Entree

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

Tex-Mex Hot Dogs

Beef & Black Bean Chili w/ Cumin Crema & Avocado Relish

Pork Chops with Savory Blueberry Sauce

Double Duck Breasts with
Baked Figs

Asian Meatballs with Hoison-Blackberry Glaze

Pork and Balsamic Onion Quesadilla

Cornmeal-Crusted Catfish with Greens and Mustard Vinaigrette

Wild Rice and Tuna Salad

Slow Cooked Moroccan Chicken

Cheddar Jalapeno Huevos Rancheros in Tortilla Cups

Breakfast Pizza

Seared Chicken Salad with Green Beans, Almonds and Dried Cherries

Agnolotti with Sage Walnut Cream Sauce

Mozzarella Pizza with Pine Nuts, Currants and Arugula

Artichoke Lemon Pesto Chicken Pasta

Roasted Red Pepper Salmon with Spinach

Asparagus and Goat Cheese Stuffed Chicken

Green Gazpacho with Shrimp

Chicken with Artichokes and Angel Hair

Vegetarian Pot Pies with Feta Scallion Biscuits

Korean Blugogi Tacos

Herb and Garlic-Crusted Beef Tenderloin with Red and Yellow Pepper Relish

Blood Orange Salsa over Pecan Encrusted Tilapia

Squid Ink Pasta with Stilton Blue and Fresh Figs