Sweet corn, spinach, burrata, citrus cream sauce

Burrata Ravioli

14 oz bone in Berkshire chop, cherry pepper sauce, broccolini, mashed potato, basil

Pork Scarpariello

Assorted cheeses served with crackers and fruit.

Cheese Platter

Tomato sauce, fresh mozzarella, and basil.

Margherita Pizza

Creamy hummus served with warm pita bread.

Hummus and Pita

Warm chocolate cake with a gooey center, served with vanilla ice cream.

Chocolate Lava Cake

Smashed avocado on toasted bread, topped with cherry tomatoes and feta.

Avocado Toast

Pasta with pancetta, egg, and Parmesan cheese.

Spaghetti Carbonara

Romaine lettuce, Parmesan cheese, croutons, and Caesar dressing.

Classic Caesar Salad

Scrambled eggs, cheese, salsa, and avocado wrapped in a tortilla.

Breakfast Burrito

½ chicken, lemon jus, mashed potato, asparagus

Sous Vide Chicken

cured prosciutto, baby heirloom tomatoes, sweet balsamic, spinach vinaigrette

Burrata

basil beurre blanc, tomato caper relish, goat cheese mashed potato

Salmon Poele

cilantro-green onion sweet slaw, avocado lime crema

Baha Fish

garlic spinach, mashed potato, Argentinian chimichurri

Hanger Steak

Ricotta Cheesecake Brûlée

arugula, frisee, kale, goat cheese croquettes, champagne vinaigrette

Chicken Milanese

rosemary, bacon, israeli couscous, butternut squash, spinach, tomato

Scallop Romarin

Risotto

buttermilk fried, southern slaw, sweet pickle, spicy frites, aioli

Nashville Hot Chicken Sandwich

mushroom risotto, mozzarella, creamy marinara

Truffle Arancini

Rigatoni Bolognese

Whole Lobster, Shrimp Cocktail, Clams, Blue Point Oysters, Scallop Ceviche

Seafood Tower

Gnocchi

In a skillet over medium heat, cook the spinach until wilted. Remove from heat and let cool slightly. In a bowl, mix the cooked spinach, sweet corn, and burrata cheese until well combined. Season with salt and pepper to taste.

Prepare the Filling

In a saucepan, heat the heavy cream over medium heat. Once it starts to simmer, add lemon juice and orange zest. Stir well and let it reduce slightly for about 5 minutes. Season with salt and pepper.

Make the Citrus Cream Sauce

Roll out fresh pasta dough into thin sheets. Place small mounds of the filling mixture on one sheet, leaving space in between. Brush the edges with water, place another sheet on top, and press to seal. Cut into desired ravioli shapes.

Prepare the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for 3-4 minutes or until they float to the top. Carefully remove with a slotted spoon.

Cook the Ravioli

Plate the ravioli and drizzle with the citrus cream sauce. Garnish with additional black pepper or fresh herbs if desired.

Serve

Burrata cheese

Fresh spinach

Sweet corn (fresh or frozen)

Heavy cream

Lemon juice

Orange zest

Salt

Black pepper

Peel the potatoes, cut them into quarters, and boil in salted water until tender, about 15-20 minutes. Drain and mash with a tablespoon of olive oil, salt, and pepper to taste.

Prepare the Mashed Potatoes

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the pork chop with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.

Cook the Pork Chop

In the same skillet, add garlic and sauté until fragrant. Add the cherry peppers and cook for 2-3 minutes. Pour in the chicken broth and return the pork chop to the skillet. Simmer for about 10 minutes until the pork is cooked through and the sauce thickens.

Make the Cherry Pepper Sauce

While the pork is simmering, steam the broccolini until tender, about 5 minutes. Drizzle with a little olive oil and season with salt and pepper.

Steam the Broccolini

Plate the mashed potatoes, top with the pork chop and cherry pepper sauce, and serve with steamed broccolini. Garnish with fresh basil.

Bone-in Berkshire pork chop

Cherry peppers

Broccolini

Basil

Potatoes

Olive oil

Garlic cloves

Chicken broth

Cut the cheddar, brie, gorgonzola, and goat cheese into bite-sized pieces or wedges and arrange them on a large serving platter.

Prepare the Cheese

Place an assortment of crackers around the cheese on the platter.

Add Crackers

Wash the grapes and place them in a small bowl or arrange them on the platter. Slice the apple into wedges and arrange it alongside the other items.

Prepare the Fruits

Sprinkle walnuts around the cheese and fruit. Drizzle honey over the cheeses or serve it on the side in a small dish.

Add Nuts and Honey

Serve the cheese platter at room temperature with all components arranged beautifully for guests to enjoy.

Cheddar Cheese

Brie Cheese

Gorgonzola Cheese

Goat Cheese

Assorted Crackers

Grapes

Apple Slices

Walnuts

Honey

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.

Preheat the Oven

On a lightly floured surface, stretch or roll out the pizza dough into a 12-inch circle. Transfer it to a pizza peel or a baking sheet lined with parchment paper.

Prepare the Dough

Spread the tomato sauce evenly over the pizza dough, leaving a small border around the edges.

Add Tomato Sauce

Tear the fresh mozzarella into small pieces and distribute them evenly over the tomato sauce.

Add Cheese

Drizzle olive oil over the top and season with salt and black pepper to taste.

Season

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven and immediately top with fresh basil leaves.

Add Basil

Let the pizza cool for a minute, then slice and serve hot.

Slice and Serve

Pizza dough

Tomato sauce

Fresh mozzarella cheese

Fresh basil leaves

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth.

Make the Hummus

If the hummus is too thick, add water gradually until the desired consistency is reached. Blend again.

Adjust Consistency

Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with additional cumin if desired.

canned chickpeas

tahini

lemon juice

garlic cloves

olive oil

ground cumin

salt

water

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

Prepare the Oven and Ramekins

In a microwave-safe bowl, combine the unsalted butter and semisweet chocolate. Microwave in 30-second intervals, stirring between, until melted and smooth. Allow to cool slightly.

Melt Chocolate and Butter

In a mixing bowl, whisk together the granulated sugar, eggs, egg yolks, vanilla extract, and salt until well combined. Slowly stir in the melted chocolate mixture until smooth. Gently fold in the flour until just combined.

Mix Ingredients

Divide the batter evenly among the prepared ramekins. Place the ramekins on a baking sheet and bake for 12-14 minutes, until the edges are firm but the center is still soft.

Pour and Bake

Remove from the oven and let sit for 1 minute. Carefully invert each ramekin onto a plate and let it sit for 10 seconds before lifting. Serve immediately with a scoop of vanilla ice cream.

unsalted butter

semisweet chocolate

granulated sugar

large eggs

large egg yolks

all-purpose flour

vanilla extract

Begin by toasting the slices of whole grain bread until golden brown and crispy.

Toast the Bread

While the bread is toasting, cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.

Prepare the Avocado

Use a fork to mash the avocado to your desired texture. Add lemon juice, olive oil, salt, and black pepper to the mashed avocado and mix well.

Mash the Avocado

Halve the cherry tomatoes and crumble the feta cheese. Chop the fresh parsley.

Prepare the Toppings

Spread the smashed avocado mixture generously on each slice of toasted bread. Top with halved cherry tomatoes, crumbled feta cheese, and a sprinkle of fresh parsley.

Assemble the Toast

Drizzle with additional olive oil if desired and serve immediately.

Ripe avocados

Whole grain bread

Cherry tomatoes

Feta cheese

Fresh parsley

In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti.

Prepare the Pasta

In a large skillet, heat olive oil over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Remove from heat.

Cook the Pancetta

In a bowl, whisk together the eggs and grated Parmesan cheese until smooth. Add black pepper to taste.

Mix Eggs and Cheese

Add the hot spaghetti to the skillet with pancetta, tossing to combine. Quickly pour the egg and cheese mixture over the pasta, stirring rapidly to create a creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Combine Everything

Plate the carbonara and garnish with additional Parmesan cheese and black pepper. Serve immediately.

Spaghetti

Pancetta

Eggs

Parmesan cheese

Wash the romaine lettuce thoroughly under cold water. Remove any damaged outer leaves and chop the lettuce into bite-sized pieces.

Prepare the Lettuce

In a large salad bowl, combine the chopped romaine lettuce, croutons, and grated Parmesan cheese.

Assemble the Salad

Drizzle Caesar dressing over the salad to taste and toss gently to combine all ingredients.

Add Dressing

Serve immediately, garnished with additional Parmesan cheese if desired.

Romaine lettuce

Croutons

Caesar dressing

In a bowl, whisk together the eggs, salt, and black pepper until well combined.

Prepare the Eggs

Heat butter or cooking oil in a non-stick skillet over medium heat. Pour in the egg mixture and scramble gently until the eggs are cooked through, about 3-5 minutes.

Cook the Eggs

Lay a tortilla flat and add a portion of scrambled eggs, followed by shredded cheese, salsa, and sliced avocado.

Assemble the Burrito

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top to enclose the filling.

Wrap the Burrito

Cut the burrito in half and serve warm, optionally with extra salsa on the side.

shredded cheese (cheddar or your choice)

salsa

ripe avocado

flour tortillas

black pepper

butter or cooking oil

Season the halved chicken with salt, pepper, minced garlic, and rosemary. Place in a sous vide bag with olive oil and lemon juice. Seal the bag using a vacuum sealer.