Branzini poached in white wine, herbs and vegetables; roast chicken breast with Moroccan-spiced carrots and harissa yogurt.
Marinating yellowtail with apricot beer; fried chicken with beer and spices; ice cream beer floats.
Grilled octopus salad with hearts of palm, sea beans and a chipotle aioli; musubi sandwich with sushi rice, nori seaweed and pork belly; roasted pineapple with vanilla and rum.
Melon gazpacho served with a duck prosciutto bruschetta; buffalo sliders with brie cheese; building a charcuterie board with assorted sausages, pates and salami.
Choucroute with seafood; gumbo made with an assortment of sausage and chicken.
Stew made with black beans and meats; fish stew cooked in coconut broth; passion fruit caipirinha.
Seared scallops on pork belly with beluga lentils; roast Cornish game hen stuffed with Swiss chard in a red wine thyme sauce; macaroons with rocky road beer ice cream.
Pork rillette; braised short rib lasagna; floating island meringues with creme anglaise.
Beef tartare tacos with kusshi oysters; lobster thermidor with sauteed green beans; strawberry milkshake.
Arugula salad with faro and mushrooms in a white balsamic vinaigrette; grilled shrimp with artichoke and fennel salad.
Grilled vegetables with avocado hollandaise; zucchini carpaccio rolls with arugula and Parmesan.
Moroccan-spiced lamb lollipops with spicy homemade ketchup and tzatziki sauce; escargot in puff pastry shells; champagne cocktail with margarita sorbet.
Quinoa-stuffed mini peppers; chia veggie wrap with hummus, zucchini, tomatoes, kale and pepper; hangover detox smoothie.
Grilled octopus in oregano vinaigrette with orecchiette pasta; poached salt cod with egg-free mayonnaise made with oysters; roasted cauliflower; instant raspberry sorbet.
Combining meats and seasonings to create a filling for a meat pie; a French version of ice cream pie made with pecan meringues, ice cream and whipped cream.
Spice rub for buffalo steak includes coffee, chili powders, mustard and brown sugar.
Roasted lobster with lemon-caper butter and herb salad; maple syrup and fromage blanc ice cream.
Beef heart tartare puttanesca; quail, apples and rose geranium.
Moroccan-spiced eggplant soup; cod flakes and brandade with fine herbs.
Traditional Bolognese sauce; Ligurian-style sauteed chicken breasts.
Japanese pickled vegetable ribbons; chilled soba noodles with spicy orange sesame and tofu; tatsutage fried chicken with yuzu mayonnaise.
Chocolate lava cake; homemade chocolate bars.
Poached pear galette; burrata and roasted red pepper sandwich.
Beet salad with cumin ice cream; wild rice salad with mussels.
Baked Alaska; vacherin glace made with meringue, raspberry and vanilla ice cream and decorated with Chantilly cream.
Classic salmon; salmon tartare; salmon stacks.
Crab and black truffle cappuccino; Buffalo New York strip steaks with coffee-spice rub.
Chicken wings; sliders with buffalo meat and blue cheese; fried macaroni and cheese balls.
Salad vigneronne; traditional tarte flambee with a cracker-thin crust.
Onion veloute soup; roasted corn soup.
Burrata with garden pea ice cream, pickled cherry tomatoes and paprika oil; figs and blueberries in citrus broth.
Anchoiade with crudite platter; pepper-flecked, slow-roasted Hawaiian swordfish with a cardamom-carrot coulis.
Tomahawk steak with bearnaise sauce; pommes byron.
Marinated squab breasts with juniper and red wine sauce; orange tartlets with lavender meringue.
Salmon souffle; lamb in hay; winter vegetable ragout.
"Bretzel," brioche pretzel; beignet.
Raw asparagus, radish and shiitake mushroom salad; braised flat iron steak and wild mushroom macaroni and cheese.
Cosmopolitans; baked potato shells stuffed with scrambled eggs, oysters and smoked salmon.
Celery root, apple and walnut salad; Alsatian pork pie; Black Forest cake.
Poached leeks with light mayonnaise; pasta roulade.
Stuffed eggs with smoked salmon; rabbit in mustard sauce; mendiant bread pudding.
Poached pear tart with rum-flavored almond cream; tartes aux fruites.
Grilled halibut in artichoke wine broth; red wine braised halibut on a bed of endives and mushrooms.
Beef Wellington; sauteed vegetables with string beans and shiitakes.
Dishes combine eggplant and tomatoes.
Buffalo burger; beer-battered onion rings with aioli.
Crab and avocado sphere with watermelon gazpacho; grilled skirt steak with chimichurri sauce.
Double salmon slider with mustard-dill sauce; scallop sliders with bacon and grilled tomatoes; chicken slider with red pepper piperade.
A unique variation of beef bourguignon.
Asian-flavored tuna ceviche; Japanese ceviche with halibut; Spanish-flavored salmon ceviche.
Chocolate sorbet in white chocolate cups; raspberry frozen yogurt.
Basic brioche dough; brioche with garlic saucisson; brioche buns with walnuts, bacon and onions.
Mixed green salad with pear, almonds and cheese-filled baked potato; spinach salad with poached egg and polenta croutons.
Mussels in white-wine sauce; seviche.
Pasta salad with pear, mache tomato-zucchini verrine; croque-monsieur; mascarpone-pineapple parfait; chocolate verrine.
Peppered salmon roulade; steak au poivre; peppered burger.
Smoked trout; smoked trout salad; smoked Cornish game hens.
Zucchini-wrapped barbecue shrimp; shrimp and salmon ceviche.
Turkey sausage; pickled vegetables; charcuterie platter.
Oven-roasted curried pork loin on green lentils with sauteed apples; veggie curry burger.
Beer-marinated flank steak; beer-battered onion rings; chocolate stout cake.
Horseradish-crusted venison chops with current sauce; Muscovy duck breast with a vanilla sauce.
Homemade mayonnaise includes aioli and rouille; zucchini fries; bouillabaisse.
Choucroute-crusted salmon; beef tenderloin in herb-salt crust.
Rice-encrusted chicken breast with mushroom mustard sauce; chicken mustard burger.
Basic hollandaise sauce; smoked salmon eggs Benedict; rib-eye steak with bearnaise sauce.
Layered crepe cake with blueberries and ricotta cheese; breakfast burger.
Savory beef broth; Shabu-shabu; pot au feu.
Goat cheese-stuffed phyllo with mushrooms, spinach, pine nuts and bacon; pineapple and dried cherry phyllo packages with rum creme anglaise.
Roasted chicken pot pie; s'mores burgers.
Omelet strawberry souffle; ham and cheese souffle; chocolate souffle.
Paella with fresh seafood.
Tagine of chicken with prunes, honey and almonds; chicken with rosemary, parsnips and fennel; Thai chicken burger.
Pork chops in apple brandy sauce; apple meringue pie.
Slow-roasted Alaskan salmon; double salmon tartare burger.
Braised lamb shank provencal; cumin-scented rack of lamb in a honey-red wine sauce.
Goat cheese-stuffed mini potatoes; stuffed cucumbers with lump crab meat; green grape and almond gazpacho; tuna tartare.
Red wine-braised short ribs; short rib soup with mushrooms and pearl couscous; short rib surprise burger.
Alsatian onion pie; pissaladiere; tarte flambee alsacienne.
Chicken and spinach wraps with hazelnut sauce; Brazilian chicken with shrimp and peanut sauce; Hawaiian burger.
Garlic and saffron soup; crab and coconut milk soup with ginger and lemongrass; carrot and pea soup.
Gruyere puffs with roasted garlic and tomato sauce; Maine lobster macaroni and cheese; stuffed blue cheese sirloin burgers.
Wild mushrooms with caramelized vegetable jus in puff pastry; capped potato shell mushroom and goat cheese provencale in phyllo cups.
Cream of spinach with coconut and crab meat soup; warm crab and haricot vert salad with curried vinaigrette; crab burger.
Grilled tuna with asparagus and marinated vegetable vinaigrette; tuna steak on a fondue of scallions with beets and corn.
Salmon baked in tender corn pancake; watercress sauce artichoke heart; salmon and sea scallop salad.
Beef tenderloin with mixed vegetables; Kobe beef burger with foie gras, shaved black truffles and a smoked onion and walnut bun.
Potato, shallot and fresh herb pie; fillet of sea bass in a potato crust with rhubarb coulis; French fries.
Red- and green-cabbage salad, dressed with cumin seeds and sherry vinegar; stuffed Alsatian savoy cabbage on braised vegetables; chowchow burger.
Caramelized onion and fava bean soup; beef, lamb and pork baecheoffe; burger with arugula pesto and grilled onion steak.
Roasted quail stuffed with Swiss chard and pine nuts; thick pork chops facon grand'mere; chocolate burger.
Braised bell peppers stuffed with rice and vegetables; eggplant-and-zucchini pie with pepper sauce; lamb burger Provencal with roasted red-bell-pepper relish.