Entree

Salmon with Wasabi Sauce and Baby Bok Choy

Bacon-Wrapped Pork Roast with Sage

Grilled Tilapia
with Cherry Salsa

Beef Tacos with Radish and Avocado Salsa

Brown Rice and Garlicky Chilli Prawn Salad, with Capers, Broccoli and Radish, Crushed Peanuts

Squash Yogurt Soup with Panko Crusted Chicken

Healthified Okonomiyaki

Agnolotti with Sage Walnut Cream Sauce

Bacon-Wrapped Pork and Beans

Pan Fried Salmon with a Lemony Dill Dressing

Date and Shallot Rosemary Chicken

Grilled Shrimp with Cilantro, Lime and Peanuts

Lemon Chicken Pasta

Eggplant and Meyer Lemon Risotto

Scallop Sauce with Olive Oil, Garlic and Hot Pepper

Steak “Fried” on Sea Salt

Seared
Coconut-Vindaloo Swordfish

Strawberry Rhubarb Mini, But Not Too Mini, Pies

Double Duck Breasts with
Baked Figs

Asian Noodles with Barbecued Duck Confit

Smoked Salmon Quesadillas with Creamy Chipotle Sauce

Grilled Pork Tenderloin with Pineapple and Papaya Salsa

Zucchini Noodles with Pesto

Lamb Osso Buco with Creamy Polenta

Roasted Chicken with Lemon Sauce