3-course Prix-fixe Recipe
Available Tuesday-Friday evenings after 6:30pm and all day Saturday.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Caprese Salad
Slice fresh mozzarella and layer with halved cherry tomatoes and fresh basil leaves. Drizzle with olive oil and balsamic glaze, and season with salt and pepper to taste.
Main Course
- 2
Pan-Seared Chicken
Season chicken breasts with salt and pepper. In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant. Add chicken breasts and cook until golden brown on both sides and cooked through. Finish with lemon juice and fresh thyme.
Dessert
- 3
Chocolate Ganache
Heat heavy cream in a saucepan until just boiling. Remove from heat and add chopped dark chocolate. Stir until smooth, then add vanilla extract and sea salt. Allow to cool before serving.