This class will concentrate solely on sauces from the five basic "mother" sauces to more complex sauces, beurre blanc, and the most delicate contemporary sauces and coulis. We will also cover meat reductions and their various sauces.

This class is a must for anyone interested in cooking.

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS

THIS IS THE THIRD CLASS OF THIS 5 WEEK SERIES

This class will concentrate solely on sauces from the five basic "mother" sauces to the more complex sauces, beurre blanc and the most delicate contemporary sauces and coulis. We will also cover meat reductions and their various sauces. And since we are so close to Thanksgiving we’ll prepare the perfect Gravy.

Orecchiette pasta Italian Spicy Turkey Sausage

Spaghetti with Chicken Carbonara

Tortellini Alla Vodka

Fusilli with Goat Cheese, Sundried Tomatoes, Hot Peppers and Walnuts

This party is reserved for Robert Kelley, only invited friends can make reservation for this class.

Menu

Crab & Shrimp Casserole
Gruyere and Cognac Mornay

Snapper Puttanesca
Goat Cheese Polenta
Lemon Broccoli

Banana Foster
Vanilla Ice Cream

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Learn how to make those wonderful dessert sauces, like Cream Anglaise and fruit coulis. Learn how to make a chocolate roulade with a smooth and delicious butter cream and chocolate ganache.  Black Cherry Clafoutis, Frangelico Zabaglione and much more.

Approximately 2 - 2 1/2 hours long

THIS IS THE FOURTH CLASS OF THIS 5 WEEK SERIES

Learn how to make those wonderful dessert sauces, like cream anglaise and fruit coulis. Learn how to make a chocolate roulade and a smooth and delicious butter cream and chocolate ganache.

THIS PARTY IS RESERVED FOR THE FRIENDS & FAMILY OF THE GANDERS.  ONLY INVITED PEOPLE CAN MAKE A RESERVATION.

The best ever Chicken Fricassee

CLICK HERE TO READ REVIEWS

Menu

Classical French Bistro Cuisine at it's best!

Brie & Goat Cheese Soufflé

 Coq au Vin
Buttered Egg Noodles

Crepe Suzette with Vanilla Ice cream

Menu

Chipotle Pepper Shrimp Tostada
Shiracha Aioli

Crown Royal Maple BBQ Pork Tenderloin
Corn and Anaheim Chili Pudding
Buttered Green Beans

Chocolate Chip Croissant Pudding
Vanilla Creme Anglaise

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS

Finally, learn how to use your knives and care for them!

This course is ideal for amateur cooks, regardless of how long you've been pursuing your hobby. The knife is the most basic of kitchen tools and certainly the most important. At the very least, the class will teach you how to work more efficiently. At most, you’ll be less likely to lose a digit.

In this informative and interactive class, Chef Jean-Pierre will not only teach basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a wonderful lunch serve afterward.

In this Hands-on and demonstration 3 hours class you will learn and practice:

1) Anatomy of a Knife
2) What Kind of Knife Do you need?
3) Proper Work Station/Best Type of Cutting Board
4) Storing Your Knife
5) Holding Your Knife
6) Ensuring Safety: Keeping Your Knife Sharp
7) How to Seed and Julienne Bell Peppers, carrots, potatoes and various vegetables
8) How to Dice and Slice Onions

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Roasted Portobello Mushroom
Stuffed with Brie and Sundried Tomatoes
Arugula Salad

Home Made Mascarpone Tiramisu Ice Cream

Menu

Salmon & Shrimp Cake
Remoulade Sauce

Chicken Scallopini
Lemon Capers Sauce
Arugula Salad
Roasted Rosemary Potatoes
Buttered Asparagus

Melting Chocolate Cake
Raspberry Coulis

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS

THIS IS THE LAST CLASS OF THIS 5 WEEK SERIES

We will combine the knowledge acquired in the first four classes to prepare the perfect dinner. If you were good, came to all the classes, had lots of fun and ate all your vegetables, you'll receive a graduation diploma!

Brie and Parmesan Soufflé
Pecorino Romano Bechamel

Beef Short Ribs
The BEST Goat and Reggiano Cheese Polenta
Roasted Brussel Sprouts with Benton's Bacon

The Ultimate Chocolate Mousse

Menu

Wild Mushroom & Port Wine Risotto

 Pistachio Crusted Boston Cod
Black Truffle Mashed Potato
Cabernet Sauce
Buttered Asparagus

Chocolate & Nutella Melting Cake
Raspberry Coulis

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Chicken Braised in Madeira, Pearl Onions & Mushrooms
Israeli Couscous

Perfect Chicken Marsala
Caramelized Onion Mashed Potatoes

Crispy Chicken Florentine
Mediterranean Orzo Pasta

Grilled Skirt Steak
Gorgonzola Sauce
Blue Cheese Polenta

Asian Style Braised Beef Short Ribs
Broccoli & Bok Choy

Oven Roasted New York Strip
Caramelized Onion and Goat Cheese
Garlic Mash Potatoes
Black Truffle Sauce

This party is reserved for Guide Point Secuity. Only invited guests can make reservation.

Menu

Crab and Shrimp au Gratin

Roasted Filet Mignon
Wild Mushroom and Cabernet Sauce
Sweet Potatoes Soufflé
Buttered Green Beans
Tomatoes Provençal

 The best EVER Chocolate Mousse

Approximately 2 - 2 1/2 hours long

Menu

Zucchini stuffed with a Sausage Bolognese and Goat Cheese Mornay
Roasted Bell Pepper Coulis

Veal Scallopini
Lemon Butter Sauce
Arugula Salad
Tomato Provencale
Roasted Rosemary Potatoes

Dark Chocolate Panna Cotta
Strawberry & Grand Marnier Sauce

The cost is $170 per couple

'Each reservation will automatically Reserve 2 Seats'

Approximately 2 - 2 1/2 hours long

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS

This party is reserved for CyberArk. Only invited guests can make reservation.

Not just California, all 50 States and Canada make Wine. Eric Hemer our Master Sommelier and Master of Wine will introduce you to excellent wines from California, Washington, Oregon, New York, Virginia and Canada.  While he makes his presentation and serves the wines, we will cook wonderful dishes. So come hungry and thirsty, as we plan on drinking and eating well. (The Course is fun and very informal).

 CLICK HERE TO READ REVIEW FROM PREVIOUS WINE TASTINGS

Menu

Truffle Cauliflower Mac'n Cheese Gratin

Lamb Chops topped with Mascarpone and crispy Reggiano & Panko
Goat Cheese Polenta Cake
Benton's Bacon Marsala Sauce
Lemon Brocoli

Kahlua and Bailey's Chocolate Mousse

Learn the correct way to prepare these Classic Recipes

Menu

Chicken Marsala
Benton's Bacon Marsala Sauce
Truffle Mashed Potatoes

Chicken Parmesan
Egg Fettuccine

Chicken Francaise
Buttered Spinach

Menu

Spaghetti Clam Sauce

Goat Cheese & Caramelized Onion Focaccia

Beef Stew
Roasted Garlic Mashed Potatoes
Cauliflower au Gratin

White Chocolate and Orange Creme Brulee

Approximately 2 - 2 1/2 hours long

This menu had become the most succesful ever!  You will love the way we simplify making a great Paella at home.   Instead of cooking on an open flamme like it is traditionaly prepared in Spain, we cook ours in the oven.  It's delicious and super easy to duplicate in your kitchen.  The night is always fun, come to celebrate with us!

We’ll start with a Garlic Shrimp Tostada, we’ll prepare a delicious Paella Valenciana and finish with a Crème Catalana.

Approximately 2 - 2 1/2 hours long

Stir Fry Chicken
Thai Coconut and Broccoli

Snapper with Lemon Pesto

Italian Sausage and Parmesan Reggiano Orecchiette

Chicken Scaloppini Milanese
Capers and Lemon Sauce

Thai cuisine has always interested me, especially the numerous curry pastes and dipping sauces. I will introduce you to my favorites. Thai Cuisine is very easy to learn, and much fun to prepare at home.

Menu

Thai Ginger, Coconut and Chicken Soup

Eggplant, Straw Mushrooms and Chicken

Shrimp and Mango Rolls
Peanut Dipping Sauce

Chicken in Curry Peanut Sauce

Pork Curry

Menu

Tomato and Goat Cheese Tarte Tatin

Oven Roasted Salmon
Chardonnay, Chives and Mustard Sauce
Couscous

Our Famous Chocolate Fondant Melting Cake
Raspberry and Chamdord Coulis

Approximately 2 - 2 1/2 hours long

Menu

Maytag Blue Cheese Custard
Spinach Salad
Hot Bacon Dressing

Medallion of Filet Mignon
Cognac Green Peppercorn Sauce
Brie Potatoes Gratin

White & Dark Chocolate Pot de Creme

Approximately 2 - 2 1/2 hours long

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Chef Jean-Pierre's Mother's famous Lasagna Recipe (NO RICOTTA CHEESE...)
Mornay Sauce and Spicy Italian Sausage Bolognese

Tortellini with Proscuitto
Cilantro Vodka Sauce

Orecchiette with Shrimp
Broccoli Pesto Sauce

CLICK HERE TO READ REVIEWS FROM THIS CLASS

Menu

Coconut crusted Chicken Breast
Thai Curry Sauce
Jasmine Rice

Chicken Breast
Coq au Vin Sauce
Black Truffle Mash Potatoes

Chicken with Mushroom & Spinach Cream Sauce

  Approximately 2 - 2 1/2 hours long

Menu

Panzanella Bread, Tomato & Onion Salad

Seafood Bolognese Pasta

Steak Florentine
Grilled Vegetables

Benton's Marsala sauce

Mascarpone and Strawberries Panna Cotta

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS FROM PREVIOUS DINNERS

Menu

Bouillabaisse Risotto

Dijon Mustard and Herb Crusted Rack of Lamb
Rosemary & Cabernet Sauce
Brie Potatoes Gratin
Tomato Provencal 

Flourless Chocolate Cake
Raspberry Coulis

Approximately 2 - 2 1/2 hours long

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Tomato and Goat Cheese Pie
Onion Confit and Pesto Sauce

Mozzarella and Spinach Polenta Square
Marinara Sauce and Arugula Salad

Jumbo Shrimp
White Bean Ragout and wilted Spinach

Salmon Sashimi Salad ala Nobu

Menu

Roasted Garlic, Sundried Tomatoes and Pesto Risotto

Walnut & Sausage stuffed Pork Tenderloin
Celeriak Slaw and Horseradish Cream
Broccoli & Bacon Souffle

Chocolate & Peanut Butter Molten Cake

Approximately 2 - 2 1/2 hours long

Menu

Oven Roasted Beef Tenderloin
Horseradish and Port Wine Sauce
Stuffed Potatoes with Creamy English Cheddar
Buttered Baby Green Beans

Chocolate Raspberry Torte

Roasted Boston Cod
with an Onion Confit

Yellow Tail Snapper cooked in papillote

Lemon sole Grenobloise, (lemon and capers sauce)

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Stuffed Portobella Mushroom with Brie, Mascarpone & Goat Cheese
Arugula Salad

Panko Crusted Boston Cod
White Truffle Mashed Potato
Ratatouille Provencale
Beurre Rouge

Melting Chocolate Cake
Black Cherry Coulis

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Goat Cheese & Leek Tart
Arugula Salad
Roasted Bell Pepper Couilis

Coconut crusted Snapper
Spinash & Shrimp Curry Sauce
Israeli Couscous
Lemon Broccoli

Strawberries & Lemon Mousse

Approximately 2 - 2 1/2 hours long

Menu

Reggiano Polenta Soufflé
Roasted Bell Pepper & Tomato Coulis
Arugula Salad

Panko & Reggiano crusted Veal Scallopini
Lemon Butter Sauce
Lemon Broccoli
Tomato Provençale

 Hazelnut & Frangelico Chocolate melting cake
Raspberry Coulis

 The cost is $170 per couple

Menu

Grouper and Shrimp Cake
Caper Remoulade Sauce

Snapper and Orzo Puttanesca
Tomatoes, Capers and Black Olive Sauce

Seasoned Sour Dough Crumbs and Horseradish Crusted Salmon
Roasted Bell Pepper Coulis

Approximately 2 - 2 1/2 hours long

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Coq au Vin
Roasted Garlic Mash Potatoes
(Classic French Dish) it is not only delicious but extremely easy to prepare

 Chicken Breast
Port & Raisins Sauce

Chicken Breast
Stuffed with Italian Sausage, Prosciutto Ham & Aged Gouda

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ REVIEWS

This is an amazing Menu!

Sausage Spaghetti Carbonara

Kalamata and Rosemary Focaccia

Minced Chicken and Ham Rotolo
Marsala Sauce

Caramelized White Chocolate Risotto

Approximately 2 - 2 1/2 hours long

Menu

Bouillabaisse Risotto 

Dijon Mustard & Herb Crusted Rack of Lamb
Galette Potatoes
Mint & Port Wine Sauce
Lemon Broccoli

Chocolate & Nutella Truffle
Raspberry Coulis

Approximately 2 - 2 1/2 hours long

Menu

Sausage Spaghetti Carbonara

Tenderloin of Beef Braised in Barolo
Roased Rosemary Potatoes

Dark Chocolate Panna Cotta
Strawbery & Grand Marnier Sauce

Indian Shrimp Curry
Jasmine Rice

Moroccan Chicken
Chickpeas & Olive Couscous

Minced Chicken
Thai Curry wrapped with Lettuce Leaves

5 Minute Tiramisu

Approximately 2 - 2 1/2 hours long

Menu

Sautéed Garlic Shrimp
Puttanesca Sauce
Goat Cheese Polenta

Pork Tenderloin stuffed with Italian Spicy Sausage
Roasted Garlic Mashed Potatoes
Benton's Bacon Marsala Sauce
Buttered Green Beans
Tomato Provençale

Orange Grand Marnier Chocolate Truffle

Approximately 2 - 2 1/2 hours long

Menu

Oriental Style Steamed Cod/Mahi/Grouper
Bok Choy & Ginger Broth
Jasmine Rice

Braised Salmon Pierre Trois Gros
Israeli Couscous

Panko crusted Snapper
Caper & Lemon Sauce

We’ll start with a traditional Escargot with Tarragon, Cognac and Peppercorn Sauce, followed with a Roasted Filet Mignon with a Perigourdine sauce, Gratin Potatoes and for dessert we will prepare our famous Chocolate Mousse.

Finally, learn how to use your knives and care for them!

This course is ideal for amateur cooks, regardless of how long you've been pursuing your hobby. The knife is the most basic of kitchen tools and certainly the most important. At the very least, the class will teach you how to work more efficiently. At most, you’ll be less likely to lose a digit.

In this informative and interactive class, Chef Jean-Pierre will not only teach basic knife skills (what type of knife you need, how to hold your knife, how to protect and sharpen your knife), but also how to master various cutting techniques to make cooking easy, fast, and enjoyable. Each student will have the opportunity to test out what they learn and will also enjoy a wonderful lunch serve afterward.

In this Hands-on and demonstration 3 hours class you will learn and practice:

1) Anatomy of a Knife
2) What Kind of Knife Do you need?
3) Proper Work Station/Best Type of Cutting Board
4) Storing Your Knife
5) Holding Your Knife
6) Ensuring Safety: Keeping Your Knife Sharp
7) How to Seed and Julienne Bell Peppers, carrots, potatoes and various vegetables
8) How to Dice and Slice Onions

Menu

Bouillabaisse Risotto

Sundried Tomato Crusted Rack of Lamb
Tarragon & Madeira Sauce
Potatoes Au Gratin
Tomato Provençale
Buttered Green Beans

Chocolate & Nutella Truffle

Menu

Crispy Parmesan Chicken
Egg Fettucini

Mahogany Chicken Thighs
Roasted garlic Yukon Gold Mash

Cajun spiced Chicken Breast
White Bean Puree
Roasted Tomatoes Ragout

Approximately 2 - 2 1/2 hours long

Menu

Swordfish Milanese
Arugula Salad
Lime & Lemon Caper Sauce

Salmon Steak Teriyaki
Roasted Sweet Potatoes & Corn Mash

Yellow Tail Snapper
Country Mustard Sauce
Israeli Couscous

Approximately 2 - 2 1/2 hours long

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

WITH MASTER SOMMELIER  & MASTER OF WINE ERIC HEMER

French wines are probably the most important wines to discover and to study if you have a desire to learn about wine. You must know French wine to know wine…We’ll feature The Wines of Southern France, such as Rhone, Provence, Languedoc-Roussillon.  While Eric Hemer talks to you about the region, we will cook wonderful dishes specific to each area. So come hungry and thirsty, as we plan on drinking and eating well. (The Course is fun and very informal).

 CLICK HERE TO READ THE REVIEWS FROM PREVIOUS TASTINGS

Menu

Shrimp and Crab Cake
Arugula Salad

Filet Mignon
Perigourdine Sauce
Roasted Rosemary Potatoes
Lemon Broccoli
Tomato Provecale

Chocolate & Raisin Bread Pudding
Vanilla & Rum Cream Anglaise

This class will concentrate solely on sauces from the five basic "mother" sauces to more complex sauces, beurre blanc, and the most delicate contemporary sauces and coulis. We will also cover meat reductions and their various sauces.

This class is a must for anyone interested in cooking.

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ THE REVIEWS

Menu

Caramelized Shallots, Leeks and Brie Cheese Tart
Arugula Salad

BBQ Bourbon Short Ribs
Mashed Potatoes
Buttered Green Beans

Brioche & Croissant Pudding
Vanilla Creme Anglaise

This party is reserved for Guide Point Secuity. Only invited guests can make reservation.

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Oven-Fried Chicken
Garlic, Rutabaga and Potato Mash

Gruyere and Sun Dried Tomatoes stuffed Chicken Breast
Cognac and Bell pepper Sauce

Chicken Braised a La Provencal
Tomatoes, Garlic, Thyme and Olives

Menu

Black Pepper crusted Salmon
White Cannellini, Onion and Fennel confit

Lemon Pesto crusted Snapper
Nicoise & Kalamata Olive Sauce

Roasted Blackened Cajun Mahi / Boston Cod
Spicy Tomato Sauce

Menu

Spanish Style Garlic Shrimp
Goat Cheese Polenta

Roasted Beef Tenderloin
Benton's Bacon, Port Wine and Tarragon Sauce
Mushroom Flan
Roasted Rosemary Potatoes
Buttered Haricot Vert

Chocolate Raspberry Torte

Approximately 2 - 2 1/2 hours long

Menu

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Buttered Baked Salmon
Champagne & Saffron Broth

Glazed Salmon
Pomegranate & Black Mission Fig Balsamic

Pan Seared Salmon
Herb Vinaigrette

Hey all you Julia lovers- here is the event for you!! It's time to recognize and celebrate Julia Child's culinary achievements. She single-handedly changed the way Americans cook, eat and think about food. To show our appreciation for her contribution, we will be cooking from her book “The Art of French Cuisine. We'll prepare her so famous French Cuisine.

BON APPETIT!!!

Coquille St Jacques

Beef Bourguignon
Buttered Mashed Potatoes
Haricot Vert

Creme Caramel

This is probably one of our most fun and popular dinners and will become a favorite recipe of yours.

Preparing an outstanding Bouillabaisse is easy and very rewarding.

It is the perfect meal for a family get together or the most lavish party.

Menu

Bouillabaise
Scallop, Shrimp, Mahi, Cod and salmon cooked in a shrimp and saffron broth
Garlic Crostini and saffron Aioli

BouillabaiseStock

Strawberries and chocolate roulade
PVanila creme Anglasie and raspberrey coulis

Read reviews from the last time we prepared Bouillabaisse

Click here!

Really enjoyed the OUTSTANDING food, presentation and the cooking tips...a very fun evening that my husband and I really enjoyed !!

Not knowing what to expect, the evening was better than we anticipated. The Chef was lots of fun too....

Laurel and Steve Fort Lauderdale

In memory of my wonderful 22 years at The Left Bank

Menu

Crab and Shrimp Cake
Arugula Salad

Filet Mignon Christina
Wild Mushroom Whisky Reduction
Brie Gratin Potatoes
Roasted Eggplant Flan

Chocolate and Hazelnut Mousse

In Memory of the Left Bank

Menu

Garlicky Shrimp Scampi

Veal Scallopini Francaise
Roasted Potatoes
Lemon Broccoli

Flourless Chocolate & Hazelnut Torte

Menu

 Fennel & Saffron braised Chicken

Massaman Curry Chicken with Jasmine Rice

Chicken Roulade with Corn Muffin & Sausage Stuffing
Cognac & Giblet Gravy

  Approximately 2 - 2 1/2 hours long

Menu

Thai-Style Snapper
Coconut Jasmin Rice
Red Curry and Shrimp Sauce

Pesto Crusted Baked Cod
Almond and Lemon Pesto
Israeli Couscous

Salmon Papillote
Potato, Pea and Creme Fraiche

Italian Menu

Spaghetti Clam Sauce
Blue Cheese & Caramelized Onion Focaccia

Roasted Filet Mignon
Barolo and Mushrooms sauce
Roasted Garlic and Rosemary Potatoes
Broccoli and Goat Cheese Flan
Tomato Provencale

White Chocolate and Orange Cream Brulee

Approximately 2 - 2 1/2 hours long

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Roasted Portobello Mushroom
Stuffed with Brie and Sundried Tomatoes
Arugula Salad

Home Made Mascarpone Tiramisu Ice Cream

MENU

Tomato & Goat Cheese Tarte Tatin

Mushroom, Brie & Goat Cheese Souffle
Roasted Bell Pepper Coulis

Baked Eggplant Parmesan

Tofu Bolognese Orecchiette Pasta

Melting Chocolate Cake
Vanilla Ice Cream

Approximately 2 - 2 1/2 hours long

Menu

Roasted Duck Breast & Leg Confit Brie Risotto

Duck Breast Stuffed with Apple & Fig Chutney
Wrapped with Apple Smoked Bacon
Rutabaga Puree
Black Mission Fig Sauce

Menu

Wild Mushroom Risotto
Reggiano Parmesan

Crispy Boston Cod
Black Truffle Cauliflower & Potato Mash
Port Wine & Tarragon Sauce

Orange Marmalade Brioche Baked Custard  

Menu

Bouillabaisse Risotto

Filet Mignon
Perigourdine Sauce
Buttered Green Beans
Broccoli, Sundried Tomatoes & Benton's Bacon Souffle

Chocolate Mousse

Approximately 2 - 2 1/2 hours long

Join us for a fun, entertaining and delicious cooking demonstration and

Dinner Party with Chef Jean-Pierre!

Menu

Menu

Pan Roasted Chicken with Garlic, Chardonnay & Rosemary

Chicken Schnitzel with Cabbage & Maytag Coleslaw

Chicken Breast stuffed with Chorizo Sausage

Menu

Baked Flounder
Tomato & Pesto

 Indian Curry Shrimp
With Avocados & Coconut, Jasmine Rice

Yellow Tail Snapper
Cabbage & Barolo Hot Slaw
Truffle Mashed Potatoes

Approximately 2 - 2 1/2 hours long

CLICK HERE TO READ REVIEWS

Due to some fish being in limited supply, we may have to substitute for a similar style and texture

Menu

Brie and Sundried Tomatoes Soufflé
Goat Cheese Mornay

Herb de Provence crusted Boston Cod
Roasted Garlic Mashed Potatoes
Ratatouille Provencale
Roasted Shallots Beurre Rouge

White Chocolate and Orange Crème Brulee

Menu