and golden brown. You’ll want one large enough to guarantee leftovers
Boneless Turkey Roast
Spit-roasted with garlic and fresh rosemary, this unique roast is all
succulent white meat
Orange-Glazed Cornish Hen
Elegant and fragrant for a seated dinner party
Spit-Roasted Free Range Chickens
The classic barbequed chicken—done to
perfection
Roasted Chicken Breasts
Fancied up with a sage and onion dressing
Grilled Herbed Chicken Breasts
Boneless chicken breasts grilled with fragrant
fresh herbs
Stuffed Chicken Breasts
Eli’s are richly stuffed with spinach and 3 cheeses
Balsamic Chicken
Boneless chicken breasts and aged balsamic vinegar
are a winning combination
Lemon Thyme Chicken
Boneless chicken breasts pair perfectly with fresh thyme and lemons
Chicken Dijon
Boneless chicken breasts classically dressed with dijon mustard
Grilled Chicken Paillard
Whisper thin chicken breasts grilled with a spicy hint of red pepper
Chicken Breast in Tarragon Cream
A classic French pairing of delicious ingredients
Chicken Breast with Arugula and Salsa Cruda
A terrific combination when you want a cold chicken dish
Asian Chicken Breast
Boneless chicken breasts grilled with a ginger soy marinade
Chicken Fingers
Not just for childrens’ parties anymore, these crispy white meat nuggets are popular with everyone