THE SOPRANOS

 

Tapas table with sourdough toasts, warmed brine olives with Greek feta, Roasted red pepper spread, Spanish caper berries, Horseradish and Roasted Garlic Spread, Asiago Cheese and baked garlic buds

 

Blend of Warmed Paprika and Cayenne Cashews

 

Spicy Shrimp Andouille Skewers with Bourbon Mustard

 

Boston Lettuce with Champagne Vinaigrette, Stilton and fresh Walnuts

 

AAA 2” Grilled Filet Mignon or Grilled Salmon Filet with Roasted Yellow Pepper and Plum Tomato Sauce (selection of beef or salmon must be chosen ahead of class time)
Seared Asparagus with Reduced Balsamic Vinaigrette
Orzo with Lemon, Garlic, Parmigiano & Fresh Herbs
Tomato Tower with Fresh Garden & Herbs Drizzle

 

And

 

Cherry Spoon Sweets with a Callebaut Drizzle

 

Coffee Tea Herbal Tea