Rutherfords Catering in Reno, Sparks, Tahoe and all of Northern Nevada

Beef and Lamb Entrees

Mahogany Roasted Sirloin of Beef: Slowly Roasted Over Nevada High Mountain Mahogany Coals, Served with Creamed Horseradish and Rutherford's Western Seasoning
Santa Maria Grilled Tri Tip: Marinated with Garlic and Balsamic Vinaigrette and Finished with a Sprinkle of Rutherford's Western Grille Seasoning
Peppered Beef Brisket or Tenderloin: Served with an Oregon Blue Cheese Sauce
Medallions of Peppered Beef Tenderloin: Nevada Beef Filet Medallions with Pink Peppercorn Brandy Sauce, Crowned with Oregon Blue Cheese and Pecan Butter
Beef Stroganoff a La Romano
Beef Chili Colorado: Smoked Beef Simmered in a Rich Red Chile Sauce
Beef Fajitas: with Tortillas, Colorful Peppers and Onions Scented with Lime and Cilantro
Carne Asada Tacos: Barbecue Mexican Beef Shredded For Tacos
Steak Veracruz: Whole Roasted Beef Strip Loin Sliced and Smothered in a Chipotle Sauce
Beef Enchiladas
Baked Radiatore with Beef and Cheese: Classic Italian Pasta ( Little Radiators ) Baked with Sweet Basil Tomato Sauce and Fresh Ground Beef, Topped with Grated Asiago Cheese
Beef Stir Fry
Beef Short Ribs Veracruzana: Cutlets of Beef Short Ribs Smothered in a Sauce of Capers, Olives, Peppers, Tomatoes and Onions
Grilled Rack of Lamb Chops: Grilled Over Mahogany Coals with Our Western Grille Seasoning and Accompanied By Red Pepper Jam
Medieval Mixed Grille Feast: a Mix of Ham Shanks and Beef Ribs, Chicken Leg Quarters, Leg Drums and Sausage Grilled and Served on a Huge Pewter Platter
Blanquette of Veal: Tender Veal in a White "Vin Au Blanc" Sauce with a Touch of Lemon
Rack of Veal
Frenched Veal Chops: Large Young Veal Chops in a Marsala Wine Sauce
Veal Veracruzana: Cutlets of Veal Smothered in a Sauce of Capers, Olives, Peppers, Tomatoes and Onions
Veal Short Ribs Winnemucca: Basque Style Braised Short Ribs of Veal Smothered in a Sauce of Capers, Olives, Peppers, Tomatoes, and Onions

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