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Next Cooking Class: Wednesday, July 22nd, 2020

Dinner Menu

Small Charcuterie, Cheese & Crudite Display

Heirloom Tomato & Burrata Salad with Kalamata Olives, Basil Pesto, Balsamic Reduction & Micro Basil (Full Sized Salad)

Chimichurri Filet Center Cut with Yukon Gold Mashed Potatoes & Caramelized Onions, Asparagus with Lemon Oil (Full Sized Entrée with Sides)