Chocolate Parfit

Choice of Hot Chocolate, Chocolate Milk, Warm Apple Cider

Confetti Loli-Cake

Raspberry Beignet

Turkey Sliders

Ham & Cheese Croissant

OSSETRA STURGEON CAVIAR

Served with a glass of Union Vinicola del este bella Mistala

BUBBLY AFTERNOON TEA

Clotted Cream

Served with a glass of Andre Chemin, Premier Cru, Brut Tradition NV

CHAMPAGNE AFTERNOON TEA

Preserves

Maple Apple Cinnamon Tea Scone

Classic Cream Tea Scones

Mocha Rhum Mousse Cup

Raspberry Cremieux Macaron Tart

Wild Mushroom & Watercress Truffle Aioli

Spiced Choux au Craquelin

Opera Cake

Anti Pasto Vegetables with Basil Butter

Vegetarian Quiche Lorraine

Confit Tomato, Aged Cheddar, Arugula

Cucumber Dill Cream Cheese

Poulet en Croûte

Smoked Salmon with Lemon-Caper Cream Cheese

In a medium saucepan, combine 1.5 cups whole milk and 0.5 cup heavy cream. Warm over medium heat until steam appears and small bubbles form around the edge (do not boil). Remove from heat.

Warm milk and cream

In a heatproof bowl, whisk 4 egg yolks with 1 tablespoon granulated sugar until pale and slightly thickened. Slowly pour about 1/3 of the hot milk mixture into the yolks in a thin stream, whisking constantly to temper the eggs.

Temper egg yolks

Return the tempered egg mixture to the saucepan with the remaining milk mixture. Cook over low to medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until the mixture thickens slightly and coats the back of the spatula (170–175°F / 77–80°C). Do not let it boil or the eggs will curdle.

Cook custard

Remove the saucepan from heat. Add 6 oz finely chopped dark chocolate, 1 tablespoon unsalted butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon fine sea salt. Let sit for 1 minute to soften, then whisk until smooth and fully incorporated into a glossy chocolate custard.

Melt chocolate

Pour the chocolate custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits or unmelted chocolate. Cover the surface with plastic wrap to prevent a skin from forming. Cool to room temperature, then refrigerate until chilled, at least 2 hours (or up to overnight).

Strain and cool

Just before serving, combine 3 tablespoons heavy cream, 1 teaspoon powdered sugar, and 1/4 teaspoon vanilla extract in a small bowl. Whip with a hand mixer or whisk until soft peaks form. Do not overwhip.

Whip cream

Spoon or pipe the chilled chocolate custard into 4 small serving glasses or ramekins, dividing evenly (about 4 servings). Smooth the tops with the back of a spoon.

Portion custard

Top each portion with a dollop (about 3/4 tablespoon) of the whipped cream. Dust lightly with 1 teaspoon cocoa powder or sprinkle grated chocolate and finish with a berry or mint leaf per serving if desired.

Top and garnish

whole milk

heavy cream

granulated sugar

egg yolks

dark chocolate (60–70% cacao), finely chopped

unsalted butter

pure vanilla extract

fine sea salt

powdered sugar

vanilla extract

cocoa powder or grated chocolate

fresh berries or mint leaves

In a small saucepan, whisk together the cocoa powder and granulated sugar so there are no lumps.

Combine cocoa and sugar

Add 2 tablespoons of the cold milk from the measured amount to the cocoa-sugar mixture and stir to form a smooth paste. This prevents clumping when heated.

Make a paste

Place the saucepan over medium-low heat. Pour in the remaining milk and add the chopped semisweet chocolate and a pinch of salt. Stir frequently until the milk is steaming (do not boil) and the chocolate is fully melted, about 4–6 minutes.

Heat milk and incorporate chocolate

Remove from heat and stir in the vanilla. Taste and adjust sweetness if needed. Pour into a mug and top with whipped cream or marshmallows if desired.

Finish

For a cold drink, add chocolate syrup and optional cocoa powder and vanilla to the cold milk in a glass. Whisk or stir vigorously until evenly combined. Add ice cubes and serve immediately.

Cold chocolate milk

To serve warm, combine the milk and chocolate syrup in a small saucepan over low heat. Whisk continuously until warmed through and syrup is fully incorporated (do not boil), about 3–4 minutes. Serve in a mug.

Warm chocolate milk

In a small saucepan, combine the apple cider, brown sugar, cinnamon stick, cloves, orange peel, and optional star anise. Place over medium heat.

Combine and heat

Bring to a gentle simmer (do not boil) and reduce heat to low. Simmer, uncovered, for 8–12 minutes to allow the spices to infuse, stirring occasionally.

Simmer gently

Remove from heat. Use a fine mesh strainer to strain the cider into a mug, discarding the spices and peel. Stir in the optional fresh lemon juice to brighten the flavor. Serve warm; garnish with a cinnamon stick or orange slice if desired.

Strain and finish

unsweetened cocoa powder

semisweet chocolate, finely chopped or chips

salt

whipped cream or marshmallows (optional)

cold whole milk

chocolate syrup

cocoa powder (optional, for richer flavor)

vanilla extract (optional)

ice (for cold serving)

apple cider

brown sugar

whole cinnamon stick

whole cloves

fresh orange peel (large strip)

star anise (optional)

fresh lemon juice (optional)

Preheat oven to 350°F (175°C). Grease the 8-inch round cake pan with vegetable oil or nonstick spray, line the bottom with a parchment paper round, and lightly grease the parchment.

Preheat and prepare pan

Measure ingredients and bring eggs, butter, yogurt, and milk to room temperature for best emulsification (about 20–30 minutes if cold).

In a medium bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon fine salt until evenly combined. Set aside.

Dry ingredients

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and pale, about 3–4 minutes, scraping down the bowl as needed.

Cream butter and sugar

Add the eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 2 teaspoons vanilla extract.

Add eggs and vanilla

With the mixer on low speed, add one-third of the dry flour mixture, then half of the milk (3/8 cup), then another third of the flour, then the yogurt, then the remaining flour, finishing with the remaining milk. Mix just until combined and no large streaks of flour remain — do not overmix.

Combine wet and dry

Transfer batter to a large bowl (if not already) and gently fold in 1/2 cup rainbow sprinkles using a spatula. Toss the sprinkles in a tablespoon of flour before folding if you want to reduce bleeding; fold just until evenly distributed.

Fold in sprinkles

Pour the batter into the prepared 8-inch pan and smooth the top. Bake in the preheated oven for 28–34 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning.

Bake

Allow the cake to cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, peel off parchment, then right-side-up and cool completely before frosting (at least 1 hour).

Cool

With a stand mixer or hand mixer, beat 3/4 cup softened unsalted butter on medium speed until smooth and slightly paler, about 1–2 minutes.

Beat butter

Gradually add 3 cups confectioners' sugar, about 1/2 cup at a time, mixing on low after each addition to avoid a sugar cloud. Once mostly combined, add 1 teaspoon vanilla extract and 1/8 teaspoon fine salt.

Add sugar and flavor

Increase speed to medium-high and beat for 2–3 minutes while adding 2 tablespoons heavy cream (or milk) to reach a light, fluffy, pipeable consistency. If too stiff, add more cream 1 teaspoon at a time; if too thin, add more powdered sugar 1 tablespoon at a time.

Adjust texture

If the cake has a dome, level the top with a serrated knife. Place the cooled cake on a serving plate or cake board. Apply a thin crumb coat (a thin layer of buttercream) over the top and sides to lock in crumbs. Chill in the refrigerator for 15–20 minutes to set the crumb coat.

Level and crumb coat

Apply the remaining buttercream using an offset spatula to create a smooth or rustic finish as desired. For a more whipped look, use downward strokes around the sides and a swirl on top.

Final frosting

Gently press the additional 1/4 cup rainbow sprinkles around the sides and scatter over the top. To avoid excessive color bleeding, add sprinkles just before serving or store the decorated cake in a cool place.

Decorate with sprinkles

Chill the finished cake for 10–15 minutes to set the frosting if needed. Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve at room temperature.

Chill briefly and serve

all-purpose flour

baking powder

fine salt

unsalted butter, softened

large eggs

plain yogurt or sour cream

rainbow sprinkles (jimmies)

confectioners' (powdered) sugar

heavy cream or whole milk

additional rainbow sprinkles (for decorating)

vegetable oil or nonstick spray (for pan)

1 (8-inch) round cake pan

parchment paper round

In a small bowl combine the warm water (about 110°F / 43°C) with 1 teaspoon of the granulated sugar and the instant dry yeast. Stir lightly and let sit 5–7 minutes until foamy. If it does not foam, discard and use fresh yeast.

Activate yeast (if using instant you can combine directly)

In the bowl of a stand mixer fitted with the paddle (or in a large mixing bowl), combine 3 cups flour, 2 tablespoons sugar and 1 teaspoon salt. Mix briefly to distribute.

Add the foamy yeast mixture, warm milk (3 tablespoons), the egg, and softened butter to the flour mixture. Mix on low until a rough dough forms, then switch to the dough hook (or continue by hand) and knead 6–8 minutes until smooth and elastic. If dough is sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon warm water at a time.

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 60–75 minutes.

After the first rise, gently deflate the dough and turn onto a lightly floured surface. Roll out to about 1/4-inch (6 mm) thickness. Using a 2.5–3 inch round cutter, cut rounds and place them on a parchment-lined baking sheet. Re-roll scraps as needed. Cover with a towel and let rest 15–20 minutes to puff slightly.

While the dough is rising, make the raspberry filling. In a small saucepan, combine raspberries, 4 tablespoons sugar, 1 teaspoon cornstarch, 1 teaspoon lemon juice, and 1 tablespoon water. Mash lightly with a spoon or potato masher to break up larger berries.

Cook over medium-low heat, stirring frequently, until the mixture thickens and becomes glossy, about 6–8 minutes. If using frozen raspberries, allow extra time for juices to reduce. Remove from heat and let cool to room temperature. For a smoother filling, press through a fine-mesh sieve to remove seeds, returning the strained puree to the pan briefly to reconcentrate if too thin; cool completely before using.

Transfer cooled filling to a piping bag fitted with a small round tip or a zip-top bag with a small corner snipped. Chill slightly if still warm.

Heat vegetable oil in a deep heavy pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain temperature; adjust heat as needed. The oil should be deep enough for beignets to float (about 2–3 inches).

Working in batches to avoid overcrowding, gently stretch each dough round slightly, place about 1 teaspoon of cooled raspberry filling in the center of a round, fold over to make a half-moon or place another round on top to make a filled sandwich, pinching the edges to seal well. If sealing is difficult, brush a little water along the edge before pressing. Ensure seams are closed so filling won't leak heavily into the oil.

Carefully slide 4–6 filled beignets into the hot oil (depending on pot size) and fry until golden brown, about 60–90 seconds per side. Turn once with a slotted spoon or spider and fry the second side until evenly golden. Maintain oil temperature around 350°F; if it drops too low, beignets will absorb oil and be greasy.

Remove beignets to a wire rack set over a sheet pan or paper towels to drain briefly. If you encounter leaking filling, reserve those pieces to re-fry for testing (they may be slightly messy) or eat immediately with a spoon.

While still slightly warm, dust the beignets generously with powdered sugar using a fine mesh sieve. If using the optional vanilla, whisk the 1/2 teaspoon into the powdered sugar before dusting for a subtle aroma.

Serve the Raspberry Beignets warm. They are best eaten the day they are made. Leftovers can be reheated briefly in a 325°F (160°C) oven for 5–7 minutes to refresh before dusting again.

instant dry yeast

warm water (about 110°F / 43°C)

large egg

vegetable oil (for frying)

fresh or frozen raspberries

cornstarch

lemon juice

water

powdered sugar (for dusting)

vanilla extract (optional, for dusting mix)

Peel and finely grate or mince onion until you have about 1/2 cup. Mince the garlic and chop the parsley. This prevents large pieces in the small patties.

Prepare aromatics

In a large bowl combine 1 lb ground turkey, 1 tablespoon plain breadcrumbs, 1 beaten large egg, 1/2 cup finely grated onion, 1 teaspoon minced garlic, 2 tablespoons chopped parsley, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Use your hands or a spatula to mix gently until just combined; avoid overworking to keep patties tender.

Divide the mixture into 8 equal portions (about 2 ounces each). Shape each portion into a small, slightly flattened round about 2.5–3 inches in diameter so they fit the slider buns. Make a slight indentation in the center of each patty with your thumb to reduce doming while cooking.

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon olive oil and swirl to coat. When the oil shimmers, add the patties in a single layer without crowding (cook in two batches if necessary).

Cook patties 3–4 minutes on the first side until bottoms are golden brown. Flip and cook another 3–4 minutes until an instant-read thermometer inserted into the center reads 165°F (74°C). If using cheese, place a slice across two patties during the last minute of cooking and cover the pan briefly to melt.

Transfer cooked patties to a plate and tent loosely with foil to rest for 3 minutes while you prepare buns and sauce.

Make the quick sauce: in a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon yellow mustard and 1/2 teaspoon hot sauce (if using). Taste and adjust seasoning or tang by adding more ketchup or mustard as desired.

Lightly toast 8 slider buns: place split buns cut-side down on a dry skillet over medium heat for 30–60 seconds until golden, or brush with a little melted butter and broil in the oven for 1–2 minutes. Watch carefully to prevent burning.

Assemble sliders: spread about 1 teaspoon of the sauce on the bottom half of each bun. Place a lettuce leaf (or a small handful shredded lettuce) on top, then a turkey patty. Add a tomato slice and a pickle chip if using, then top with more sauce on the bun lid.

Serve: arrange sliders on a platter and serve immediately while hot. These pair well with oven fries or a simple salad.

ground turkey (preferably 93/7)

plain breadcrumbs

egg (large)

yellow onion (finely grated or minced)

garlic (minced)

fresh parsley (finely chopped)

Worcestershire sauce

Dijon mustard

kosher salt

freshly ground black pepper

olive oil (for cooking)

slider buns (mini buns), split

sliced cheddar or Swiss cheese (optional)

iceberg or romaine lettuce (small leaves or shredded)

tomato (thinly sliced)

dill pickle chips (optional)

mayonnaise

ketchup

yellow mustard

hot sauce (optional)

Preheat the oven to 350°F (175°C). If croissants are refrigerated, let them sit at room temperature for 10–15 minutes. Using a sharp knife, slice each croissant horizontally about two-thirds of the way through to create a hinge so the top stays attached.

Prep croissants

In a small bowl combine the Dijon mustard, mayonnaise, honey (if using) and freshly ground black pepper. Stir until smooth. Taste and adjust: add more honey for sweetness or more mustard for tang.

Make spread

Melt the unsalted butter in a small skillet or microwave. Brush the cut interior surfaces of each croissant lightly with melted butter. This adds richness and helps crisp the interior during warming.

Butter croissants (optional)

Open each croissant and spread about 1/2 tablespoon of the mustard-mayo mixture evenly on the bottom half (about 2 tsp per croissant). Place two slices of deli ham folded if needed to fit, then two slices of Swiss cheese on top of the ham. Sprinkle a pinch of chopped parsley or chives over the cheese if using.

Layer fillings

Place the assembled croissants on a baking sheet lined with parchment paper. Bake in the preheated oven for 6–10 minutes, until the croissants are warmed through and the cheese is melted. For a crisper top, switch the oven to broil for 30–60 seconds — watch closely to avoid burning.

Warm and melt

Remove croissants from the oven and let rest for 1 minute. Close the croissants gently, slice in half if desired, and serve immediately. Add an extra crack of black pepper to taste.

Chocolate Parfit

Choice Of Hot Chocolate, Chocolate Milk, Warm Apple Cider

Confetti Loli-cake

Raspberry Beignet

Turkey Sliders

Ham & Cheese Croissant

Ossetra Sturgeon Caviar

Bubbly Afternoon Tea

Clotted Cream

Champagne Afternoon Tea