Cooking Classes

Minestrone soup ~~~ Baked salmon and scallop mousse in puff pastry, basil cream sauce ~~~ Home made cavatelli with lemon butter sauce

French onion soup ~~~ Coq au vin with garlic mashed potatoes ~~~ Apple Tart Tatin with vanilla Ice cream and chocolate sauce

Poached egg Benedict on wilted spinach ~~~ Make your own French omelet ~~~ French toasts with berries compote

Cream of red bell pepper soup ~~~ Baked filet of beef wellington with red beet cavatelli ~~~ Flourless chocolate cake with raspberry coulis

Greek crêpe with lemon butter sauce ~~~ Curry lamb stew with mango, lemon and mint chutney ~~~ Tomato pie with pesto & goat cheese

Red beet salad with creamy goat cheese ~~~ Seafood sausage on polenta and lobster Szechuan sauce ~~~ Grand Marnier soufflé

Featuring wines from Navarra, Canary Islands, Sardinia, and Tuscany Wednesday February 28th at 6PM with Gerd Hirschmann of the Vermont Wine Merchants $35/person  ~ Space is limited—reservations are required Please…

Broccoli flan with roasted red bell pepper sauce ~~~ Pan seared duck breast with orange sauce ~~~ Chocolate mousse

New England clam chowder ~~~ Shrimp pie with basil pesto, tomato lemon aioli ~~~ Maple crème Brulee

Tuna tartare, mesclun greens ~~~ Beef Bourguignon with garlic mashed potatoes ~~~ Warm pear frangipane with vanilla ice cream

Vegetable quiche with mesclun greens ~~~ Duck leg confit on Cassoulet from the south of France ~~~ Crepe Suzette with orange caramel sauce