C O U P L E SC O O K I N G

C O O K I N G W I T H W I N E

Wine-Soaked Blueberries, and Walnut Stuffed Baked Brie Chicken Coq au Vin, Roasted Herbed Fingerl ing Potatoesand Braised EndivesMul led Wine-Poached Pears with Orange MascarponeCream

F R I D A Y N O V E M B E R 5 T H @ 6 : 0 0 P M

C I R I L L O ' S A C A D E M Y1 1 8 T H E E S P L A N A D E

F R E N C H F A V O U R I T E SF R I D A Y N O V E M B E R 1 2 T H @ 6 : 0 0 P M

Boui l labaisse: Clams, Mussels, Red Snapper in brothserved with Saffron Aiol i Beef Wel l ington, served with Seasonal Ratitoui l le Rustic French Apple Tarte served with Vani l la WhippedCream

W O K T H R O U G H A S I AS A T U R D A Y N O V E M B E R 1 3 T H @ 1 2 : 0 0 P M

Vegetable Dumplings and Siu Mai with Chi l i Sauce Cantonese Style Braised Beef StewVegetable Fried Rice

M E X I C A N F I E S T AS A T U R D A Y N O V E M B E R 2 0 T H @ 6 : 0 0 P M

Vegetable Ceviche (Cucumber, Tomatoes, Red Onion,Ci lantro, Lime, and Avocado)Alambre de Arranchera (Flat Iron Beef with Vegetables)served with Quinoa Stuffed Poblano, Roasted Corn, andCi lantro Crema Baked Cinnamon Churros and Spicy Chocolate Sauce

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