• IRISH HAWG
  • POLLO JOANNA
  • RICOTTA FRITTERS
  • CAPRESE
  • HEIRLOOM TOMATO SALAD WITH PESTO VINAIGRETTE AND HOUSE PULLED MOZZARELLA
  • CHILEAN SEABASS
  • HARRY’S CHILLI
  • CHICKEN BOLOGNESE
  • DISTRICT MUSSELS
  • SEAFOOD NOODLE SOUP
  • EGGPLANT CAPRESE SALAD
  • YANKEE POT ROAST
  • SPINACH ARTICHOKE DIP
  • GRILLED SALMON WITH PESTO
  • LUAU LOBSTER
  • PAN SEARED HALIBUT WITH SHALLOT CREAM, CRANBERRY RISOTTO AND ASPARAGUS
  • PAELLA VALENCIANA
  • KANSAS CITY SLING
  • GORGONZOLA VINAIGRETTE
  • LE FOU FROG PORK OSSO BUCO SALTIMBOCA
  • PAN-SEARED BLACKENED HALIBUT WITH LOBSTER RISOTTO, JULIENNE VEGETABLES IN ROASTED RED PEPPER SAUCE
  • TRI-COLORED TORTELLINI
  • CAFE TRIO LAMB LOLLIPOPS
  • GRILLED WALLEYE WITH LEMON AIOLI
  • MORCILLA STUFFED MUSHROOM CAPS
  • OPHELIA’S RICH LOBSTER AND CRAB BOURBON CREAM SAUCE
  • MUSSELS IN BRAZILIAN VINAIGRETTE RECIPE
  • CAMPO LINDO CHICKEN CREPES
  • MISSOURI APPLE CRISP
  • RIBEYE BORDELAISE
  • WHITE CHOCOLATE ZABAGLIONE WITH FRESH BERRIES
  • LOUISIANA CRAWFISH SALAD RECIPE
  • FROZIA
  • SHRIMP IN MUSTARD SAUCE APPETIZER
  • SICILIAN SFINGE
  • AHI TUNA ON BRUSCHETTA
  • MUSSELS AND PERNOD CREAM
  • ANCHO CHILI COFFEE-RUBBED STEAK WITH GRAND MARNIER BUTTER
  • SWEET POTATO AND LEEK SOUP RECIPE
  • DRY AGED DUROC PORK CHOP
  • PACO SHRIMP
  • LINGUINI MICHELANGELO
  • THAI GLAZED PORK CHOP
  • BREAD PUDDING
  • SAVANNAH STYLE CRAB CAKE, POACHED FARM EGG, DIJON SAUCE, PEA GREENS
  • PARMESAN CRUSTED TILAPIA PICATA
  • FRESH PICKLES
  • MUFALETTA SALAD
  • KOREAN BEEF RICE BOWL
  • PAN FRIED GROUPER IN A LEMON CAPER BUTTER SAUCE
  • PASTA CON BROCCOLI
  • PAN ROASTED SCOTTISH SALMON WITH TOASTED PINE NUT COUSCOUS AND AVOCADO PUREE
  • AHI ASIATIQUE
  • CARLO’S CHICKEN LEMONATA
  • AUTUMN CRIMSON PEAR SALAD
  • PAN SEARED DIVER SCALLOP, POBLANO CORN RELISH , RE-FRIED BLACK BEANS & CILANTRO CREME
  • CHICKEN KADAHI
  • PAN-SEARED AHI TUNA WITH PINEAPPLE RELISH AND STICKY LEMON RICE
  • SCALLOP CEVICHE WITH RED RADISH PICO DE GALLO AND BALSAMIC PEARLS