Sauteed mushrooms, sundried tomatoes and goat cheese enveloped by a thin layer of gently cooked scrambled eggs to form an omelet.
Category: Recipe Book
Grilled Lemon Pepper Chicken
Easy, 6-Ingredient lemon pepper and garlic marinated chicken thighs, grilled to juicy perfection.
Gremolata Topped Skirt Steak
Gremolata topped skirt steak, featuring a juicy grilled steak enhanced by a vibrant gremolata of parsley, garlic, lemon zest and smoked sardines.
Charbroiled Oysters
Garlic and spicy Creole seasoned oysters, charbroiled and garnished with chopped parsley and fresh squeezed lemon juice. Served over a bed of arugula and spinach with slices of fresh baked French bread.
Grapefruit Lavender Mimosa
Tart grapefruit and Rosé champagne sweetened with homemade lavender simple syrup.
Fettuccini with Vodka Sauce
Al dente fettuccini ribbons wrapped in rich and creamy tomato sauce. Served with tart green olives.
Red Clam Chowder
Bold and robust tomato and red pepper based chowder with tender clams sweet potatoes, leeks and fennel.
Stone Fruit Galette
Honey sweetened sliced peaches, sprinkled with lemon juice and elegantly arranged on a pie crust and baked to golden perfection.
Brown Sugar Milk Tea
Brown sugar sweetened black tea served over ice with milk and brown sugar boba pearls.
Quick Pickled Onions
Onions quick pickled in apple cider vinegar with garlic, rosemary, lemon zest, peppercorns, mustard seeds and a hint of sugar for sweetness. Great addition to salads and sandwiches for a refreshing and aromatic touch.
Sugar-Glazed Carrots
Whole heirloom carrots slow cooked in buttery sugar water with a pinch of salt and pepper until a glaze forms and the carrots are tender, then garnished with chopped pistachios.
Pork Chops & Braised Cran-Apple Cabbage
Savory Pork chops served with a sweet and savory braised cabbage with shredded apple and cranberry.
Ginger Snap Granola
Quick oats, candied ginger, dried cranberries and pecans tossed in molasses and maple syrup, seasoned with ground cloves, nutmeg and cinnamon and baked to crisp.
Sage & Garlic Browned Butter Tortellini
Four Cheese tortellini tossed in a brown butter with sauteed mushrooms, garlic and sage, garnished with fresh cracked pepper.
Fried Green Tomatoes & Spicy Remoulade Sauce
Tangy deep fried green tomatoes topped with lump crab meat, fresh arugula and small diced tomatoes, served with a spicy remoulade sauce.
Aguachile
Large shrimp and slivered onions marinated in lime juice and a puree of fresh cilantro and spicy green chiles. Paired with cubed cucumbers and avocados, Aguachile can be eaten with a spoon, chips or served on tortillas.
Homemade Mustard
Bold and flavorful homemade mustard made with a blend of yellow and brown mustard seeds, with a subtle sweetness and slightly spicy horseradish kick.
Zucchini Boats & Roasted Cherry Tomatoes
Baked zucchini boats filled with sauteed mushrooms and ground pork, smothered in melted provolone cheese and garnished with fresh rosemary and chopped walnuts.