Cooking Class Menu 2008   Classes Start at 5:30 till apro. 9:00,   Muriel Nicklas on stand by Call for Reservation. Pre Pay, Tax & Gratuity Included in all of the Classes.  All Credit Cards, Check & Cash Accepted. “Bon Appetite”   Out of Winter  Into Spring   April 1rd   Wine Tasting ,  variety of heavy Hors d’oeuvres   30.-   April 2th   Spinach Salad with Hot Bacon and Red Wine Vinegar,  Braised Local Rabbit, Polenta with Herbs, Onion and Parmesan,   Apple Tart   45.-   April 8th    Asparagus with Ginger Dressing, Sauteed Sea Scallops, Sun-dried Tomatoes, Herbs& Spinach Fettuccini,     Chocolate Terrine    42.-   April 9th   Steamed Thai Mussels with  red Curry Sauce, Local Grown Fresh Grilled Guinea Hen on Sauteed Escarole, Gateau au Chocolate Fondant   47.-   April 15th    Desserts, Desserts, Bruno Comin   Salad & Pasta of the Day for Dinner   39.-   April 16th   Mixed Spring Salad, Grilled Veal Chop,  Risotto with Asparagus,  Cream Brûlée   48.-   April 22th   Cooking with  Executive Chef  Franck Deletrain,     www.rapatina.com   48.-   April 23th   Tuna Carpaccio, Sauteed Calamari with Chives, Tomatoes and Candied Lemon  with Zucchini,  Mixed Berries , Sorbet with Cassis Liquor   35.-   April 29rd   Boston Lettuce with Vermont Blue Cheese and Spicy Pecan Nuts, Sesame Dressing. Fresh Salmon Tartar, with Micro Greens and Grilled Toast, Bread Pudding   35.-   April 30th   Swiss Salad, Maple Sauce, Roasted Rack of Lamb with Chopped Pistachio Nuts, Basmati Saffron Rice, Ricotta Donuts with powder Sugar   47.-   May 6th       Farmers Market Spring Salad, Pappardelle Pasta with Chicken Breast, Tomato Demi Glace Sauce, Chocolate Mousse Cream Fraiche                  37.-   May 7th   Poached Asparagus Tomato Vinaigrette, Sauteed  Crab Cake , Pommery Mustard Sauce . Mixed Berries with Cream   45.-   May 13th   Seasonal Salad, Roasted Boneless Duck Breast with  Oranges Sauce. Saffron Spaghetti and Roasted Peppers, Strawberry and Rhubarb and Almond Biscuit   46.-   May 14th   Wine Tasting , Variety of heavy Hors d’oeuvres   30.-   May 20th    Caesar Salad , Filet of Beef Wellington, Madeira Demi Glace  Sauce, Apple Fritters  in Beer Dough, Vanilla Ice Cream with Homemade Chocolate Sauce   49.-   May 21th   The Best of 2008, five Course Dinner with Wine,  “Wine Cellar”   90.-     COOKING CLASSES On Tuesdays and Wednesdays in April and May, Stanti shares his culinary arts in cooking classes. They are a combination of culinary delights and social gathering. Class schedules are available the beginning of March. Make your reservation early with your payment. Space in each class is limited. They fill-up quickly by popular demand, since it involves hands-on interaction!