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Each
class will cover an appetizer, soup, salad,
entrée, side dish and dessert. (Any special menu
request can be discussed with Ben.)
Menu Samples:
Maryland crab soup
Baby spinach salad with hot bacon sauce
Gulf shrimp with anchovy butter sauce
Duck a la orange served over saffron risotto
Braised celery with Madeira sauce
Pistachio and almond Baklava
Liver pate
Asparagus soup
Green mix ginger dressing
Roasted quail with new potato, shallots and Balsamic
chocolate sauce
Leeks au gratin
Black cherries Jubilee
Stuffed mushroom Duxelles
Barley soup
Caeser salad
Salmon Florentine with Hollandaise sauce
Green beans Almandine
Banana foster
Stuffed ravioli with tarragon sauce
Potato leek soup
Asparagus with goat cheese and raspberry vinaigrette
dressing
Monk fish Tornados with Brandy sauce
Glazed carrots
Crepes Suzette
Escargot Aioli (Escargot with garlic lemon sauce )
Onion soup
Belgian endive with French vinaigrette
Breast of chicken a la capre
Steamed fresh vegetable
Pate d'amandes feuilletee
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Stuffed avocado with shrimp and fresh dill
Lobster bisque
Mediterranean salad with honey mustard sauce
Filet mignon with Bordelaise sauce
Roasted garlic mashed potatoes
Glazed peaches with cream caramel sauce
Sautéed calamari with feta cheese and olive
Crusted spring rack of lamb with Doyen sauce
Sautéed fresh spinach with sundried tomato
Vanilla baked pears
Cream of pumpkin soup
Artichoke hearts salad with vinaigrette dressing
Oyster casino
Minestrone soup
Salad Nicoise
Fettuccini Alfredo
Vegetable Ratatouille
Strawberry Romanoff
Stuffed cabbage with basil tomato sauce
Cream of artichoke soup
Watercress salad with grape seed vinaigrette
Fresh grilled Cajun tuna with mango salsa
Lyonnaise potatoes
Apple tart
Mussels with garlic sauce
Hearts of palms with mustard vinaigrette
Maryland Crab Cake
Vegetable fumet
Cream of lettuce
Raspberry a la Anglaise |
