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SAMPLE MENUS

 

Below are cooking class menus from the last few years. Please note that these are samples only and there is no guarantee what Chef may include on this year's menu.

 

2018

Friday Dinner

Crab Kofta, Suhme Sauce (view recipe)
Grilled Cauliflower with Green Mango and Butter Gravy (view recipe)

Hot and Sour Soup of Prawns (view recipe)

Chicken Breast, Steamed Leeks, Green Vinaigrette (view recipe)

Open Faced Apple Tart, Toasted Walnut Ice Cream (view recipe)

Saturday Lunch

Scallop Empanadillas with Cucumber Sauce
Little Mushroom and Tomato Tarts with Taleggio

Roast Sweet Potato Salad, Cabbage and Kohlrabi, Corn Granola

Asparagus, Fresh Pea and Gram Pancakes

Passion Fruit Panna Cotta, Mango Sorbet and Mango Wafers

Saturday Dinner

Grilled Basil Chicken, Curried Mayonnaise
Beggars purse, Soy Cured Trout

Poached Halibut with Citrus-Coriander Emulsion, Sweet and Sour Beets

Grilled Venison with Chili Sauce, Roast Cauliflower, Lentils and Chickpea Fritters

Roast Pears, Gingerbread Cake, Piña Colada, Almond Ice

Vanilla Marshmallow, Oxford Biscuits

Sunday Lunch

Flank Steak Tacos, Salsa Verde and Salsa Roja
Smoke Grilled Pork Ribs

Tandoori Shrimp Salad, Avocado and Curry Leaves

Goan Chicken Curry, Wild Mushroom Rice, Lentil Salad

Lemongrass Soup with Tapioca and Dragon Fruit

 

2017

Friday Dinner  

Soft Shell Crab with Avocado, Mustard Yogurt and Kohlrabi
Carbonated Apple, Pear, and Celery Juice

Tomato Egg Drop Soup, Smoked Butter Poached Shrimp

Herbed Grilled Veal Rack, Eggplant, Parsnip Confit and Mustard Seeds

Almond Panna Cotta with Almond Sorbet, Beet Paper

Saturday Lunch

Charred Tandoori Shrimp Cocktail, Apple and Mango
Buttermilk Panna cotta, Grapefruit Jelly

Asparagus and Smoked trout, Dill Cream, Pickled Asparagus, Chive Oil

Ravioli of Crushed Peas and Onion Masala Gravy

Lemon Tart, Passion Fruit Ice         

Saturday Dinner

Grilled Calves Heart Pastrami, Celery Root Rémoulade and BBQ Sauce
Duck Confit Samosas with Mushrooms, Burnt Bread Sauce

Halibut with Zucchini Confit, Rice Salad and Chorizo

Chicken Breast with Peppercorn Rub, Smoked Celery Root Purée, Citrus Sauce

Red wine Poached Figs, Little Financier and Dried Blue Cheese

Pain D’amande, Hand-Dipped truffles 

Sunday Lunch

Chicken Wing Taco with Salsa Macha (view recipe)
Griddled Prawns with Spiced Seafood Sauce (view recipe)

Smoked Trout with Jerusalem Artichokes and Rice Poofs (view recipe)

Grilled Chicken with Butter gravy, Chickpea Masala, Mint Naan (view recipe)

Fruit Sundae with Coconut Lime Yogurt and Sweet Potato Dauphine (view recipe)

 

2016

Friday Dinner

Grilled Spicy Bean Curd, Peanuts and Thai Basil
Watermelon Caesar

Seafood Posole with Ceviche

Cotechino Sausage and Grilled Lamb with Ham Hock Tagine and Cippolini Onions

Burst Fruit, with Churros, Warm Ganache and Beet Sorbet

Saturday Vegetarian Lunch

Soft-Shell Crab Sandwich with Asian Slaw and Horseradish
Grapefruit and Beetroot Granité, Puffed Rice and Flax Seed Wafer

Wedge Salad with Buttermilk Dressing, Barley and Sprouts

Tortellini with Smoky Eggplant and Zucchini with Tejano Pepper Broth

Santiago Tart with Dolce De leche and Poppy seed buttermilk ice cream

Saturday Dinner

Empanada with Chorizo and Romesco
Beggars Purse with Tuna Tartar and Wasabi Crème Fraîche 

Halibut Cheeks with Cured Pork Shoulder and Sea Asparagus

Grilled Venison, Sunchokes with Brown Butter, Black Garlic Vinaigrette

Coconut and Mango Composition

Strawberry Jellies, Dolce De Leche Truffles

Sunday Lunch

Stuffed Squid with Sunday Sauce
Grilled eggplant and pesto tart

Chicory Salad with Cauliflower couscous, Quail Egg and White Anchovies

Goan Pork Vindaloo, Spiced Bindi and Aromatic Pumpkin

Apple Crumble Tart with Champagne Foam, Hazelnut Ice Cream

 

2015

Friday Dinner
Chicken Leg and Chicken Skin, Mango Chutney
Crab Soup with Shrimp Dumplings and Sea Asparagus                     

Braised Lamb Shank Green Mole, Roast Lamb Cutlet, Avocado

Blueberry Crumble Tart, Sweet Potato Sauce Brown Butter Ice

Saturday Vegetarian Lunch

Panisses with Smoked Crème Fraîche (view recipe)
Salmon Torte with Horseradish (view recipe)

Butternut Squash Tortellini, Smoked Carrot Juice Broth (view recipe)

Grilled Sweet Potato, Shaved Fennel, Goat Gouda, Lemon and Dill (view recipe)

Poached Pear, Fresh Cheese, Passion Fruit Caramel, Hazelnut Cake (view recipe)

Saturday Dinner

Beggars Purses
Brik pastry with Chicken and Preserved Lemon

Poached Pickerel, Celery Root Risotto, Fennel and Saffron

Garlic Roasted Veal Tenderloin, Dashi-braised eggplant, Chimichurri

Pineapple and Mango Tart, Granny Smith Ice Cream
Blackcurrant Jellies, Sponge Toffee

Sunday Lunch

Smoked Trout Tostados with Green Sauce and Potatoes
Steamed Buns with Curried Chicken and Cucumber Kimchi

Pearl Couscous, Red Quinoa, Quail eggs and Dried Pork Salad

Thai Short Rib Curry, Peanuts and Pearl onions

Passion Fruit Baba, White Chocolate, Coriander, Green Apple Ice

 

2014

Friday Dinner

Tamale with Smoked Trout, Avocado, Pickled Vegetables
Barbecue Pork and Crab Wonton Soup

Chicken “Green Egg” Bacon Dashi Eggplant

Strawberry Financier and Yogurt Sorbet

Saturday Lunch

Apple, Pear and Celery Juice
Brioche Bannock, Toasted Seeds and Olive Oil

Thai Grilled Mushroom Salad, Curried Artichokes and Green Lentils

Spinach Gnocchi, Cauliflower Air and Escabeche Sauce

Ruby Red Grapefruit, Passion Fruit and coconut

Saturday Dinner

Smoked Salmon Fritters, Curried Celery Root
Steak Tartar Pickled Egg Yolk, Horseradish Cream

Open Faced Shrimp Cocktail, Sea Urchin, Potato Wafers

Grilled Duck Breast, Carrot Confit, Potato Gnocchi and Béarnaise

Pineapple Upside Down Sesame Wafer Star Anise Ice Cream
Hazelnut Macarons and Soft Vanilla Bean Caramels

 Sunday Lunch

Smoked Chicken Tostada (view recipe)
Steamed Bun with Shrimp with Pickled Radish (view recipe)

Green and White Asparagus, Duck Breast, Smoked Oil, Buttermilk Dressing (view recipe)

Red Fish Curry, Vermicelli Noodles, Pomelo Salad (view recipe)

Watermelon Trifle with White Chocolate Cream (view recipe)

 

2013

Friday Dinner

Shrimp Toasts with Water Chestnuts
Chiang Mai Curried Noodle and Chicken Soup

Charred Striploin with Soy, Garlic and Coriander, Avocado and Roasted Banana Peppers

Apple Band Tart

Saturday Lunch

Bean Sprout and Potato Fritters with Pineapple Nam Prik Sauce
Tostadas, Cauliflower Avocado and Fresh Cheese, Pumpkin Seeds

Striped Beetroot salad with Smoked Cheddar, Beet Juice and Raspberry Vinaigrette

Potato Gnocchi with Roasted Cauliflower and Ginger

White Chocolate and Lime Parfait

Saturday Evening

Scallops with Bacon, Roasted Corn and Miso Butter
Crab with Avocado, Yellow Pepper Relish and Sea Urchin Sauce

Grilled Leg of Lamb with White Bean Gratin and Bell Pepper Broth

Little Carrot Cakes with Raisins and Pineapple Warm Sabayon

Toffee and Nougat

Sunday Lunch

Shredded-Beef Salad with Avocado and Chipotle
Steamed Pork Buns

Smoked Chicken Salad with Grilled Corn and Sheep's Milk Cheese

Marathi-Style Lamb Shank and Andhra Spiced Eggplant

Roasted Strawberries with Caramel Popcorn and Strawberry Granita

 

2012

Friday Dinner

Pork Satay with Mango Salad
Shrimp Ball Soup with Poblano and Coriander Pesto

Harissa Marinated Pork Tenderloin, Plantain Purée and Chorizo Broth

Chestnut Parfait, Chestnut Tuiles and Pear

Saturday Lunch

Vegetable Samosas with Hot and Sour Sauce
Warm White Asparagus, Grilled Mushroom Salad with Chinese Mustard Dressing

Ricotta Gnocchi with Toasted Bread Crumb Salsa

Crispy Hazelnut Cream with Poached Apple and Maple Ice Cream

Saturday Dinner

Chicken Liver Mousse with Pineapple-Black Peppercorn Salsa
Smoked Trout Tartare with Pickled Vegetables and Avocado Mayonnaise

Pickerel with Brown Butter, Yuzu, Green Mango and Duck Breast

Roast Rack of Veal with Chorizo-Tomato Sauce, Spinach and Potato Pavé

Thai Sundae with Rice Pudding Ice Cream

Sunday Lunch

Crostini with Sardines, Bean Purée and Chimichurri
Pork Belly Confit with Tomato Relish

Smoked Duck Ham with Grilled Asparagus and Pickled Vegetable Salsa

Chicken Korma with Aloo Ka Paratha, Carrot Koshumbir and Lemon Rice

Apple Confit with Spiced Ice Milk

 

2011

Friday Dinner

Pepper Shrimp on a Stick
Mushroom and Ginger Broth with Scallops and Crab

Pork Tenderloin Picatta, Brussotto and Diable Sauce

Lemon Grass Soup with Mango Salad and Star Anise Ice Cream

Saturday Lunch

Carrot and Ginger Oil Juice
Beetroot and Grapefruit Juice
Apple and Rosemary Juice

Arugula, Spinach Salad with Grilled King Oyster Mushrooms

Eggplant Involtini with Piquillo Pepper, Basil and Buffalo Mozzarella

Bitter Chocolate, Roasted Hazelnut Torte 

Saturday Dinner

Chicken Samosas with Charred Pepper and Galangal Salsa
Pan-Fried Pickerel with Curried Celery Root and Bok-Choy, Sesame Seed Vinaigrette

Grilled Chipotle Turkey Breast, Poblanos, Roasted Corn and Bacon

Steamed Ginger Pudding with Warm Sabayon

Sunday Lunch

Crab Dumplings with Fresh Kimchi and Soy Vinaigrette
Smoked Trout Salad with Poblano Rajas and Vegetable Escabeche

Beef Panaeng Curry, Grilled Eggplant and Mung Bean Salad

Melon and Passion Fruit Soup with Grapefruit and Orange Salad

 

2010

Friday Dinner

Charred Chili-Rubbed Beef Skewers with Thai Basil Dipping Sauce
Corn and Crab Soup with Ginger and Lime Juice

Star Anise Duck and Soybean Stew, Brussels Sprouts with Red Onion, Chili and Cumin

Hazelnut Financiers with Vanilla Poached Pears 

Saturday Lunch

Crab Shao Mai with Cucumber Peanut Relish
Beet Salad with Radicchio, Belgian Endive and Horseradish

Roast Stuffed Portobello Mushrooms with Chickpea Fritters and Mustard Seed Sauce

Coffee Chocolate Tart with Condensed Milk Ice Cream

Saturday Dinner

BBQ Pork and Mushroom Samosa With Galangal Emulsion

Tandoori Spiced Pickerel with Soy Ginger Vinaigrette and Asparagus

Braised Beef Short Ribs with Cauliflower Purée and Pickled Mushrooms

Coconut Custard with Roasted Pineapple

Sunday Lunch

Hanger Steak Wrap with Cabbage Kimchi and Ginger Scallion Sauce
Avocado Cucumber and Radish Salad With Onion Tempura

Thai Green Chicken Curry with Green Papaya and Crispy Pork Salad

Pineapple with Sabayon and Ginger Ice Cream