Velvety vanilla panna cotta served topped with a sweetened fresh raspberry puree.
Sauteed mushrooms, sundried tomatoes and goat cheese enveloped by a thin layer of gently cooked scrambled eggs to form an omelet.
Easy, 6-Ingredient lemon pepper and garlic marinated chicken thighs, grilled to juicy perfection.
Gremolata topped skirt steak, featuring a juicy grilled steak enhanced by a vibrant gremolata of parsley, garlic, lemon zest and smoked sardines.
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.
Tart grapefruit and Rosé champagne sweetened with homemade lavender simple syrup.
Al dente fettuccini ribbons wrapped in rich and creamy tomato sauce. Served with tart green olives.
Bold and robust tomato and red pepper based chowder with tender clams sweet potatoes, leeks and fennel.
Honey sweetened sliced peaches, sprinkled with lemon juice and elegantly arranged on a pie crust and baked to golden perfection.
Brown sugar sweetened black tea served over ice with milk and brown sugar boba pearls.
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.
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.
Savory Pork chops served with a sweet and savory braised cabbage with shredded apple and cranberry.
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.
Four Cheese tortellini tossed in a brown butter with sauteed mushrooms, garlic and sage, garnished with fresh cracked pepper.
Tangy deep fried green tomatoes topped with lump crab meat, fresh arugula and small diced tomatoes, served with a spicy remoulade sauce.
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.
Bold and flavorful homemade mustard made with a blend of yellow and brown mustard seeds, with a subtle sweetness and slightly spicy horseradish kick.
