Prime rib on French bread with au jus, housemade horseradish, tossed salad and balsamic vinaigrette on the side. Another reason I can’t wait to get back to Hualalai!
|
What to do with the succulent beef left over from Sunday’s prime rib night? Chef Junior has come up with the perfect solution: rare roast beef sandwiches on Monday’s lunch menu. What do you think? Email me your response!
|