Culinary Adventures

Signature Dinners

CULINARY ADVENTURES

DECEMBER JANUARY

HAPPY HOLIDAYS

STARTERS: Shrimp & Crab Cocktail SOUP: Traditional Caesar Salad SALAD: Tomato Parmesan Bisque

ENTRÉES:

Grilled Lamb Chops with Garlic & Rosemary Veal Shoulder Roast with Shallots, Fennel, Mushrooms, Fresh Thyme & Stock Chicken Milanese Chicken Breast Filet, Italian Breadcrumbs with Garlic Herb & Caper Butt er Sauce Crab Stuff ed Shrimp, Broiled Served Over Sweet Red Pepper Coulis

DESSERT: Home Baked Pumpkin Spice Mousse Trifl e with Ginger Cookie & Whipped Cream

HANDS-ON COOKING CLASS

Holiday Cookies

COOKING DEMO: Fresh Cranberry Sauce INDULGE WATER: Cranberry Orange SPECIALTY COCKTAIL: Rum Chatt a Egg Nog

TRAVELING TAVERN BISTRO TASTING

New York -Deli Style Pastrami with Tom Collins

CHINESE NEW YEAR

STARTERS: Crispy Wonton Chips Pan Fried Vegetarian Dumplings SOUP: Egg Drop Soup with Green Onion SALAD: Spinach and Edamame Salad with Ginger Dressing

ENTRÉES:

Spicy Orange Beef Stir-Fry Brown Rice, Stir Fried Salt and Pepper Green Beans Kung Pao Shrimp Brown Rice, Stir Fried Broccoli with Garlic Spareribs with Black Bean Sauce Brown Rice, Stir Fried Patt y Pan Squash

DESSERT: Banana Spring Roll with Ice Cream

HANDS-ON COOKING CLASS

Handmade Pot Stickers

COOKING DEMO: Asian Wok INDULGE WATER: Orange Mint SPECIALTY COCKTAIL: Singapore Sling

TRAVELING TAVERN BISTRO TASTING

Ott awa - Tourtière Meat Pie with Maple Old Fashioned

FEBRUARY

VALENTINE’S DAY

STARTERS: Sliced Baguett es with Whipped Honey Butt er SOUP: Roasted Red Pepper Bisque SALAD: Spinach Salad, Bacon, Hard Cooked Eggs, Red Onion, Classic Tomato Dressing

ENTRÉES:

Crisped Duck Breast with Black Cherry Sauce Brown Rice, Brussels Sprout Surf and Turf Sliced Petite Filet with Compound Butt er, Lobster Tail and Asparagus Pan Seared Sea Scallops Over Sweet Corn Puree - Brown Rice, Wilted Spinach

DESSERT: Molten Lava Cake with Ice Cream

HANDS-ON COOKING CLASS

Chocolate Dipped Strawberries

COOKING DEMO: Flambeed Poached Pears INDULGE WATER: Strawberry Thyme SPECIALTY COCKTAIL: Berry Bellini

TRAVELING TAVERN BISTRO TASTING

Paris - Salade Niçoise with Blueberry French 75

MARCH

TOURING THE UK AND IRELAND

STARTERS: Scones and Clott ed Cream SOUP: Homemade Fresh English Pea Soup SALAD: English Garden Salad

ENTRÉES:

Stout Braised Lamb Shank Succulent Lamb Shank served with Irish Colcannon Potato and Cabbage Mash Corned Beef and Cabbage Traditional Irish Boiled Dinner, Corned Beef, Cabbage, Potatoes and Carrots English-Style Fish and Chips Beer Batt ered Cod, and Thick Cut Potato Fries. Served with Lemon, Tartar Sauce, & Malt Vinegar

DESSERT: Sticky Toff ee Pudding Cake

HANDS-ON COOKING CLASS

Short Bread Cookies

COOKING DEMO: Irish Coff ee & Homemade Baileys INDULGE WATER: Lime & Mint SPECIALTY COCKTAIL: Irish Maiden

TRAVELING TAVERN BISTRO TASTING

Dublin - Bangers & Mash with Guinness