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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
Leeks 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 |
