Pork loin chop in apple onion sauce, endive and watercress salad with walnuts and honey mustard dressing.
Quinoa crusted baked red onion rings with lemon sriracha mayo dipping sauce.
Red snapper ceviche with shallots and chilies.
Kale and turkey sausage stew with bacon, potatoes, and garlic croutons.
Smoked mackerel and porcini mushrooms with capellini.
Braised endive with apple and honey.
Roasted sirloin supreme with baby potatoes, mushrooms in tarragon brandy sauce, leeks vinaigrette, and steamed broccoli.
Ham and broccoli baked eggs topped with broiled cheddar and cremini mushrooms sautéed in tarragon cream.
Hwe dup bap (spicy Korean salmon sashimi salad on purple rice)
Inari stuffed with ginger garlic sautéed shiitakes and sesame purple rice.