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Current Menu
April 30 - June 1
Asparagus & Sweet Pea Soup with Pickled Red Onions & Crème FraîcheGolden Baby Beet & Jicama Salad with Roasted Sweet Peppers, Spring Lettuces & Walnut Vinaigrette
Skillet Baked Cornbread
House Smoked Salmon, Cucumber & Sesame Rice Rolls with Coconut-Peanut Sauce
Grilled Certified Hereford Beef Flank Steak, Baked Conchigliette Pasta with Truffles & Gruyere Cheese Brocconlini Sauteam
Strawberries Sabayon in Lace Cup Cookie with Chocolate Curls
Future Menus
June 4 - June 29
'She' Crab Amontillado Soup with Buttery Rye CroutonRomaine Hearts with Goat Cheese, Toasted Pine Nuts & Grapefruit Vinaigrette
Skillet Baked Cornbread
Spaghetti Squash with Spring Vegetables & Carolina Style Barbequed Duck Confit
Pan-Seared Certified Berkshire Pork Tenderloin with Porcini Mushroom Gratinée of Fresh Mozzarella Parsley-Basil Pesto & Burst Tomatoes
Boston Cream Pie with Toasted Meringue
Previous Menu
April 2 - April 27
Creamy Vidalia, Roasted Garlic & Morel Mushroom SoupAvocado & Strawberry Salad with Toasted Pecans & White Balsamic – Honey Dressing
Skillet Baked Cornbread
Scallion & Lime Gulf Shrimp Cake with Grilled Pineapple & Seared Sweet Peppers
Roast Rack of New Zealand Lamb with Pomegranate-Date Chutney, Sweet Potato Mash & Shallot Braised Swiss Chard
Linzer Torte with Zesty Orange Custard Sauce
The price is $84.50 plus tax per person.
This cost includes hors d’oeuvres and champagne, a five course dinner, three glasses of paired wines and recipes.
Dinner classes are held Tuesday through Saturday evenings.
We begin with hors d’oeuvres and champagne at 6.30 pm.
We do our best to accommodate guests with dietary restrictions.
Please notify us of any special requirements when making your reservation.