Chocolate Mousse with Hazelnut Tuile

Served with duchesse potato and mixed fresh vegetable

Veal Cordon Bleu

BBQ Pulled Pork Crostini

Caesar Salad

Maryland Crab Stuffed Mushroom Caps

White Chocolate Mousse Ganache Cake

Crab & Lobster Stuffed Fillet of Sole with summer grilled vegetable, wild rice

White 4

Assorted cheeses, sausage and fresh fruits

(Petite Sirah, Mourvedre, Grenache, Syrah)

Red 4

Pinot Noir

Sauvignon Blanc

Filet

Grilled chicken served with peppers and onions.

Chicken Fajitas

VINA ROBL

Sautéed shrimp and scallops with garlic butter.

Shrimp and Scallops

A curated selection of wines available for your enjoyment.

Wine Selection

A refreshing mix of seasonal greens, fruits, and a light vinaigrette.

Summer Salad

A hearty salad featuring winter vegetables and a creamy dressing.

Winter Salad

Cabernet Sauvignon

Merlot

Chardonnay

Fish Platter

Eclairs

Lobster Roll

Chop the dark chocolate into small pieces and place it in a heatproof bowl. Set the bowl over a pot of simmering water (double boiler) and melt the chocolate, stirring occasionally, until smooth. Remove it from the heat and let it cool slightly.

Melt the Chocolate

In a separate bowl, whip the heavy cream until it forms soft peaks. Be careful not to overwhip.

Whip the Cream

In another bowl, whisk together the egg yolks and sugar until pale and creamy. Stir in the vanilla extract.

Prepare the Egg Mixture

Slowly pour the melted chocolate into the egg mixture while continuously stirring to avoid cooking the eggs. Gently fold in the whipped cream until fully incorporated.

Combine Ingredients

Divide the mousse into serving cups and refrigerate for at least 2 hours or until set.

Chill the Mousse

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Preheat the Oven

In a mixing bowl, combine the melted butter, sugar, and vanilla extract. Mix well. Add in the flour and chopped hazelnuts, mixing until smooth.

Make the Tuile Batter

Using a spoon, drop small amounts of the batter onto the prepared baking sheet, spreading them out to form thin circles (about 3 inches in diameter).

Shape the Tuiles

Bake in the preheated oven for about 8-10 minutes or until the edges are golden brown. Remove from the oven and let them cool slightly before transferring to a wire rack to cool completely.

Bake the Tuiles

dark chocolate

heavy cream

egg yolks

sugar

vanilla extract

whipped cream (for serving)

hazelnuts (finely chopped)

butter (melted)

all-purpose flour

egg whites

Flatten the veal cutlets between two sheets of plastic wrap using a meat mallet until they are about 1/4 inch thick.

Prepare the Veal

Place a slice of ham and a slice of Swiss cheese on each veal cutlet. Fold the cutlet over to enclose the filling and secure with toothpicks.

Assemble the Cordon Bleu

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with salt and pepper.

Prepare Breading Station

Dredge each cutlet in flour, then dip in the beaten eggs, and finally coat with breadcrumbs.

Bread the Cutlets

In a large skillet, heat olive oil and butter over medium heat. Add the breaded cutlets and cook for about 4-5 minutes on each side, until golden brown and cooked through.

Cook the Cordon Bleu

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

Prepare the Potatoes

Add butter, heavy cream, egg yolk, salt, black pepper, and nutmeg to the potatoes. Mash until smooth and creamy.

Mash and Mix

Transfer the potato mixture to a piping bag and pipe into swirls on a baking sheet.

Pipe the Potatoes

Bake in a preheated oven at 400°F (200°C) for 20-25 minutes until golden brown.

Bake

Wash and chop the carrots, green beans, and broccoli florets.

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add the vegetables, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.

Sauté the Vegetables

veal cutlets

ham slices

Swiss cheese slices

eggs

bread crumbs

salt

black pepper

olive oil

butter

potatoes

egg yolk

nutmeg

carrots

green beans

broccoli florets

Preheat the oven to 400°F (200°C). Slice the baguette into 1/2 inch thick slices.

Slice the Baguette

Mix olive oil, garlic powder, and salt in a small bowl. Brush the mixture onto both sides of each baguette slice. Arrange the slices on a baking sheet and bake for 10-12 minutes or until golden brown and crispy.

Season and Bake

In a slow cooker, combine the pork shoulder, BBQ sauce, onion powder, garlic powder, smoked paprika, salt, black pepper, and apple cider vinegar.

Prepare the Pork

Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the pork is tender and easily shredded.

Cook the Pork

Once cooked, remove the pork from the slow cooker and shred it using two forks. Mix the shredded pork back into the sauce in the slow cooker.

Shred the Pork

Place a generous spoonful of the pulled pork mixture on each crostini. Top with coleslaw, pickles, and a sprinkle of fresh cilantro.

Top the Crostini

Baguette

Olive oil

Garlic powder

Salt

Pork shoulder

BBQ sauce

Onion powder

Smoked paprika

Black pepper

Apple cider vinegar

Coleslaw

Pickles

Fresh cilantro

Wash the Romaine lettuce thoroughly under cold running water. Remove any wilted or damaged outer leaves. Dry the leaves using a salad spinner or by patting them gently with a kitchen towel. Chop the lettuce into bite-sized pieces and place them in a large salad bowl.

Prepare the Romaine Lettuce

Add the croutons to the bowl with the chopped Romaine lettuce.

Add Croutons

In a medium bowl, mash the garlic and anchovy fillets together using a fork until you have a smooth paste. Add the egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, salt, and black pepper, and whisk until well combined.

Make the Dressing

While whisking continuously, slowly drizzle in the olive oil until the dressing is thick and emulsified. Stir in the grated Parmesan cheese until well mixed.

Incorporate Olive Oil

Drizzle the dressing over the salad mixture and toss gently to coat the lettuce and croutons evenly. Serve immediately, garnished with additional Parmesan cheese if desired.

Combine and Serve

Romaine Lettuce

Croutons

Garlic

Anchovy Fillets

Egg Yolk

Dijon Mustard

Lemon Juice

Worcestershire Sauce

Olive Oil

Parmesan Cheese

Black Pepper

Gently wipe the mushrooms with a damp cloth to remove any dirt, then remove the stems carefully.

Clean the Mushrooms

Place the mushroom caps on a baking sheet, brush the tops with olive oil, and sprinkle with salt.

Brush with Olive Oil

In a mixing bowl, combine the crab meat, softened cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, Old Bay seasoning, and black pepper. Mix well until fully combined.

Fold in the grated Parmesan cheese until evenly distributed throughout the mixture.

Add Parmesan Cheese

Using a spoon, generously fill each mushroom cap with the crab filling, pressing down slightly to ensure they are packed.

Fill the Caps

In a small bowl, combine the bread crumbs, melted butter, and chopped parsley. Mix well.

Mix Breadcrumb Mixture

Sprinkle the breadcrumb mixture evenly over the stuffed mushrooms.

Add Topping

Place the baking sheet in a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the mushrooms are tender and the topping is golden brown.

Remove from oven, allow to cool slightly, and serve warm as an appetizer.

Cool and Serve

Large white or cremini mushrooms

Cooked crab meat

Cream cheese, softened

Mayonnaise

Dijon mustard

Worcestershire sauce

Green onions, finely chopped

Old Bay seasoning

Parmesan cheese, grated

Bread crumbs

Butter, melted

Parsley, chopped

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare the Oven and Pan

In a large bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Dry Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.

Add Wet Ingredients

Carefully stir in the boiling water until the batter is smooth. It will be thin.

Incorporate Boiling Water

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Bake the Cake

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Cool the Cakes

Chop the white chocolate into small pieces and melt it in a heatproof bowl over simmering water or in the microwave in 20-second increments until smooth. Let it cool slightly.

Melt the White Chocolate

In a small bowl, combine the gelatin and cold water. Let it sit for about 5 minutes until it blooms.

Prepare the Gelatin

In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Add the vanilla extract and mix gently.

Whip the Heavy Cream

Gently fold the melted white chocolate into the whipped cream mixture until fully combined. Then, fold in the bloomed gelatin until incorporated.

Combine the Mixtures

Cover the bowl with plastic wrap and refrigerate for at least 2 hours until set.

In a small saucepan over medium heat, bring the heavy cream to a simmer.

Heat the Heavy Cream

Remove the saucepan from the heat and add the chopped white chocolate. Stir until completely melted and smooth.

Let the ganache cool slightly at room temperature before using it on the cake.

Cool the Ganache

Once the cakes are completely cool, place one layer on a serving plate. Spread half of the white chocolate mousse on top.

Layer the Cake

Place the second layer on top of the mousse and spread the remaining mousse on top.

Chocolate Mousse With Hazelnut Tuile