Food Pairing

Pomegranate demi, swiss chard, celeriac purée

Seven Spiced Lamb

Tomato, basil, grana padano, toasted pine nuts

Stuffed Eggplant

Lemon Mousse

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

Scallop Ceviche

Oyster

Apple cognac compote, grilled baguette, port & balsamic reduction

Foie Gras Torchon

Cherry port reduction, potato dauphinoise, brussels sprouts

Seared Duck Breast

Raspberry Rose Water Brulé

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

Crawfish Ravioli

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

Chocolate bavarois, dark chocolate bark, pavlova, raspberry anglaise

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

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

Oyster with shaved lemon ice and pickled shallot

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

Salmon tartare, creme fraiche, shallot, dill, beets

Five Course Dinner paired with wines selected by Bishops Cellar.

Five Course Dinner & Wine Pairing

Additional glass of any featured wine pairings.

Wine Pairings

Additional Glass of Wine

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

In a bowl, combine ground cumin, coriander, cinnamon, paprika, allspice, ginger, salt, and pepper. Rub this spice mixture over the lamb shoulder. Let it marinate for at least 1 hour or overnight in the refrigerator.

Season the Lamb

Heat olive oil in a large skillet over medium-high heat. Sear the lamb on all sides until browned. Transfer the lamb to a roasting pan.

Sear the Lamb

Cover the lamb with foil and roast in a preheated oven at 325°F (165°C) for about 3-4 hours, or until the meat is tender and falls off the bone.

Roast the Lamb

In a saucepan, combine pomegranate juice, chicken stock, honey, and balsamic vinegar. Bring to a simmer over medium heat.

Combine Ingredients

Allow the mixture to simmer until reduced by half and slightly thickened. Season with salt and pepper to taste.

Reduce the Sauce

Boil the chopped celeriac in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Cook the Celeriac

Add heavy cream and butter to the cooked celeriac. Blend until smooth. Season with salt and pepper to taste.

Blend the Purée

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds.

Sauté the Chard

Add the chopped swiss chard to the skillet and sauté until wilted. Season with salt and pepper.

Add Swiss Chard

Once the lamb is done, let it rest for 10 minutes before slicing. Serve with celeriac purée and sautéed swiss chard. Drizzle with pomegranate demi.

Plate the Lamb

lamb shoulder

ground cumin

ground coriander

ground cinnamon

paprika

ground allspice

ground ginger

salt

black pepper

olive oil

pomegranate juice

chicken stock

honey

balsamic vinegar

celeriac, peeled and chopped

heavy cream

butter

swiss chard, chopped

garlic, minced

Preheat the oven to 375°F (190°C). Cut the eggplants in half lengthwise and scoop out some of the flesh to create a boat. Brush the insides with olive oil and sprinkle with salt and pepper. Place them cut-side up on a baking sheet.

Prepare the Eggplants

In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the diced tomatoes, salt, and pepper. Cook for about 5-7 minutes until the tomatoes soften. Stir in the chopped basil, grated Grana Padano, and toasted pine nuts.

Make the Filling

Spoon the tomato mixture into the hollowed eggplant halves, packing it slightly. Sprinkle additional Grana Padano on top if desired.

Stuff the Eggplants

Bake in the preheated oven for 25-30 minutes or until the eggplants are tender and the tops are golden.

Bake

Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed eggplants warm!

Serve

Eggplants

Olive oil

Garlic, minced

Tomatoes, diced

Fresh basil, chopped

Grana Padano cheese, grated

Toasted pine nuts

Salt

Black pepper

In a mixing bowl, combine lemon juice, lemon zest, and sugar. Whisk until the sugar is dissolved.

Prepare the Lemon Mousse

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the lemon mixture.

Beat Egg Whites

In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the lemon and egg white mixture until combined.

Whip Cream

Transfer the mousse to serving glasses and refrigerate for at least 2 hours until set.

Chill

In a blender, combine the strawberries and sugar. Blend until smooth.

Prepare the Strawberries

Pass the blended mixture through a fine sieve to separate the juice from the pulp.

Strain the Mixture

In a saucepan, combine the strawberry juice and water. Bring to a gentle simmer and cook for about 10 minutes. Add basil leaves during the last 2 minutes of cooking.

Cook the Consommé

Remove from heat and let cool. Serve the consommé chilled alongside the lemon mousse.

Cool and Serve

Lemon juice

Lemon zest

Granulated sugar

Egg whites

Heavy cream

Fresh strawberries

Water

Basil leaves

Rinse the fresh scallops under cold water and pat dry. Cut them into small, bite-sized pieces.

Prepare the scallops

In a glass bowl, combine the scallop pieces with lime juice, finely chopped jalapeño, chopped cilantro, crushed juniper berries, salt, and black pepper.

Mix the ceviche

Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or until the scallops turn opaque.

Marinate

Once marinated, give the ceviche a gentle stir and serve chilled in small bowls or on tortilla chips.

Fresh scallops

Lime juice

Fresh cilantro

Jalapeño pepper

Juniper berries

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

Soak the foie gras in milk for 1-2 hours. Drain and pat dry. Cut into pieces and season with salt, white pepper, and cognac. Place in a bowl and mix well.

Prepare the Foie Gras

Spoon the mixture onto a piece of plastic wrap, shape into a log, and wrap tightly. Refrigerate for at least 24 hours.

Wrap the Foie Gras

Bring a pot of water to a simmer. Place the wrapped foie gras in the water and poach for 20-30 minutes. Remove and cool.

Poach the Torchon

In a saucepan, combine apples, cognac, brown sugar, cinnamon, and lemon juice. Cook over medium heat until apples are soft, about 15 minutes. Allow to cool.

Cook the Apples

In a saucepan, combine port wine, balsamic vinegar, and honey. Simmer over medium heat until reduced by half, about 20 minutes. Let cool.

Make the Reduction

Slice the baguette and brush with olive oil. Grill until toasted and golden, about 2-3 minutes per side.

Grill the Baguette

Foie gras

White pepper

Cognac

Butter

Apples (peeled and diced)

Brown sugar

Cinnamon

Port wine

Balsamic vinegar

Baguette

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.

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.

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

Cherries (pitted, fresh or frozen)

Potatoes (thinly sliced)

Garlic (minced)

Gruyère cheese (grated)

Brussels sprouts (trimmed and halved)

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.

Combine Mixtures

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.