Warehouse Bar and Grill

214 King Street, Alexandria, VA 22314

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Grilled Veal Chop with Wild Mushrooms

4 Servings


4 French-cut Rib Veal Chops
Extra Virgin Olive Oil (for brushing)
Cajun Spices*
3 T Unsalted Butter
1 lb Assorted Mushrooms
(shiitake, oyster, portabello and chanterelle), sliced
1/4 C Tasso Ham*, diced
1 T Veal Demi-Glace*
1/2 C Dry White Wine
1 C Heavy Whipping Cream
Salt and Pepper to Taste
Chopped Parsley


  • Brush veal chops with olive oil and dusk with Cajun spices.
  • Grill over high heat until cooked to desired doneness.
  • Set aside and keep warm while making sauce.
  • To a pre-heated sauté pan, add butter and mushrooms.
  • Sauté over high heat until mushrooms start to release their juices.
  • Add tasso ham and veal demi-glace and reduce the liquid.
  • Deglaze the pan with white wine and add cream.
  • Add salt and pepper and reduce the cream until thick.
  • Arrange the veal chops on each serving plate, drape on the sauce, and sprinkle with chopped parsley.

    *Tasso ham, Cajun spice, and veal demi-glace are available at specialty gourmet markets.

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