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Cooking Class Menus
Menu 1: April 1st
Carrotte Ginger Soup
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Sole Florentine
Served with Ratatouille
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Poached Pears
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Menu 2: April 8th
Salad Tuna Nicoise
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Veal Medallions with Prunes
Served with Risotto and Wild Mushrooms
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Apple Fritters
Menu 3: April 15th
Duck Salad with Hazelnut Dressing
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Red Snapper Dijonais
Served with Potato au Gratin
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Crème Brulee
Menu 4: April 22nd
Fresh Peas Soup
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Lamb Navarin
Served with Spatzel
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Berries Tart
Menu 5: April 29th
Gaspacho Soup
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Trout Almondine
Served with White & Green Asparagus Hollandaise Sauce
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Baked Apple with Caramel Sauce
Menu 6: May 6th
Shrimp Pissaladiere
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Breast of Chicken stuffed with Spinach & Shitake
Served with Cauliflower au Gratin
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Strawberry Romanoff
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