Whisk & Wine

Florentine Eggs Benedict decked with Spinach and Roma Tomatoes drowned in Lemon Hollandaise.

Seafood Newburg with diced Lobster and Scallops over a tower of Russet and Leek Mash, garnished with Scallions. Served with a Sauté of Cauliflower, Sweet Onion and Red Bell Pepper.

Grilled Tri-Tip Skewer, served with an Orzo Salad of Arugula, Kalamata and Guava, aside Baked Zucchini and Roma Tomatoes topped with Herbs and Garlic.
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Swordfish steak on a bed of Jasmine rice infused with Mango chunks, surrounded by Manilla Clams and Bay Scallops resting in a Coconut Curry sauce. Topped with shredded Basil and Lime Zest.

Cajun Étouffée with Andouille Sausage, Shrimp and Cauliflower surrounding Basmati Rice. Garnished with Flat Leaf Parsley and Dried Cayenne Pepper.

My Last Meal Of 2019!

Seared Tri-Tip, Shrimp and Bay Scallops deglazed in Tullamore Dew Irish Whiskey. Served atop Linguini in a Munster and Pesto Cream. Accompanied by Broccoli, Red Bell Pepper, Scallions and Bok Choy.

Red Snapper marinated in Malbec, sprinkled with White Truffle Salt atop a Russet Potato and Parsnip Whipped Mash with Scallions and Caramelized Red Onion. Served with Fried Beets and Butternut Squash. Garnished with Micro Greens and Beurre Rouge.

Join me for a Culinary Experience!! Openings available Now for Private Lessons, Group Lessons and Dinner Party Catering! Message me on IG .wine ..... www.Facebook.com/whisk.wine ..... or at www.whiskwine.com