Grilled cornmeal salad

Lavender Martini

With caramelized apples and vanilla bean gelato.

Puff pastry dessert

Braised beef short ribs

Eggs Benedict

A savory pie filled with eggs and other ingredients.

Quiche

Chocolate Lava Cake

Duck breast and leg confit

Soup Du Jour

Wild Mushroom Ravioli

Rosemary Gimlet Cocktail

A classic French dish of steak and fries.

Steak Frites

Seafood Cobb Salad

Dark Chocolate Mousse Cake

Seared Scallops & Shrimp Duo

Petite Filet Medallion

Oven Roasted Rack Of Lamb

French Onion Soup

Includes 6 oysters, 6 mussels, 4 shrimp and ceviche.

Fresh Seafood Tower

Topped with powdered sugar, berries, and whipped cream.

French Toast

Broiled lobster

Lobster Arancini

Burnt cream

Chicken sandwich

In a medium saucepan, bring the water and salt to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Reduce heat and cook for about 10 minutes until thickened. Stir in olive oil and mix well.

Cook Cornmeal

Spread the cooked cornmeal onto a parchment-lined baking sheet and let it cool completely. Once cooled, cut into squares or rectangles and grill on a preheated grill for about 3-4 minutes on each side until charred.

Cool and Grill

In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook until reduced by half and syrupy, about 10 minutes. Season with salt and pepper to taste.

Make Balsamic Glaze

In a large bowl, combine grilled cornmeal pieces, halved cherry tomatoes, sliced red onion, and fresh basil leaves. Toss gently to combine.

Combine Ingredients

Serve the salad on a platter, place burrata on top, and drizzle with the balsamic glaze before serving.

Serve and Drizzle

Cornmeal

Water

Salt

Olive oil

Burrata cheese

Cherry tomatoes

Fresh basil leaves

Red onion

Balsamic vinegar

Honey

Black pepper

Begin by chilling your martini glass. Fill it with ice water and set it aside while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, combine the gin, lavender syrup, and fresh lemon juice with ice cubes. Shake well until chilled.

Mix the Ingredients

Discard the ice water from the martini glass. Strain the cocktail mixture into the chilled glass.

Strain and Serve

Gently top the cocktail with club soda to add a refreshing fizz.

Top with Club Soda

Garnish with a sprinkle of dried lavender flowers on top for an aromatic finish.

Garnish

Lavender syrup

Fresh lemon juice

Club soda

Ice cubes

Dried lavender flowers (for garnish)

Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a floured surface to about 1/8 inch thickness. Cut into desired shapes for your dessert.

Prepare the Puff Pastry

In a large skillet over medium heat, melt the butter. Add the sliced apples and cook for about 5 minutes until they start to soften. Sprinkle the sugar and cinnamon over the apples, stirring occasionally until they are caramelized and golden brown, about 10 more minutes. Remove from heat.

Caramelize the Apples

Place the puff pastry cutouts on a baking sheet lined with parchment paper. Add a spoonful of the caramelized apples on top of each pastry. Bake in the preheated oven for 15-20 minutes or until the pastry is golden and puffed.

Assemble the Dessert

Remove the pastries from the oven and let them cool slightly. Serve warm with a scoop of vanilla bean gelato on top or alongside.

Serve

puff pastry sheets

apples (peeled and sliced)

granulated sugar

unsalted butter

cinnamon

vanilla bean gelato

Preheat your oven to 325°F (160°C). Season the beef short ribs with salt and black pepper.

Prepare the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sear the Ribs

In the same pot, add onions, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Sauté the Vegetables

Pour in red wine and scrape up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes.

Deglaze the Pot

Return the short ribs to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender.

Braise the Ribs

In a skillet, melt butter over medium-high heat. Season the filet medallions with salt and black pepper. Cook for 4-5 minutes on each side for medium-rare or until desired doneness.

Cook the Medallions

beef short ribs

salt

black pepper

olive oil

onion, chopped

carrots, chopped

celery, chopped

garlic, minced

beef broth

red wine

bay leaves

thyme, fresh

filet mignon

butter

In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler). Gradually whisk in melted butter until the sauce is thick and smooth. Season with salt and pepper. Remove from heat and cover to keep warm.

Prepare the Hollandaise Sauce

In a pot, bring water to a gentle simmer and add the vinegar. Crack each egg into a small bowl, then gently slide each egg into the water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.

Poach the Eggs

Toast the English muffins until golden brown. In a skillet, lightly brown the Canadian bacon on both sides.

Prepare the Muffins and Bacon

On each toasted muffin half, place a slice of Canadian bacon, then top with a poached egg. Drizzle with hollandaise sauce and garnish with chives. Serve immediately.

Assemble the Eggs Benedict

English muffins

Eggs

Canadian bacon

White vinegar

Butter

Egg yolks

Lemon juice

Pepper

Chives

Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling. Pre-bake the crust for 10 minutes, then remove from the oven.

Prepare the Crust

In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth. Stir in the cheese, bacon or ham, spinach, salt, black pepper, and nutmeg.

Mix the Filling

Pour the filling mixture into the pre-baked pie crust. Bake in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.

Bake the Quiche

Let the quiche cool for 10 minutes before slicing. Serve warm or at room temperature.

Cool and Serve

Milk

Heavy Cream

Shredded Cheese (e.g., Gruyère or Cheddar)

Cooked Bacon or Ham, chopped

Spinach, cooked and chopped

Black Pepper

Nutmeg

Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with flour, tapping out the excess.

Prepare the Ramekins

In a medium saucepan, melt the butter and semisweet chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.

Melt the Chocolate and Butter

In a large mixing bowl, whisk together the eggs, egg yolks, and granulated sugar until pale and thick. Stir in the melted chocolate mixture and vanilla extract.

Mix the Egg Mixture

Gently fold in the flour until just combined, being careful not to overmix.

Combine with Flour

Evenly distribute the batter into the prepared ramekins, filling them about 3/4 full.

Fill the Ramekins

Bake in the preheated oven for 12-14 minutes, or until the edges are firm but the center is soft.

Bake

Let the cakes cool for 1 minute, then carefully invert them onto plates. Dust with powdered sugar and serve immediately.

semisweet chocolate

eggs

egg yolks

all-purpose flour

vanilla extract

powdered sugar

In a large bowl, season the duck legs with salt. Let them marinate for at least 1 hour or overnight in the refrigerator.

Prepare Duck Legs

Preheat your oven to 200°F (95°C). In a heavy pot, melt the duck fat over low heat. Add the duck legs, garlic, thyme, and bay leaves. Ensure the legs are fully submerged in fat. Cook in the oven for about 2-3 hours until tender.

Cook the Duck Legs

Once cooked, let the duck legs cool in the fat. They can be stored in the refrigerator for up to a month.

Cool and Store

Score the skin of the duck breast in a crosshatch pattern and season with salt and black pepper.

Prepare Duck Breast

In a skillet over medium heat, place the duck breast skin-side down. Cook for about 6-8 minutes until the skin is crispy and browned. Flip the breast and cook for another 3-4 minutes for medium rare. Let rest before slicing.

Cook Duck Breast

Preheat the oven to 425°F (220°C). Chop carrots, zucchini, bell peppers, and red onion into bite-sized pieces.

Prepare Veggies

Toss the vegetables with olive oil, salt, pepper, and any dried herbs. Spread them out on a baking sheet and roast for about 25-30 minutes until tender and caramelized.

Roast Veggies

Duck breast

Duck legs

Duck fat

Garlic cloves

Thyme

Bay leaves

Carrots

Zucchini

Bell peppers (mixed colors)

Dried herbs (optional)

Dice the carrots, celery, and onion. Mince the garlic and chop the potatoes into small cubes.

Chop Vegetables

In a large pot, heat a small amount of oil over medium heat. Add the diced onions, carrots, celery, and garlic. Sauté until the onions are translucent.

Sauté Vegetables

Add the chopped potatoes, vegetable broth, and water to the pot. Stir in thyme and bay leaf.

Bring the mixture to a boil, then reduce the heat. Cover and let it simmer for 20-30 minutes, until the vegetables are tender.

Simmer

Remove the bay leaf, and season the soup with salt and pepper to taste.

Season

Serve hot, garnished with fresh parsley if desired.

Garnish and Serve

Celery

Onion

Garlic

Potatoes

Vegetable Broth

Bay Leaf

Fresh Parsley

In a skillet over medium heat, add a drizzle of olive oil. Once hot, add the minced garlic and sauté for 1 minute until fragrant. Add the wild mushrooms, salt, and pepper. Cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes. Remove from heat and let cool.

Sauté the Mushrooms

In a bowl, combine the sautéed mushrooms, ricotta cheese, grated Parmesan, and chopped parsley. Mix well and adjust seasoning with salt and pepper. Set aside.

Grilled Cornmeal Salad