Cider Braised Pork Tenderloin with Cranberry Gastrique
ruby red chocolate truffle knife.JPG
roasted garlic rodemary potato.jpeg
ribeye montreal spice seasoning.jpeg
Chef Junior Chef Asela.jpeg
Ribeye with rosemary and garlic
Table setup and Pescatarian menu.jpeg
Chef Junior Chef Asela Cauliflower veloute.jpg
starter gravlax.jpeg
Cauliflower veloute.jpg
sword fish curry on the stove.jpeg
Sri Lankan sword fish curry with naan plated.jpg
Callebaut W2 28% White Chocolate & Cardamom Crème Brûlée
ruby red chocolate truffle.jpeg
Chef Junior Chef Asela gravlax plated.jpg
Cider Braised Pork Tenderloin with Cranberry Gastrique
Perfectly cooked ribeye
Perfectly cooked ribeye for holiday celebrations
Crispy Polenta Wild Mushroom Bites
Pumpkin pot de crème with ginger spice crumble Inspire by the French classic “petit pot au chocolat” and the filling we usually find into Pumpkin pie. We wanted a lighter and smoother version!
Cider Braised Pork Tenderloin with Cranberry Gastrique
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Shaved Kale, Apple, Dried Cranberry, Honey Mustard Vinaigrette
Little touch of Marsala
mise en place.jpeg
Shiitake mushrooms
Homemade Apple Cider!
gravlax curing preparation.jpeg