Cooking Classes

• $80
• Marinated Mozzarella and Tomato salad
• Delice of Cod with mussels in a saffron cream
• Flash roasted New York Strip with a Claret reduction
• Buttered baby vegetables
• Dauphinoise Potatoes
• Orange and Lemon Tart topped with meringue and a compote of black cherries

• $50
• Oeuf Dur Indienne (hard-boiled egg on rice with a rich curry sauce)
• Supreme of Chicken Forestier Style
• Sable potatoes
• Brown butter roasted asparagus
• Chocolate and Raspberry Torte

• $80
• Asparagus Velouté with butter poached Shrimp
• Poached egg tartlet with crab and Bearnaise sauce
• Fillet of Salmon “en croute” on a dill beurre blanc sauce
• Garlic and chive Potatoes
• Stuffed Zucchini
• Roasted cherry tomatoes
• A trio of miniature desserts

• $50
• Oeuf Dur Indienne (hard-boiled egg on rice with a rich curry sauce)
• Supreme of Chicken Forestier Style
• Sable potatoes
• Brown butter roasted asparagus
• Chocolate and Raspberry Torte

• $50
• Gazpacho Andaluz
• Delice of Cod with Shrimp and Romesco Sauce
• Peppernata
• Spanish Style Potatoes
• Raspberry and Orange Cheesecake

• $80
• Old English Potted Shrimp
• Mousseline of Salmon on wilted lettuce and a dill butter sauce
• Herb Crusted roast Rack of Lamb with mint jelly tart and a Claret reduction
• Anna Potatoes
• Ratatouille
• Strawberry Vacherin and Chocolate Marquise

• $50
• Cabbage, bacon, and potato soup
• Seared Salmon Supreme on a Pickled Cucumber salad
• Hasselback Potatoes
• Roasted cherry tomatoes with garlic
• Braised Lettuce
• Strawberry tart with toasted meringue

• $80
• Chicken Liver Parfait with melba toasts and chilled grapes
• Fricassee of Shrimp and baby Bella mushrooms in a chardonnay reduction
• Individual Beef Wellington on a Madeira Glaze
• Butter Braised Potatoes with garlic
• Asparagus with brown butter
• Roasted Cherry Tomatoes
• Trio of Miniature Desserts

$50

• Oeuf Chimay (egg stuffed with mushroom puree and topped with cheese sauce)
• Medallions of Pork Chasseur (pork steaks in a wine, mushroom, tomato, and tarragon sauce)
• Pommes Sable
• French style peas
• Classic Pear and Almond Tart with Amaretto cream

$80

• Avocado and Crab tower with a pink Grapefruit dressing
• Delice of Cod with a parsley, herb, and lemon crust
• served with a lime beurre blanc
• Flash roasted New York strip with a Dijon mustard sauce
• Anna Potatoes
• Mélange of Baby Vegetables
• Chocolate Pot au Creme and Raspberry Meringue

$50

• Gambas Al Ajillo (Seared shrimps with a creamy garlic sauce and herbs)
• Breast of Chicken with a mushroom and almond cream
• Paprika and red pepper pilaf
• French beans with smoked bacon
• Raspberry and Orange Cheesecake

$80

• Lentil and Bacon Cappuccino
• Shrimp and scallop mousseline on wilted lettuce and lemon butter sauce
• Slow poached stuffed breast of chicken with a spinach cream
• Glazed baby carrots
• Buttered French Beans and bacon
• Saffron pilaf

Two Flavors of Chocolate and Caramel

$50

• Spinach and Potato soup with beer
• Jagerschnitzel (pork escalopes topped with a rich mushroom red wine sauce)
• Warm German potato salad
• Braised Red Cabbage with carraway and bacon
• Roasted cherry tomatoes

Chocolate Bavarian Cream Torte with a compote of black cherries

$80

• Asparagus Veloute topped with a glazed sabayon
• Mussels in a cream garlic sauce
• Pan seared filet mignon with a Claret reduction
• Butter braised potato
• Stuffed Zucchini
• Cherry tomatoes

Trio of Miniature desserts

$50

• Baked Fish with West Indian Creole Sauce
• Sugar Mill Orange Roast Pork with Black Bean Sauce
• Curried Citrus Rice with Peas
• Baby carrots with smashed garlic and cilantro
• Banana Rum Cheesecake

$80

• Old English Potted Shrimp
• Asparagus topped with a poached egg and Hollandaise sauce
• Filet of Salmon “en croute” (topped with a mousseline and baked in puff pastry)
• French beans wrapped in bacon
• Stuffed tomatoes
• Dauphinoise Potatoes

Trio of Miniature Desserts

$50

• Shrimp and mushrooms with Sake and pickled ginger
• Miso Salmon on a bed of soy noodles
• Braised rice with scallions
• Cucumber Sumnomono
• Mago and Raspberry Torte with jelly cubes

$80

• Toasted Goats Cheese Salad with a chocolate olive oil dressing
• Salmon mousseline with shrimp and beurre blanc sauce
• Caramelized pork Tenderloin Wellington
• Thyme infused baby carrots
• Butter creamed potato
• Garlic roasted cherry tomatoes
• Duo of Raspberry and Coffee Desserts

$50

• Smoked Salmon and Shrimp
• Roast Turkey with all the trimmings and homemade cranberry sauce
• Sea salt roast potatoes
• Brussels sprouts with bacon
• Buttered baby carrots
• Old English Sherry Trifle

$80

• Melon with Parma Ham
• Shrimp and scallops in a Chardonnay cream
• Individual Beef Wellington
• Asparagus wrapped in bacon
• Herb buttered carrots
• Butter braised potatoes
• Two flavors of Chocolate and Strawberry