This dish starts with a rich velouté of salsify with leeks, heavy cream and fresh herbs. Then, wedges of mixed Pleasant Ridge reserve and Camembert cheese are breaded and fried, cut and displayed in the bowl.
Lime-marinated shrimp, grilled and served with a salad of avocado, arugula, haricot verts, and onion tossed with guava vinaigrette.
A variation of a popular appetizer these cheddar and ricotta cheese sticks breaded with panko and fried will be a welcome addition to any appetizer selection. Serve with fruit chutney for dipping.
A new combination of ingredients dress up a tried and true favorite. Artichokes with cheeses are wrapped in a wonton skin, then browned and steamed through. Serve with Stravecchio Crema and warm Roasted Tomato Salad.
These Prosciutto-wrapped cheesecakes can be served at cocktail buffets, as an appetizer or even as the entree for a light lunch or supper.
This popular cocktail makes its way to the dessert menu in this mint and lime cream pie. Garnish with coconut and lime and serve with a cordial glass of rum.
A hearty meal with robust flavors. Tender slices of seasoned beef shoulder, are served on a bed of couscous, with a side of sautéed asparagus, carrots, shallots and shiitake mushrooms.
For such a heavy meat and pasta dish, the final outcome of this braised oxtail ravioli is surprisingly light. Serve atop vegetable fricassee with pea foam.
Mixed salad greens and avocado slices add color and texture to an otherwise simple barbecue beef salad. Serve with Ranch dressing.
A well flavored simple crab salad with red onion, celery and fresh dill, served in a hot dog bun with chips and pickles.