The chef as prepared a beautiful, dry aged, 10 oz Filet Mignon tonight. He will dress the meat with a touch of sea salt and freshly ground black pepper, and then this will be grilled to your liking. The chef recommends the filet be grilled to a rare to medium rare temperature. This will be finished with a red wine bordelaise, and sat atop a bed of grilled asparagus and homemade garlic mashed potatoes. An excellent addition to this meal would be a fresh Maine lobster tail, steamed and sat atop the filet, dressed with a dollop of our homemade béarnaise sauce. For desert, our pastry chef has prepared a sinfully delicious Nutty Chocolate Cake. The cake center is comprised of succulent, imported Swiss dark chocolates, a pinch of orange zest, and Gran Marnier. The frosting boasts an excellent blend of ground pecans, hazelnuts, and dark chocolate. We dress the cake with chocolate fudge and compliment this with house made Vanilla Bean gelato.

Here are almost all of my classes culinary 1 creations. You can notice the difference.

You need new taste buds if that steak tastes like chicken.

Such food Many good