Recipes

 

Recommendations for our Lobster Ravioli and Shrimp Tortelloni:

 

Lemon Butter (Limoncello) Cream Sauce:

  • 4 tablespoons limoncello (or substitute with lemon juice)
  • 2 tablespoons lemon juice
  • 1 stick of salted butter (1/2 cup) cut into 1/2″ cubes
  • 1/4 cup heavy cream
  • garnish: finely chopped parsley

 

For Beurre Blanc:

  • 1/4 cup minced shallot
  • 1 cup white wine
  • 2 tablespoons champagne vinegar
  • 1/2 cup cold unsalted butter, cubed
  • Kosher salt
  • White pepper

 

Saffron Cream:

  • 2 tablespoons of melted butter spread (or melted butter)
  • 1 shallot, minced
  • 1/2 cup dry white wine
  • 2 pinches of saffron threads
  • 2 cups whipping cream
  • Cayenne pepper, to taste
  • Salt and pepper to taste
  • Fresh chives as a garnish

 

Citrus Chardonnay:

  • 2 tablespoons shallots, minced
  • 1 lemon, juiced (about 3 tablespoons)
  • 1 cup chardonnay wine
  • 1/2 cup heavy cream
  • 2 sticks (8 oz.) unsalted butter, cubed
  • 1 tablespoon fresh parsley leaves, chopped fine
  • Salt and white pepper to taste