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Cooking Lesson Menus
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- Customizable Menus
- Allergen Aware
- Seasonal Course Selections
A Taste of Normandy
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- Baby Field Green Salad with Apple Cider Vinaigrette & Camembert Toast Points
- Pan Seared Sea Scallops with Chanterelle Mushroom & Oxtail Risotto
- Spiced Apple Mille-Feuille
Chef's Table I
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- Butternut Squash Bisque with Toasted Pepitas & Fig Syrup
- Pan Seared Pork Tenderloin, Sweet Potato & Apple Gratin, Caramelized Demi-glace
- Peach Upside Down Cake with Spiced Whipped Cream
Chef's Table II
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- Roasted Cauliflower & Turnip Bisque, Chestnut Crumble, White Truffle Oil
- Peppercorn Crusted Sirloin Medallions, Fingerling Potatoes, Asparagus Spears & Red Wine Reduction
- Chocolate Molten Lava Cake, Salted Caramel Ice Cream, Raspberry Coulis
From Market to Table
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- Hard Cider Pumpkin Bisque
- Pan Seared Atlantic Salmon, Braised Winter Greens with a White Bean Ragout & Crisp Pancetta
- Local Pear & Maple Crumble with Vanilla Bean Ice Cream
Homemade Pasta
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- Basic Egg Pasta
- Basil Pappardelle & Black Pepper Fettuccine
- Wild Mushroom Raviolis
The Art of Pizza Making
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- Homemade Pizza Dough from Scratch
- Crafting Sauces, Fresh Cheeses & Artisan Toppings
- Classic Margherita Pizza with San Marzano Tomatoes, Fresh Mozzarella & Basil
Entertainment Made Easy
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- Golden Tomato Gazpacho Shooters
- Smoked Sea Salt Rubbed Beef Skewers with Goat Cheese Fondue
- Prosciutto Wrapped Stone Fruit, Chevre & Marsala Syrup
- Chocolate Molten Cake with Salted Caramel Ice Cream
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