Fall and Winter Cooking Class Menu

*Choose 1 from each of the following categories

* Any item marked with a “B” is suitable for beginners, “I” for the intermediate or more advanced cook

Appetizers/Salads

• Endive Salad with Pomegranate Vinaigrette and Lemon Cream-B

• Baked Brie wrapped in Filo with Dried Apricots, Slivered Almonds and a Cardamom-Honey Drizzle-B

• Roasted Butternut Squash Soup with Fried Sage-I

• Traditional Bruschetta with Melted Mozzarella, Fresh Tomatoes and Basil

• Shrimp Cocktail with Avocado and Red Onion-B

• Spinach, Bacon and Asian Pear Salad with Honey-Dijon Vinaigrette-B

• Avocado and Tuna Salad-B

Entrees

• Penne Pasta with Cream Corn Puree, Truffle Oil and Sliced Proscuitto-B

• Flank Steak with Horseradish Cream-B

• Pan Seared Salmon with a Mustard-Seed Crust-B

• Pan Roasted Snapper with Lemon-Butter Sauce-I

• Herb Oven-Roasted Organic Chicken Breast with Pan Gravy-B

• Dijon Rubbed, Bacon-Wrapped Pork Tenderloin with Rosemary Au Jus-I

• Seared and Sliced Leg of Lamb on Lemon-Chickpea Puree-B

• Linguine with Sautéed Scallops and Shrimp in Pesto Sauce garnished with Fried Basil-I

Sides

• Rosemary Roasted Potato Wedges-B

• Sweet Potato Puree with Brown Sugar and Sherry-B

• Butter Glazed Brussels Sprouts-B

• Garlic Sautéed Spinach-B

• Cauliflower Puree-B

• Garlic Italian Bread-B

Desserts

• Chocolate Fudge Cakes-I

• Pecan-Toffee Mini Tartlets-B

• Mascarpone Stuffed Strawberries on a Bed of Coconut-B

• Banana’s Foster-B

• Vanilla, Orange and Cinnamon Poached Pears with Vanilla Ice Cream-B

• Chocolate-Chunk Bread Pudding with Whipped Cream-I