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MEAT& POULTRY

Full Selection available upon request

Duo of Beef

Red Wine Braised Short Rib & Seared Filet Mignon Wine Reduction

Duo of Lamb

Roasted Rack of Lamb with Rosemary, Lamb Jus and Spicy Lamb Skewer Harissa Lamb sauce

Beef Filet Mignon

Black pepper crusted filet, pan seared to a perfect medium rare,

your choice of

Port wine reduction, green peppercorn sauce, horseradish cream, rosemary demi glace or Bordeaux demi glace

Hanger Steak "Bistro style"

With Shallots and White Wine Reduction

Rack of Lamb

Crusted With Rosemary and Dijon Mustard, Rosemay Lamb Jus

Lamb Shank

Osso Bucco “ Le Cirque”Recipe

Chicken Breast with Provolone and Prosciutto

Ballotine of chicken stuffed with provolone and proscuitto, Lemon-sage chicken jus

Pan Seared Duck Breast

Rubbed with Honey and Anis, Blueberry Sauce

Traditional Coq au Vin and Seared Rosemary Breast

Chicken stew in Red wine Sauce, Mushroom, Pancetta and Pearl Onions

Pork Tenderloin

Rubbed With Mexican Spices, Cilantro- Tequila Lime Sauce

About..

Fleur de Lys Catering proudly uses only the freshest ingredients and farm-fresh seasonal produce to create its ever changing seasonal menus.

Classically trained in French traditional technique, Fleur de Lys Catering's chef and staff have an outstanding reputation for their creativity, exceptional cuisine and attention to details. To maximize our culinary resources, we only host one event a day. We are always happy to meet with you to discuss every aspect of your event. Contact us now for your occasion.

Fleur De Lys Catering welcomes discussing alternative menus in order to provide a truly personalized event. Entrees include Chef's selection of seasonal vegetables, French bread and butter.

Hosted bars require 1 bartender per 100 guests. Pennsylvania law prevents any caterer, regardless of whether or not they hold a liquor license, from purchasing and selling liquor for off-premise consumption, but we will be happy to assist you with the quantity and where to purchase specific wine and liquor.