Cooking Classes

$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

$50

• Cream of Parsnip and curry soup
• Roasted Pork loin stuffed with sage and leeks on a Guinness reduction
• Colcannon potatoes
• Cabbage with caraway, bacon and butter
• Apple and berry crumble with custard sauce

$80

• Scallop and Shrimp Tartlet
• Fillet 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
• Chocolate Pot de Crème

$50

• Marinated Mozzarella and Tomato Salad
• Breast of Chicken Marsala
• Garlic and parsley Fettuccini
• Vegetable Caponata
• Black pepper pineapple and strawberries with crispy meringue and a sabayon sauce

$80

• Shrimp Thermidor
• Roasted Asparagus with poached egg and hollandaise sauce
• Flash roasted New York Strip on a mushroom and Madeira reduction
• Buttered French Beans, Butter Braised Potatoes
• Two Flavors of Chocolate and Strawberry

$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

• Caramelized Onion Tart on a dressed salad
• Wienerschnitzel
• Warm Potato and Bacon Salad
• Braised Red Cabbage with Vermouth and Carraway
• Bavarian Chocolate Mousse

$80

• Beet Carpaccio with capers and lemon oil
• Mousseline of Shrimp and Scallops 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

• Cream of Lettuce Soup with croutons
• Creamed Mushrooms (A Prince Phillip Favorite)
• Supreme of Chicken “Princess”
• Curry Pilaf Rice
• Broccoli Polonaise
• Princess Diana’s Chocolate Cake with a compote of strawberries

$80

• Baked herb Goats Cheese on a Vanilla olive oil salad
• Delice of Cod with mussels in a saffron cream
• New York Strip topped with “beurre café de Paris”
• Buttered baby vegetables
• Dauphinoise Potatoes
• Trio of Miniature Desserts

$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