Food Pairing

Rich chocolate bavarois paired with dark chocolate bark, pavlova, and raspberry anglaise.

Chocolate bavarois, dark chocolate bark, pavlova, raspberry anglaise

Cherry port reduction, potato dauphinoise, brussels sprouts

Seared Duck Breast

Additional glass of any featured wine pairings.

Wine Pairings

Additional Glass of Wine

Raspberry Rose Water Brulé

Oyster

Crawfish & smoked tomato bisque, asparagus, crawfish, tarragon, shallot, ricotta

Crawfish Ravioli

Five Course Dinner paired with wines selected by Bishops Cellar.

Five Course Dinner & Wine Pairing

Fresh oyster served with a refreshing lemon ice and pickled shallot.

Oyster with shaved lemon ice and pickled shallot

Pomegranate demi, swiss chard, celeriac purée

Seven Spiced Lamb

Tomato, basil, grana padano, toasted pine nuts

Stuffed Eggplant

Apple cognac compote, grilled baguette, port & balsamic reduction

Foie Gras Torchon

Lemon Mousse

Cut up scallops, Lime, juniper, cilantro, jalapeño.

Scallop Ceviche

Delicately prepared salmon tartare accompanied by creme fraiche, shallot, dill, and beets.

Salmon tartare, creme fraiche, shallot, dill, beets

Tender sous vide lamb loin served with sultanas, lamb jus, balsamic reduction, butter braised turnip, grilled rapini, and pommes paillasson.

Sous vide lamb loin, sultanas, lamb jus, balsamic reduction, butter braised turnip, grilled rapini, pommes paillasson

Slice the Brie cheese into wedges, cube the aged cheddar, and crumble the blue cheese. Arrange them on a serving platter.

Prepare the Cheese

Thinly slice the prosciutto, salami, and chorizo. Layer them artfully around the cheese on the platter.

Arrange the Charcuterie

Place the mixed olives in a small bowl. Drizzle honey over the cheese section and place the Dijon mustard in another small bowl. Serve with slices of fresh baguette.

Add Accompaniments

Brie Cheese

Aged Cheddar

Blue Cheese

Prosciutto

Salami

Chorizo

Mixed Olives

Honey

Dijon Mustard

Fresh Baguette

Soak the gelatin sheets in cold water for about 5 minutes until soft.

Prepare Gelatin

In a heatproof bowl, melt the dark chocolate over a pot of simmering water. Stir until smooth and let cool slightly.

Melt Chocolate

In a saucepan, whisk together egg yolks, sugar, and vanilla extract. Add 100 ml of heavy cream and heat gently until thickened. Remove from heat and stir in the gelatin, then mix with the melted chocolate.

Make Custard

In a separate bowl, whip the remaining heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture.

Whip Cream

Pour the mixture into molds and refrigerate for at least 4 hours until set.

Set Bavarois

Melt the dark chocolate in a heatproof bowl over simmering water.

Stir in the nuts and spread the melted chocolate onto a parchment-lined baking sheet.

Add Toppings

Sprinkle with sea salt and let cool completely before breaking into pieces.

Sprinkle Salt and Cool

Preheat Oven

In a clean bowl, whip the egg whites until soft peaks form.

Whip Egg Whites

Gradually add the sugar, continuing to whip until the mixture is glossy and stiff peaks form.

Add Sugar Slowly

Add Vinegar and Cornstarch

Spread the meringue onto a parchment-lined baking sheet in a circular shape and bake for 1 hour. Turn off the oven and let it cool inside.

Shape and Bake

Blend the fresh raspberries until smooth and strain to remove seeds.

Prepare Raspberries

In a saucepan, combine heavy cream and half the sugar, bring to a simmer. In a bowl, whisk together egg yolks and the remaining sugar.

Gradually add the hot cream to the egg yolks, whisking constantly. Return to the saucepan and cook gently until thickened.

Combine Mixtures

Remove from heat and stir in the raspberry puree. Let cool before serving.

Add Raspberry Puree

dark chocolate

heavy cream

sugar

gelatin sheets

egg yolks

vanilla extract

sea salt

nuts (e.g., almonds, hazelnuts)

egg whites

white vinegar

cornstarch

fresh raspberries

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Prepare the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and allow the fat to render slowly. Cook for about 6-8 minutes or until the skin is crispy and golden brown. Flip and cook for an additional 4-6 minutes for medium rare. Remove from skillet and let rest.

Sear the Duck

In the same skillet, drain excess fat leaving about 1 tablespoon. Add the cherries, port wine, honey, and balsamic vinegar. Bring to a boil and reduce to a simmer, cooking until thickened, about 10-15 minutes. Strain if desired.

Make the Reduction

Preheat the oven to 375°F (190°C). Layer half of the potatoes in a greased baking dish. In a bowl, mix the heavy cream, garlic, salt, and pepper. Pour half over the potatoes, then layer the remaining potatoes and cream mixture. Top with Gruyère cheese.

Prepare the Dauphinoise

Cover with foil and bake for 45 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.

Bake

Heat olive oil in a skillet over medium heat. Add the Brussels sprouts, season with salt and pepper, and sauté for about 8-10 minutes until tender and slightly caramelized.

Sauté the Brussels Sprouts

Duck breasts

Salt

Black pepper

Cherries (pitted, fresh or frozen)

Port wine

Balsamic vinegar

Potatoes (thinly sliced)

Heavy cream

Garlic (minced)

Gruyère cheese (grated)

Brussels sprouts (trimmed and halved)

Olive oil

Serve chilled alongside seafood or creamy dishes for a refreshing complement.

Chardonnay Pairing

Best paired with grilled meats or mushroom dishes to enhance the earthy flavors.

Pinot Noir Pairing

Ideal with salads or dishes featuring citrus and herbs for a zesty contrast.

Sauvignon Blanc Pairing

Perfect with red meats or hearty stews to match the bold flavors.

Cabernet Sauvignon Pairing

A versatile option that goes well with roasted vegetables or pasta in tomato sauce.

Merlot Pairing

Chardonnay

Pinot Noir

Sauvignon Blanc

Cabernet Sauvignon

Merlot

Serve chilled with seafood dishes or creamy pasta to enhance the flavors.

Perfect with roasted chicken or duck for a rich, flavorful experience.

Best enjoyed with red meat dishes or hearty stews for a satisfying match.

Excellent alongside fresh salads or light appetizers for a refreshing balance.

In a blender, puree the fresh raspberries until smooth. Strain the puree through a fine mesh sieve to remove the seeds.

Blend the Raspberries

In a mixing bowl, whisk together the egg yolks and granulated sugar until light and fluffy.

Mix the Egg Yolks

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the vanilla extract and rose water.

Heat the Cream

Slowly pour the hot cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Stir in the raspberry puree until well combined.

Preheat your oven to 325°F (160°C). Divide the raspberry mixture evenly among ramekins and place them in a baking dish.

Prepare the Ramekins

Carefully pour hot water into the baking dish around the ramekins, ensuring the water comes halfway up the sides of the ramekins.

Add Hot Water

Bake for 30-35 minutes, or until the edges are set but the center is still slightly jiggly. Remove the ramekins from the water and let them cool to room temperature.

Once cooled, sprinkle 1 tablespoon of granulated sugar on top of each brulé. Using a kitchen torch, caramelize the sugar until golden and crispy.

Caramelize the Sugar

Let the brulé sit for a couple of minutes to allow the sugar to harden before serving. Enjoy your Raspberry Rose Water Brulé!

Serve

Fresh raspberries

Granulated sugar

Egg yolks

Vanilla extract

Rose water

Carefully shuck the fresh oysters, removing the top shell while keeping the oyster in the bottom shell. Set aside in a chilled plate.

Shucking Oysters

In a small bowl, combine Laphroaig Scotch whisky and prepared horseradish. Mix well until combined.

Mixing Sauce

Spoon a small amount of the Laphroaig and horseradish mixture over each oyster. Garnish with fresh parsley and serve with lemon wedges on the side.

Serving

Fresh oysters

Laphroaig Scotch whisky

Prepared horseradish

Lemon wedges

Fresh parsley

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and sauté until translucent. Stir in the crawfish tails, smoked tomatoes, tarragon, salt, and black pepper. Cook for 5 minutes, then remove from heat and let cool slightly. In a bowl, mix the crawfish mixture with ricotta cheese until combined.

Prepare the Filling

Place a wonton wrapper on a clean surface. Spoon about 1 tablespoon of the crawfish filling in the center of the wrapper. Moisten the edges with water, then fold the wrapper over to form a triangle, sealing the edges tightly. Repeat with the remaining wrappers and filling.

Assemble the Ravioli

Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for about 4-5 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

Cook the Ravioli

In a pot, heat the remaining tablespoon of olive oil over medium heat. Add the asparagus and sauté for 2-3 minutes. Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and simmer for another 5 minutes. Add the cooked ravioli to the bisque and let it warm through.

Make the Bisque

Ladle the bisque into bowls, ensuring each serving has a few ravioli. Garnish with grated Parmesan cheese and additional tarragon if desired.

Crawfish tails

Smoked tomatoes

Asparagus

Tarragon (fresh, chopped)

Shallot (finely chopped)

Ricotta cheese

Wonton wrappers

Chicken broth

Parmesan cheese (grated)

Dice the Roma tomatoes and finely chop the basil and garlic. In a bowl, mix tomatoes, basil, garlic, olive oil, balsamic vinegar, salt, and pepper. Toast the bread and top with the mixture.

Prepare the Bruschetta

In a large pot, combine chicken broth, diced carrots, celery, and chopped onion. Bring to a boil, then reduce heat and simmer for 20 minutes. Add egg noodles, thyme, salt, and pepper. Cook until noodles are tender.

Make the Soup

Season chicken breasts with garlic powder, paprika, salt, and pepper. In a skillet, melt butter and cook chicken until golden brown and cooked through, about 6-7 minutes per side. Garnish with fresh parsley.

Cook the Chicken

In a saucepan, heat heavy cream until just simmering. Remove from heat and add chopped dark chocolate and vanilla extract. Stir until smooth. Chill in the refrigerator for 1 hour. Serve with fresh berries.

Prepare the Chocolate Mousse

Pair the white wine with the appetizer and soup, and the red wine with the main course and dessert.