Entree

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

Green Chicken Curry

Squid Ink Pasta with Stilton Blue and Fresh Figs

Drunken Noodles with Chicken

Asian Style Roasted Quail

Peach, Basil, Mozzarella and Balsamic Pizza

Spring Lamb Rack with Caper and Herb Crust

Cold Soba Noodle Salad with Chicken, Peppers and Cucumber

Lamb Chops with Sun-Dried Tomato Butter

Oven-Roasted Dungeness Crab

Chicken Parmesan Burgers

Flatbread with Fiddlehead Ferns, Onion Scapes and Pecorino

Grilled Flank Steak with Cucumber-Yogurt Sauce

Grilled Tilapia
with Cherry Salsa

Bacon-Wrapped Pork Roast with Sage

Grilled Coconut Lime Tilapia Tacos with Kiwi Salsa

Roast Loin of Pork with Cherry and Green Olive Stuffing

Beef Satay

Artichoke Lemon Pesto Chicken Pasta

Eggplant and Meyer Lemon Risotto

Mexican Chicken Lasagna with Chorizo Beans

Double Duck Breasts with
Baked Figs

Herb-Crusted Cod with Cauliflower Mash

Mozzarella Pizza with Pine Nuts, Currants and Arugula

Summer Tomato Bouillabaisse with Basil Rouille