Main Courses

A Quartet of Beef with Savory Pearl Barley and a Riesling Mustard Sauce
Amarillo Thick Cut Pork Chops
Blue Corn Enchiladas with Crabmeat
Braised Lamb Shanks and Portobello Mushroom with Silvered Celery Root and Roasted Garlic
Braised Short Ribs with Asian Flavors by Michelle Bernstein
Chicken and Black Bean Tamale Pie
Chicken Chili in Cornbread Bowl
Chicken Escabeche with Fufu and Plantain Chips
Chicken with Artichoke & Cherry Tomatoes on Rosemary Skewers
Coriander-Crusted Venison with Spice Glazed Sweet Potato
Creamy Shrimp and Rice
Crispy Red Snapper with Eggplant Agrodolce
Frogmore Stew
Garlic Marinated Grilled Leg of Lamb
Garlic Shrimp Casserole
Grilled Beef Tenderloin with Artichoke Frittata, Curried Fried Potato Sticks and Marrow
Grilled Escolar with Rice Beans, Smoked Garlic Cloves, Wild Sage and a Purple Mustard Sauce
Grilled Farm-Raised Striped Bass in Minestrone Broth with Braised Belgian Endive, Potato Cake, Soybeans and Parmesan Cheese Tuilles
Grilled Georgia Mountain Trout with Green Onion Sauce
Grilled Salmon with Mango Peach Salsa
Grilled Squab Breast with Foie Gras and Artichokes, Wilted Arugula and Sherry Vinegar Bolognese Sauce
Grilled Tuna Steaks with Green Peppercorn Sauce
Grilled Tuna with Couscous
Grilled Yellowfin Tuna with Pasta and Chinese Vegetables in Copperwell Sauce
Herb-Crusted Prawns with Warm Mushroom and Potato Salad
Hot Smoked Veal Souffle with Merlot Wine Glaze, Italian Parsley Juice, Grilled Shiitake Mushrooms and Vegetable Slaw
Leg of Lamb with Mustard and Mint Sauce by Michelle Bernstein
Lemon Chicken with Moroccan Olives, Pine Nuts, Toasted Garlic and Couscous
Lobster Quesadilla
Marinated Veggie Ball with Flank Steak
Medallion of Lamb with Green and Black Provencal Olives, Eggplant Caviar and Basil-Infused Extra-Virgin Olive Oil
Mesquite-Grilled Lamb with Tapenade and Grilled Provencal Vegetables
Oven-Fresh Red Snapper with Artichokes and Fresh Oregano (Dentice con Carciofi all'Origano Fresco)
Oven-Roasted Cornish Hens with Spring Leeks and Red Bliss Potatoes
Paella/Seafood Rice Dish
Pan-Roasted Chicken with Oven-Dried Tomato and Arugula Salad
Parmesan-Coated Monkfish
Pastina "Risotto" with Roasted Peppers and Broccoli
Pit-Roasted Salmon with Shiitake Relish, Cornbread Pudding and Fried Basil
Pork Tenderloin with Molasses, Bacon and Porcini Vinaigrette
Roast Saddle of Rabbit in Savoy Cabbage, Yukon Gold Potato Confit, Balsamic Vinegar Glaze, Baby Fennel and Beet Juices
Salmon with Olive Oil Mashed Potatoes and Sauce Nicoise
Tian of Parmigiano and Grilled Vegetables with Tomato Compote, Fresh Buffalo Mozzarella and Roasted Eggplant with Pesto
Wide Ribbon Pasta with Asparagus and Basil (Tagliatelle con Asparagi)