Cooking Classes

$50

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

$80

• Asparagus Veloute 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 Chimay (hard boiled egg stuffed with mushroom puree topped with a cheese sauce)
• Supreme of Chicken Chasseur Style
• Sable potatoes
• Brown butter roasted asparagus
• Chocolate and Raspberry Torte

• 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)

• 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

($80)

• Lobster Risotto with butter poached shrimp
• Delice of cod with a Lemon and Parsley Crust on a mustard cream sauce
• Fillet Mignon on a Madeira glaze and mushroom compote
• Roasted Asparagus
• Boulangere Potatoes
• White Chocolate and Raspberry tart
• Kalua Crème Brulle

($50)

• Marinated Mozzarella and Tomato Salad
• Pork Escalope with Lemon, sage and butter sauce
• Garlic and parsley Fettuccini with mushrooms
• Baked Eggplant and Zucchini with Tomatoes
• Tiramisu with Strawberry

($80)

• Melon with Parma ham
• Mousseline of Shrimp and Salmon on wilted lettuce with a lemon butter cream
• Pork Tenderloin Wellington with a Cider reduction and glazed apples
• Dauphinoise potatoes
• French beans wrapped in bacon
• Two flavors of Chocolate and raspberries

($50)

• Potato, spinach and onion soup
• Roast Pork Loin with a Beer Sauce and mushrooms
• Warm Potato and Bacon Salad
• Braised Red Cabbage with red wine and Carraway seeds
• Bavarian Chocolate Mousse Torte

($80)

• Baked herb Goats Cheese parcel on a Vanilla olive oil salad
• Delice of Cod with mussels 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)

• Oeuf Dur Chimay (hard boiled egg stuffed with mushroom puree topped with a cheese sauce)
• Supreme of Chicken Forester Style
• Sable potatoes
• Brown butter roasted asparagus
• Vichy carrots
• Pear and Almond Tart with Ameratto cream

($80)

• Melon with crystalized ginger and orange Balsamic
• Poached egg tartlet with crab and Bearnaise sauce
• Blackened Salmon served topped with a roasted red pepper and onion jam on a dill beurre blanc sauce
• Cheddar garlic crushed potatoes
• Buttered French Beans
• Roasted cherry tomatoes
• A trio of miniature desserts

($50)

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

($80)

• Old English Potted Shrimp
• Mousseline of Salmon on wilted lettuce 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

($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)

• 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