Cooking Classes
Next Cooking Class: January 2021
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)