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Each class will cover
an appetizer, soup, salad,
entrée, side dish and dessert. (Any
special menu request can be discussed with
Ben.)
Menu Samples:
Maryland crab soup
Baby spinach salad with hot bacon sauce
Gulf shrimp with anchovy butter sauce
Duck a la orange served over saffron
risotto
Braised celery with Madeira sauce
Poached pears with orange and lemon sauce
Grilled BBQ jumbo shrimp over Freekeh
Cream of asparagus soup
Mixed green ginger dressing
NY Strip Steak au Poivre
Potato au Gratin
Black cherries Jubilee
Green Asparagus wrapped with prosciutto,
Avocado salsa
Barley soup
Caesar salad
Pan fried filet of salmon with sautéed
jumbo shrimp, artichoke hearts,capers, and
lemon sauce.
Green beans Almandine
Banana foster
Stuffed ravioli with tarragon sauce
Potato leek soup
Mixed greens, Gala apples with Dijon
vinaigrette dressing
Veal Oscar with fresh crab meat and
Bearnaise sauce
Fresh green asparagus
Crepes Suzette
Roasted smoked eggplant dip
Onion soup
Belgian endive with French vinaigrette
Boneless breast of chicken Française
Glazed sweet potato, honey and cinnamon
Chocolate covered strawberries, roasted
almonds and pistachios
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Stuffed avocado with shrimp and fresh dill
Lobster bisque
Mediterranean salad with honey mustard
sauce
Filet mignon with Bordelaise sauce
Roasted garlic mashed potatoes
Glazed peaches with cream caramel sauce
Sautéed calamari with feta cheese and
olive
Crusted spring rack of lamb with Doyen
sauce
Sautéed fresh spinach with sundried tomato
Vanilla baked pears
Cream of pumpkin soup
Artichoke hearts salad with vinaigrette
dressing
Fresh Maine diver sea scallops wrapped
in bacon with lemon-butter sauce
Cream of tomato soup
Tomatoes, cucumbers and fresh herbs
tossed with a
shallot-mustard-vinaigrette dressing and
topped with homemade feta cheese
Maine lobster scampi with butterflied
Gulf shrimp
Sauteed fresh vegetable medley
Strawberry Romanoff
Stuffed cabbage with basil tomato sauce
Cream of artichoke soup
Watercress salad with grape seed
vinaigrette
Fresh grilled Cajun tuna with mango
salsa
Lyonnaise potatoes
Peach Melba with vanilla ice cream
Mussels with garlic sauce
Hearts of palms with mustard vinaigrette
Maryland Crab Cake
Vegetable fumet
Cream of lettuce
Raspberry a la Anglaise
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