Before this month ends, I’d like to share this beautiful creation by my chef who never fail to surprise me with her stellar talent. This dessert was created in honor of Breast Cancer Awareness by none other than Chef Sabrina Courtemanche. Strawberry Cheesecake White Chocolate Rice Krispies Prickly Pear Coulis Follow us!
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American Hackleback Caviar Heirloom Hoecakes | Silken Tofu | Benne Seed Maple | Scallion Paired with: Taittinger Prestige (Reims, Champagne, France)
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Diver Scallop Crudo Navel Orange | Oil Cured Olive Fennel in a Calabrian Chili Paired with: ‘Agricola’ dei Masi (Friulli, Italy)
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Grilled Peach Salad Soft-ripened Truffle Goat’s Cheese | Pickled Grape Pecan Brittle | Herb Bouquet Paired with: Maison Saleya (Provence, France)
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New Zealand Venison Chop Pumpkin Curry | Puffed Farro Verde Sauced with Huckleberry Pudding Paired with: Château D’ Aqueria Tavel (Rhone, France)
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Heirloom Tomato Tarte Tatin Balsamic Chantilly | Candied Tarragon Almond Streusel Paired with: Montes ‘Cherub’ (Calchagua Valley, Chile) Don’t miss the next one. Click the link below and follow us!
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This week’s chocolate sphere: Dark Chocolate Sphere Coconut Mousse | Passion Fruit Flexi Ganache | Blueberry Whipped Cream Bananas | Coconut Streusel | Blueberries Served with a warm Vanilla Bean Creme Anglaise Available only at Wild Sea Oyster Bar & Grille! 09/09/19 – 09/15/19
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Wow. I guess I haven’t really posted any new chocolate sphere lately. But that’s also because I have been getting Sundays off. Woot! So for this week… It’s berry pink! This week’s chocolate sphere: White Chocolate Sphere Pink Vanilla Sponge | Strawberry Cream Cheese Pink Streusel | Pink Chocolate Yogurt | Fresh Strawberries Served with […]
Read MoreA day in the kitchen of the Riverside Hotel… Here’s a quick video of hubby and Chef Adam having fun making fresh squid ink ravioli for hubby’s special this weekend Don’t miss out on this one! Jumbo Lump Crab Ravioli Bacon Lobster Cream Sauce Shellfish | King Trumpet Mushroom
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Red Velvet Rum Cheesecake Cream Cheese Mousse Chocolate Cookie Crumble | Fresh Raspberries By Chef Sabrina Courtemanche
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