Entree

Pomegranate Roasted Chicken

Oven-Roasted Dungeness Crab

Asian Style Roasted Quail

Squash Yogurt Soup with Panko Crusted Chicken

Steak “Fried” on Sea Salt

Salad with Kale and Blueberry Ginger Dressing

Wok-Fried Mud Crab Claws with Tamarind, Galangal and Chilli Bean Paste

Classic Rack of Lamb

Blood Orange Salsa over Pecan Encrusted Tilapia

Grilled Pork Tenderloin with Pineapple and Papaya Salsa

Grilled Tilapia
with Cherry Salsa

Herbed Chicken and Mushrooms

Sweet and Spicy Asian Veggie Tacos

Shaved Cauliflower Salad

Roast Loin of Pork with Cherry and Green Olive Stuffing

Smoked Salmon Quesadillas with Creamy Chipotle Sauce

Green Chicken Curry

Bolognese Mac and Cheese

Braised Chicken with Smoked Ham, Chestnuts and Ginger

Chicken Francaise

Pacific Pork Kebabs with Pineapple Rice

Chilli and Garlic Prawn Linguini with Bacon, Zucchini and Lemon

Smoked Paprika and Oregano Roast Chicken

Chicken with Artichokes and Angel Hair

Roasted Pork Belly with Late-Harvest Peaches and Arugula