Recipes by Course
Entrées
Salmon Cakes with Tarragon and Roasted Garlic AoiliChicken Ballotine with Chicken-Apple Sausage
Citrus Crab Tostadas with a Coriander-Avocado Coulis
Roquefort Ravioli in Red Wine with Leeks and Pears
Poached Free Range Chicken With A Morel & White Asparagus Cream
Grilled Ahi Tuna with Smoked Onions and Tapenade
Grilled Pork Tenderloin with Pinot Fig Sauce
Braised Lamb Shanks with Tomato and Garlic
Crab Stuffed Filet of Sole
Chicken and Mushroom Bruschetta
Seared Chicken with Figs, Spinach and Mushrooms Topped with a Fig Coulis
Duck Confit with Roasted Garlic Yukon Gold Mashed Potatoes
Pan Seared Halibut with a Citrus Beurre Blanc
Desserts
Summer Fruit Champagne JellySparkling Wine and Chocolate Mousse
Chocolate Raspberry Hazelnut Pie
Chocolate Raspberry Sweethearts
Mixed Berry Shortcake with Meyer Lemon Curd
Warm Peach Tart
Almond Drop Biscuits with Strawberries and Peaches in Sparkling Wine
Fresh Cherry & Peach Turnovers
Lemon Curd Bucheés
Cherry and Chocolate Souffle with Sparkling Wine Sabayon
Apple Cobbler