Veal Tenderloin Calvados was in our Winter Menu but many people were unfamiliar with the Calvados Brandy which was a main note in the sauce. We have now switched the sauce for our Summer Menu to Marsala which is made with Italian Cheery and has become one of our more popular dishes on certain nights of the week.
I first started making this dish with Charentaise sauce in 2007 we always used Charentes Reignac to marinate with items such as Fois Gras and other selected dishes for patte or Terrine.
The Veal we buy is from local a Cambridge firm specializing in the highest quality Veal products. We love to Buy Fresh Buy Local.