Smirnoff Vanilla vodka, banana liqueur, strawberries, strawberry puree, whole milk, crushed ice

Smoothie Crush

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

Pasty Chef, Heather, will be featuring her December dessert menu.

In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.

Prepare the batter

In a separate bowl, beat the eggs and then mix in the milk, melted butter, and vanilla extract.

Mix wet ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Combine the mixtures

Preheat the oven to 350°F (175°C). Pour the batter into a greased 9x13 inch baking pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Let the dessert cool completely in the pan. Once cooled, frost with whipped cream and sprinkle powdered sugar on top.

Cool and frost

Add fresh berries on top for garnish before serving.

Garnish

All-purpose flour

Granulated sugar

Unsweetened cocoa powder

Baking powder

Salt

Eggs

Milk

Butter, melted

Vanilla extract

Powdered sugar

Whipped cream

Fresh berries (for garnish)

Dessert

Indulge in our Prosciutto Wrapped Chicken Torchon, a culinary masterpiece featuring tender chicken enveloped in savory prosciutto for an exquisite flavor experience. Paired with golden brown butter fingerlings, rich confit mushrooms, and vibrant asparagus, this dish is a delightful harmony of textures and tastes. Finished with sweet cipollini onions and a delicate chicken consommé, each bite is a celebration of gourmet dining that will leave your taste buds craving more.

Prosciutto Wrapped Chicken Torchon with Brown Butter Fingerlings, Confit Mushrooms, Asparagus, Cipollini’s and Chicken Consommé

Savor the rich flavors of our Smoked Roasted Tenderloin of Beef, perfectly cooked to a tender finish and served atop a decadent Blue Cheese Potato Gratin. Accompanied by vibrant charred broccolini and crunchy crispy leeks, this dish is elevated with a luxurious sherry caramelized onion butter and a house-made demi-glace, creating a symphony of taste that will leave your palate singing.

Smoked Roasted Tenderloin of Beef over Blue Cheese Potato Gratin, Charred Broccolini, Crispy Leeks, Sherry Caramelized Onion Butter and House Demi

Brandy Figs, Sea Salt, Brioche, Brown Butter and Red Wine Pickled Shallots

Foie Gras Torchon

Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps

Cognac Spiked Foie Gras ‘Torchon’

Potato Pancakes and Pierogi Sampler

Goulash

Make Dessert Recipe in just 1h . Pasty Chef, Heather, will be featuring her December dessert menu.

Dessert Recipe

Ingredients

Dessert Ingredients

Method

Dessert Directions