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Beef & Meat

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Steak de filet de bœuf classique, merguez de poulet au poivre vert et Romarin, poêlé au gras de canard, pommes de terre sautées persillées et légumes
Grilled beef filet marinated in olive oil, Herbes de Provence, cloves and garlic, garnished with roasted rosemary chicken and fresh green pepper corn sausage, served with beef gravy, mixed vegetables and sautéed potatoes

 

N 9,200

Braisé d’agneau Romarin Chez Victor/ Pommes fondantes
Filet of lamb marinated with rosemary, crushed garlic and fresh thyme, braise and served with 2 sauces (creamy rosemary sauce and braisé lamb gravy) garnished with pommes fondantes and green vegetables

 

N 8,950

Tournedos poelé au beure clarifier sauce Grand Mariner, champignon sec et épinard
Dry aged beef wrapped in bard (fine band of pork fat) grilled with clarified butter garnished with dried mushroom, spinarch and creamy Grand Marnier sauce, served with smoked bacon and potato sauté (only rare & medium rare cooking)

 

N 9,150

T-bone grillé aux fines herbes nappé et toasté au feta et Roquefort
490g very tender T-bone steak marinated with garlic, red onion & fine herbs,  barbequed & garnished with feta and blue cheese, served with spinach, mixed vegetables and creamy mashed potato

 

N 12,250

Cotelette d'Agneau grille aux fine herbes/pomme frite
Barbequed lamb cotelette marinated with Rose Mary, fresh thyme, garlic olive oil barbequed, sserved green vegetables and french fries


N 8,000

Souris d’agneau au jus d’oignons caramélisés anisé aux olives farcies, Riz au currie pommes sauteés
400g leg of lamb, marinated in olive oil, aniseed, ginger & herbs de Provence, cooked in caramelized red onion and lemon juice, served with sautéed potatoes, mixed vegetables on fried curry rice

 

N 10,800

Bœuf à la Bourguignonne au riz
Thick dices of tender beef marinated in red wine, garlic, bay leave, thyme, celery, leek, pepper and carrot, cooked in tomato-red wine sauce, served with green beans and Basmati rice


N 8,950

Steak au poivre vert flambé au Cognac
Steak flamed in Brandy, served with toasted liver pâté, peppercorn sauce, shredded cabbage, sautéed potatoes and cauliflower


N 8,450

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