Cooking Class Menu Samples

Asian Cooking Class

First Course

Tuna tartar, cucumber, avocado, mango, sesame crisps, ginger soy dressing

Second Course

Thai green papapya and shrimp salad, chilies, mint, cilantro

Third Course

Miso marinated cod, sesame baby bok choy, coconut basti rice

Latin Flavors

First Course

Smoked paprika shrimp tacos, cabbage, pico de gallo, cilantro garlic sauce

Second Course

Skirt steak, smokey black beans, rice, mashed avocado, chimichurri sauce, corn tortillas

Third Course

Coconut tres leches, berry compote, basil syrup

A Winter’s Night in Tuscany

First Course

Free form ravioli with wild mushrooms and truffle oil

Second Course

Risotto with prosciutto, sweet peas, saffron and bay scallops

Third Course

Mascarpone crepes cakes, shaved bittersweet chocolate, red wine poached cherries

Florribean Menu

First Course

Tuna ceviche, Peruvian style, with ginger, lime and chilis served in a coconut with crisp plantains

 Second Course

Littleneck clams with homemade chorizo, roasted poblano and corn broth

 Third Course

Seared sea scallops with Jamaican braise short ribs, boniato garlic puree and merlot reduction

A Night in Paris

First Course

Crispy duck confit with warm French lentils, applewood smoked bacon and Dijon vinaigrette

Second Course

Heirloom tomato tart with goat cheese, olive tapenade and basil vinaigrette

Third Course

Peppercorn seared tuna with foie gras and veal jus, celery root puree and haricot vert

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