Cooking Classes

($50)

• Shrimp and Smoked Salmon
• Roast Turkey with Sage and Onion Stuffing and Fresh Cranberry Sauce
• Sea Salt Roast Potatoes
• Buttered Baby Carrots
• Brussels Sprouts with Balsamic
• Old English Sherry Trifle

($50)

• Vitello Tonnato
• Pork Escalope with Lemon, sage and butter sauce
• Garlic and parsley Fettuccini with mushrooms and Parmesan
• Eggplant and Zucchini with Tomatoes
• Tiramisu with a Strawberry compote

($80)

• Shrimp and Avocado tower with cucumber
• Mousseline of Scallops and Salmon on wilted lettuce with a lemon beurre blanc
• Pork Tenderloin Wellington with a Cider and Madeira reduction
• Dauphinoise potatoes
• French beans wrapped in baco
• Two flavors of Chocolate and raspberries

($50)

• Cream of Leek and Potato soup with croutons
• Roasted Pork lion stuffed with sage and onion stuffing and an onion gravy
• Baby new potatoes with mint and butter
• Brussel sprouts with Balsamic
• Baby carrots
• Mixed berry and Apple crumble with custard sauce

($80)

When signing up for the Valentine’s Gourmet Evening, you may choose to attend the class on the 13th or the 14th (not both). The menu will be as following!

• Lobster Risotto with butter poached shrimp
• Delice of salmon with a Lemon and Parsley Crust on a roasted tomato coulis
• Fillet Mignon on a Madeira glaze and mushroom compote
• Roasted Asparagus
• Boulangere Potatoes
• White Chocolate and Raspberry tart
• Kahlua Crème Brulee

($50)

• Potato, spinach and onion soup with cheese flutes
• Riesling Chicken with Mushrooms and Baby Onions
• Buttered Spaetzle
• Braised Red Cabbage with red wine and Carraway seeds
• Bavarian Chocolate Mousse Torte with black cherries

($80)

• Baked herb Goats Cheese parcel on a Vanilla olive oil salad
• Delice of Cod with parmesan fennel on a saffron cream
• Slow Poached Chicken Breast stuffed with Spinach and Pistachio
• On a spinach cream reduction
• Buttered baby vegetables
• Butter and garlic potatoes
• Trio of Miniature Desserts

($50)

• Cream of Lettuce soup with croutons (a royal lunch favorite)
• A Prince Phillip Snack (creamed mushrooms)
• Supreme of Chicken Princess
• Curried pilaf rice
• Broccoli Polonaise
• Princess Diana Chocolate Cake with vanilla cream

($80)

• Melon with crystalized ginger and orange coulis
• Poached egg tartlet with crab and Bearnaise sauce
• Blackened Salmon served topped with a roasted red pepper and onion jam on a cherry tomato compote
• Cheddar, garlic and butter creamed potatoes
• Buttered French Beans
• A trio of miniature desserts

($50)

• Oeuf Dur Indienne (hard boiled egg on a bed of rice and a cream curry sauce)
• Supreme of Chicken Hunter Style
• Sable potatoes
• Brown butter roasted asparagus
• Vichy carrots
• Pear and Almond Tart with Amaretto cream

($80)

• Old English Potted Shrimp
• Delice of Salmon on asparagus and a dill butter sauce
• Herb Crusted roast Pork Tenderloin and a Claret reduction and glazed apples
• Anna Potatoes
• Stuffed Zucchini
• Strawberry Vacherin and Chocolate Marquise

($50)

• Swedish Split Pea Soup with Smoked Bacon
• Baked Salmon with Dill and Lemon Sauce
• Sweet and Sour Red Cabbage (in the pressure cooker)
• Hasselback Potatoes
• Peach and Blueberry Cheesecake

($80)

• Queen Scallops and Artichokes in a creamed saffron Sauce
• Asparagus and poached egg with hollandaise sauce
• Salmon “en Croute” with a dill butter sauce
• Braised lettuce
• Butter Fondant Potatoes
• Roasted cherry tomatoes
• Trio of Miniature Desserts