>Accompaniments
>Appetizers & Hors d’Oeuvres
>Beverages
>Bread
>Cocktails
>Desserts
>Main Courses
>Salads
>Side Dishes
>Soups
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ACCOMPANIMENTSAïoli Garni (Garlic Mayonnaise)
Apple Cinnamon Glaze
Asian Honey Glaze
Basil & Chervil Vinaigrette
Berry Coulis
Blueberry Lavender Syrup
Caramelized Fig Spread
Cardamom Wine Syrup
Champagne Onions
Cherry Port Sauce
Chocolate Cranberry Jam
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Garlic Spiced Butter
Ginger Lime Chimichurri
Ginger Lime Vinaigrette
Harvest Spiced Butter
Hazelnut Mascarpone Creme
Horseradish Creme Fraiche
Kalamata Mascarpone Spread
Lavender & Honey Marinade
Lemon Herb Mayonnaise
Lemongrass Vinaigrette
Madeira Butter
Moroccan Preserved Lemons
Nutmeg Creme Fraiche
Orange and Lavender Conserve
Pan de Higo (Fig Cake)
Pepitas (Spicy Pumpkin Seeds)
Perada (Pear Cheese)
Roasted Garlic and Red Pepper Hummus
Sage Butter
Savory Garlic Ice Cream
Sweet Chile Dipping Sauce
Spiced Coffee Rub for Meat
Spiced Cranberry & Orange Relish
Spiced Ginger Syrup
Spicy Peach & Ginger Grilling Sauce
Spicy Satay Dip
Tarragon Butter Sauce
Tarragon Cream
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Vanilla Citrus Crème
Warm Basil Vinaigrette
Zucchini Relish
APPETIZERS & HORS D’OEUVRESApple & Blue Cheese Tartine
Apple Anise Pizza
Asparagus Carpaccio
Avocado and Crab Timbales with Tobiko Roe Vinaigrette
Avocado Crème Shrimp
Bon Temps Crab Cakes with Rémoulade
Celeriac Prosciutto Rolls with Lemongrass Vinaigrette
Cucumber Cups with Caviar and Champagne Onions
Dilled Crab Salad on Artichoke Bottoms
Diver Scallops with Cauliflower Cream from Chef Rick Tramonto
Eggs with Caviar and Salmon Rosettes
Fava Bean Bruschetta
Foie Gras Mousse with Fig Syrup on Crisp Toast Points
Foie Gras Terrine with Mulled Plums and Gingered Pears
Grilled Lemongrass Shrimp with Sweet Chili Dipping Sauce
Grilled Teriyaki Salmon Bites
Herbed Mascarpone & Beet Napoleons with Walnut Oil
Hoi Polloi Salmon from Chef Bun Lai
Lobster Arepas
Lobster Bisque Shooters
Lobster, Mango and Jicama Summer Rolls with Nuoc Cham Nem Dipping Sauce
Lobster Ravioli with Vanilla Butter Sauce
Mini Savory Bites
Minted Pea Puree Canapes in Puff Pastry Vol-au-Vents
Morilles à la Crème (Morels in Cream Sauce)
Multi-Layered Caviar Torte
O-Hitashi (Mini Spinach Towers)
Pan de Higo (Fig Cake)
Peppers Stuffed with Halloumi & Pine Nuts
Perada (Pear Cheese)
Porcini Dusted Scallops in an Enriched Mushroom Broth
Roasted Garlic and Red Pepper Hummus
Shrimp & Avocado Canapés
Shrimp Ceviche
Smoked Salmon and Caviar “Pizza”
Smoked Trout with Horseradish Creme Fraiche
Spicy Artichoke Spinach Dip
Spicy Satay Dip
Steamed Artichokes with Lemon Herb Mayonnaise
Thyme Focaccia with Kalamata Mascarpone Spread
Tomato & Nectarine Timbale
BEVERAGES(Note: Cocktails below)
Cafe Brulot
Cardamom Hot Chocolate
Cardamom Tea
Chestnut Hot Chocolate
Honeyed Chai Tea
Thai Iced Coffee
BREADApple Anise Pizza
Caramelized Apple Bread Pudding
Dried Fig & Hazelnut Bread
Lavash Crackers
Lavender Biscotti with Almonds
Lavender, Walnut & Honey Slipper Breads (Ciabatta)
Mini Savory Bites
Nutmeg Cheddar Breadsticks
Rosca Rey de Reyes Tropical al Cafe (Three Kings Tropical Bread)
Rosemary Corn Financiers
Savory Bread Pudding
Savory Cheese Popovers
Seeded Rye Bread
Thyme Focaccia with Kalamata Mascarpone Spread
Upside-Down Cranberry Cornbread
Zucchini & Sweet Potato Bread
Blood Brothers
Bombay Grapefruit Lemonade
Clove Spiced Champagne
Embrace: A Valentine Cocktail
Epiphany
Ever After
Fields of Gold
Fizzy Ginger
Gaia: Inspired by Mother Earth
Garden Temptations
Lemongrass Champagne Mojito
Lemongrass Lemonade
Lemongrass Martini
Love & Honor
Love Potion: Family Edition
Lychee Martini
Magic Carousel
Margaritas Two Ways
Pomegranate Champagne Cocktail
Provocachic Cosmopolitan
Secret Garden
Spanish-Style Egg Nog
Summer in the Woods
Surreal
Theobroma
Vanilla Sea
Vanilla Vixen
Virgin Colada
Almond Tarragon Cake
Amaretto Tiramisu
Anise Panna Cotta with Spiced Rhubarb
Apple Anise Pizza
Apple Cinnamon Empanadas
Apricot Ginger Flan
Avocado Coconut Pudding
Basil & Orange Ice Cream with Cinnamon Tuiles
Berries with Citrus and Vanilla
Berry Coulis
Blood Orange Granita
Blueberry Cheesecake Ice Cream
Blueberry Lavender Syrup
Buttermilk Cake
Caramelized Apple Bread Pudding
Caramelized Napoleon with Sage and Cranberry
Caramelized Pineapple Timbales with Lemongrass Creme & Cool Mint Syrup
Chestnut Caramel Pound Cake
Cardamom Scented Rice Pudding
Chai Pots de Creme
Champagne Apricot Sorbet
Champagne Cookies
Champagne Marshmallows
Champagne Sabayon with Roasted Strawberries and Honey Pecan Twists
Cherry Port Sauce
Chilly Drunken Orange “Creamsicle”
Chocolate and Caramel Tart with Port Ganache
Chocolate Cranberry Jam
Coffee Granita
Coffee Zabaglione
Fig Tart with Vanilla Crème Patissière
Flan de Champagne (Champagne Flan)
Garlic Brittle Cookies
Ginger & Honey Crème Brûlée
Gingered Peach Trifle
Gingered Peach Tarte Tatin
Green Tea & Orange Mousse Cake
Grilled Peaches with Coconut Milk and Cinnamon Sugar
Hazelnut and Fig Linzer Cookies
Honey Lavender Caramels
Honey Biscotti
Honey Soufflé with Earl Gray Anglaise
Honeyed Carrot Cake
Lavender Biscotti with Almonds
Lavender Meringues
Lavender Pound Cake with Lemon Glaze
Lemon Upside-Down Cake
Lemongrass Cilantro Sorbet
Luscious Thai Curry Truffles
Mardi Gras King Cake
Mascarpone Brownies with Honey Chocolate Sauce
Mascarpone Cheesecake with Honeyed Pistachios
Melon Ball Salad in Spiced Ginger Syrup
Milk and Honey Lavender Sorbet
Mocha Pudding with Espresso Creme
Molded Vanilla Cream with Berry Compote
Oatmeal Raisin Spice Cookies
Olive Oil Brownies with Toasted Walnuts
Orange and Lavender Conserve
Pear & Lavender Crème Brûlée
Pear Panna Cotta with Port Wine Gelée
Pear Soufflé
Pecan Shortbread
Persian Honey Almond Brittle
Poached Pears in Cardamom Wine Syrup
Poached Pears with Chocolate Raspberry Sauce
Pumpkin Flan with Ancho Chile Brittle
Pumpkin Streusel Cake
Raspberry Soufflé
Rosca Rey de Reyes Tropical al Café (Three Kings Tropical Bread with Coffee)
Rosemary & Honey Roasted Pears
Sparkling Melon Soup with Orange Flower Crème
Tropical Fruit Salad with Tarragon Cream
Vanilla Citrus Crème
White Chocolate Cinnamon Crusted Tuiles
White Chocolate Lemon Napoleon
Apple Anise Pizza
Aromatic Spiced Coffee Rub for Meat
Asparagus Risotto with Truffled Lobster
Banana Pancakes with Hazelnut Mascarpone Creme*Brunch*
Basil Pasta Rags with Four Cheese Filling and Basil Sauce Mignonette
Boneless Quail Stuffed with Poultry Quenelle
Citrus Tea Rubbed Halibut from Chef Ming Tsai
Classic Mexican Mole (with Grilled Chicken and Cashews)
Coffee Spiced Lamb with a Minted Coffee Sauce
Farfalle and Asparagus with a Lemongrass Cream Sauce
Farfalle with Spring Peas & Morels in a Pernod Cream Sauce
Filetto Tartufato (Filet Mignon with Foie Gras and Truffles)
Fluffy Mascarpone Omelets with Asparagus & Champagne Onions
Gorgonzola-Stuffed Steak with Prosciutto
Gramma Crucitti’s Meatballs
Grilled Chicken Ciabatta Sandwiches with Roasted Pepper Duo
Harvest Risotto with Caramelized Pears
Herb Crusted Veal Roulade with Creamy Leek Sauce and Savory Chocolate Gravy
Herb Crusted Rack of Lamb with Garlic Smashed Potatoes and Balsamic Reduction
Lamb and Fresh Herb Khoresh
Lamb and Orange Stew
Lamb Loin with Baby Spinach, Sun-Dried Tomatoes and Bush Tomato Chutney
Lavender & Honey Roasted Chicken
Lobster Arepas
Lobster Ravioli with Vanilla Butter Sauce
Lobster Rolls with Dill
Madeira Beef Filet
Magret de Canard au Poivre (Smoked Duck Breast)
Mardi Gras Chicken and Andouille Gumbo
Mediterranean-Style Shrimp with Orzo
Mixed Seafood in Ginger Broth with Confetti Vegetables
Moroccan Lemon Chicken with Chickpeas and Honeyed Sauce
Moroccan Spiced Pork Tenderloin with Cardamom Glazed Carrots
Moroccan Spiced Smoked Salmon
Olive Oil Poached Sablefish with Citrus & Thyme
Pasta with Brussels Sprouts, Prosciutto and Pecans
Pistachio Crusted Salmon with Bailey’s Irish Cream Sauce
Porcini Dusted Scallops in an Enriched Mushroom Broth
Pork Tenderloin with Asian Honey Glaze
Poussins en demi-deuil (Hens in Mourning)
Roasted Prawns with Morels and Red Curry Butter
Roasted Squab (or Game Hens) with Apple Cinnamon Glaze
Roast Venison: Classic Scottish Recipe
Roman Roast Leg of Lamb with Orzo
Rosemary Lobster Fricassé with Baby Vegetables
Sage Stuffed Pork Chops with Cranberry Glaze
Salmon Fettucine with Creamy Lemon Vinaigrette
Salmon with Lemon-Thyme Persillade and Parsley Mayonnaise
Seared Duck Breast with a Figged Port Demi-Glace
Sautéed Duck Breast with Green Peppercorn and Morel Cream Sauce
Sea Bass en Papillote with Sweet Chile Hoisin Broth
Seared Scallops with Vanilla Champagne Crème and Haricot Verts
Sicilian Sausage and Peppers
Smoked Salmon and Caviar “Pizza”
Southwestern Stuffed Turkey Breast
Spaghetti ai Tartufi Neri (Spaghetti with Black Truffles)
Spaghetti Pie
Steak with Champagne Braised Cippolini Onions and Sage Butter
Thai Red Curry Beef with Pumpkin
Tipsy Pork Chops with Bourbon-Laced Peach Chutney
Trout Filets with Hot Buttered Champagne Sauce
Turkey and Wild Mushroom Sauce
Turkey Gumbo
Turkey Preparations: Brining and High-Heat Roasting
Vanilla Pancakes with Roasted Vanilla Plums *Brunch*
Veal Saltimbocca
Veal Scallopini with Grapes and Port Wine Reduction
Aromatic Rice and Pearl Barley Salad
Dilled Crab Salad on Artichoke Bottoms
Fennel, Orange and Zereshk Salad with Fig Vincotto
Festive Fennel Salad
Grilled Romaine Lettuce with Creamy Lemongrass Dressing
Lemon-Zested Granny Smith Apple & Fennel Salad
Melon Ball Salad in Spiced Ginger Syrup
Pear and Prosciutto Salad with Toasted Walnuts
Red and White Salad with Candied Pecans, Figs and Chevre
Summer Tomato Salad with Creamy Garlic Vinaigrette
Tropical Fruit Salad with Tarragon Cream
SALAD DRESSINGS:
Basil & Chervil Vinaigrette
Coffee Vinaigrette
Creamy Garlic Vinaigrette
Creamy Lemongrass Dressing
Ginger Lime Vinaigrette
Tobiko Roe Vinaigrette
Vanilla Bean Vinaigrette
Warm Basil Vinaigrette
Aromatic Rice and Pearl Barley Salad
Asparagus Carpaccio
Balsamic-Roasted Root Vegetables
Basil Pasta Rags with Four-Cheese Filling & Basil Sauce “Mignonette”
Calabacitas with Winter or Summer Squash
Caramelized Apple Bread Pudding
Cardamom Glazed Carrots
Champagne Glazed Cauliflower
Chipotle Mashed Sweet Potatoes
Classic Truffle Preparations & Absolute Indulgences
Cranberry Couscous
Garlic Smashed Potatoes with Balsamic Reduction
Harvest Risotto with Caramelized Pears
Herbed Mascarpone and Beet Napoleons with Walnut Oil
New Orleans Red Beans and Rice
O-Hitashi: Mini Spinach Towers
Oven Roasted Winter Vegetables
Pear Fritters with Sweet Potato & Sekel Pear Sauce
Peppers Stuffed with Roasted Vegetables, Halloumi and Pine Nuts
Polenta Napoleons with Wild Mushroom Bruschetta & Truffles
Roasted Asparagus with Tarragon Butter Sauce
Roasted Fennel with Lavender and Honey Marinade
Roasted Pumpkin & Vegetable Medley with Creamy Polenta
Savory Bread Pudding
Serafino’s Sofrito
Spice Glazed Carrots
Steamed Artichokes with Lemon Herb Mayonnaise
Sweet Potato & Gorgonzola Gratin
Tomato & Nectarine Timbale
Upside-Down Cranberry Cornbread
Apple & Turnip Soup with Nutmeg Cheddar Breadsticks
Artichoke Bisque
Asparagus and Spinach Soup with Yuzu Custard
Butternut Squash Bisque with Nutmeg Creme Fraiche
Carrot and Ginger Soup
Chilled Cucumber Mint Soup
Chipotle Corn Chowder
Lobster Bisque Shooters
Lobster Stock
Mixed Seafood in Ginger Broth with Confetti Vegetables
Pumpkin Bisque
Salmorejo
Silky Spring Beet Soup
Silky Blue Cheese Soup
Spinach Tortellini Soup
Spring Pea Soup
