what's the beef

Here's the menu and scenario

they want to change the lamb entree to a "rare" "Roast Beef" option. What do you suggest and how much should it raise the price? Also if he wants the beef rare - doesn't that mean that we need a carver.
what cut of beef would you recommend (65-75 guests)? All suggestions welcome - need to get back to him soon. Thanks y'all!

metro hors d’oeuvres selection
*jewels of siam – asian glazed filet mignon with basil & mint
atop cucumber crowns
*mushroom truffle risotto bytes
*thai chicken satay in lotus cups
*scottish smoked salmon sushi style wrapped around wasabi cheese pate
*golden triangles potato bytes


stationary hors d’oeuvres display
~pesto and sundried tomato rondele cheese torta with tomcat baguette
~artfully arranged fresh vegetable display with aioli dip
~triple crème brie
with european water biscuits


med rim dinner offerings

tender spring leg of lamb braised with red wine, petit hand cut vegetables
and california apricots over israeli cous cous

moist grilled salmon with haricot vert, cherry tomatoes, and bowtie pasta
with fresh herbs and citrus dressing

monterrey chicken - boneless breast of chicken, sautéed with shallots
and sun dried tomato in a creamy white wine sauce

tuscan white beans vegetarian cassoulet with
fresh rosemary and roasted garlic

baby spinach and watercress salad with chevre goats cheese, roasted beets and grilled peppers – lightly dressing with fresh citrus,
extra virgin olive oil and champagne vinegar

herb roasted baby red potato with marinated artichokes

wild and basmati rice salad with sundried cranberries, orange & carmelized pecans

fresh fruit display
including golden pineapple, strawberries, green and red grapes, melons and other seasonal fruits and berries to compliment the desserts you are providing.

a good trick for the medium or well done

I called one of my catersource buddies in the south who is a meat expert and among other tips he gave me was to have a cassette fuel with hot au jus eg rosemary, mushroom, horseradish or whatever flavor profile you prefer at the station to dip the slices of rare beef into for those guests who prefer their meat more done. I thought that was a great "truc"

By the way, shroomgirl - not sure what you meant by

"tenderloin is already an ap " ????

They are having a second reception in London and serving Lamb there so they/he (groom from ****) wanted rare roast beef here in NY.

Now after doing the site inspection the room doesn't seem big enough to do what they want, so we may revamp to continuous heavy h-d and short plates. I also posted on this over at another forum and got some great responses, so good info for future reference.

One suggestion was to use a New York Strip Loin but cut it down the middle length wise and then roast, and carve similar to tenderloin. PM me if you want more info.