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Appetizers

  • Surf 'n' turf
  • Crab cakes with honey dijon
  • Fillet Skewers
  • Summer rolls with fresh vegetables, shrimp & glass noodles

Salads

  • Mixed greens with mandarin oranges, toasted almonds & lemon grass vinaigrette
  • Caprese with heirloom tomatoes and freshly made mozzarella (taught in class)

Entrees

  • Rainbow trout en papillote, stuffed with spring vegetables & steamed in parchment paper with parsley potatoes
  • Coconut white fish
  • Ginger-soy steak roulades

Dessert

  • Nitrogen ice cream brownie pops
  • Truffles