February 6th to February 10th
PREMIUM GOLD ANGUS CHOICE STRIPLOIN STEAKS
Only genetically verified Black Angus cattle are allowed into the PGA program. The “NY Strip Steak” is always a customer favorite and continues to be a fast growing favorite on menus coast to coast. Consistent marbling combined with tender muscles will provide juicy steaks on your plate. Indian Ridge workmanship will ensure a great looking steak…quarter inch trim and minimal tail. 10 – 12 – 14 oz sizes only
10 lb box only
VEAL RACK CHOPS
Formula-fed Veal Rib Chops with bone frenched for elegant plate presentation. 12 chops per box averaging 10/12 ounces per chop. Rib bones 1 through 5. Frozen.
While supplies last*****
TRADITIONAL CHATEAU BRIAND
This French method of preparing beef tenderloin has been synonomous with classic dining for centuries. This classic is cut from the “head” end of a tenderloin. Usually seared and then roasted, it makes a grand presentation when sliced for two.
Available in 16 – 18 – 20 ounce portions.
HUDSON VALLEY BAKING COMPANY
Hudson Valley Baking company produces quality desserts in the “European Style”. This means they have a lower sugar content than other premade desserts on the market. This accentuates the true taste of the ingredients rather than masking them in sweetness. It also means they are “understated” – as chef you are free to keep the rustic homemade look or jazz them up…the choice is yours. Featured below is Hudson’s brand new line of individual desserts. Both are packed 24 pieces per case.
Orange Chocolate Sabayon
A unique twist on a classic European dessert. Our version adds freshly squeezed orange juice, a touch of mascarpone and dark chocolate drizzle.
Chocolate Mousse
Alternating levels of mousse and moist chocolate sponge layers with a semi-sweet chocolate ganache outside
LARGE DOMESTIC ROCK SHRIMP, P & D, 50/60 ct
Rock shrimp gets its name from its very hard rock like shell. The majority of the rock shrimp caught domestically comes from Florida’s east coast. Rock shrimp that are peeled are best sautéed or used in stews or jambalaya. They are also great accompanied with one of our many pastas. Ask your sales rep for suggestions.
Packed in 8 # tubs
South African Cold Water Lobster Tails, 4.5 – 5oz
South African tails are the standard by which all cold water tails are judged. These tails are the perfect size to serve two as an entrée or serve one paired with one of our tenderloin steaks for a classic surf and turf.
10 lb boxes
JUMBO VIRGINIA ROCKFISH FILLETS, SKIN ON, PBO
Rockfish or Wild Striped Bass is a very popular mid Atlantic fish. It has beautiful silver skin with black stripes and its flaky moist flesh cooks very light in color. The fish will be 15# and up.
Due to State regulations Rockfish cannot be sold in the state of New Jersey.
ATLANTIC BLACK GROUPER FILLETS, BONELESS/SKINLESS
Black Grouper is considered to be the finest eating of the Grouper species. The boats are on cycle and arriving daily. We target fish in the 10-20 pound range. These fish will produce thick fillets in the 2-5 pound range. Grouper is very versatile and is suitable for grilling, pan searing, steaming, broiling or baking and will hold up well to a sauce.
BLACKOUT MOUNTAIN CAKE
Chocolate cake layered with mousse and topped with pillows of chocolate cake and powdered sugar.
14 slice
NEW YORK CHEESECAKE
Cream cheese, sour cream, and eggs, blended and baked in a cookie dough crust.
14 slice
MISSISSIPPI MUD CAKE
Hydrox cookie crumb crust filled with a thick, gooey chocolate, topped with chocolate cake crumbs and melted chocolate.
14 slice
CHOCOLATE POLENTA TART
An Italian cornmeal and hydrox crumb crust filled with a thick chocolate ganache, covered with dark chocolate with a milk and white chocolate decoration.
11 inch – uncut
PEAR APPLE TART
A unique combination of pears and apples fanned over a frangipane and cookie dough shell.
10 inch – uncut
RASPBERRY LINZER
Made with fresh raspberry jam and finished with a golden latticed crust loaded with real almonds and spices.