Wine-Braised Short Ribs with Parsnips, Carrots, and Artichokes

Smoked Salmon Vermicelli

Filo Tomato Tart

Lamb Shoulder Roast with Roasted Garlic Sauce

Sautéed Tofu (Dau Hu Xao Dau Hao)

Braised Spring Vegetables

Marinated Grilled Calamari

Pattypan Squash with Eggs

Grilled Skirt Steak (Arracheras)

Stir-fried Thick and Thin Noodles with Vegetables and Tofu (Pancit)

Applewood-smoked Spareribs with Paprika Chili Spice Rub

Vegetable Minestrone

Campanile’s Spaghetti and Meatballs in Red Sauce

Honey-Sesame Grilled Chicken Wings

Roasted Red Pepper Soup

Pork Chops with Fresh Green and Red Cabbage

Lemon Cashew Chicken Salad

Chilled Poached Halibut with Fresh Apricot Salsa

Spanish-style Lamb Stew with Roasted Red Peppers

Pan-roasted Sablefish with Mushrooms and Sour Cream

Flank Steak Braciole

Pearl Couscous with Fall Vegetables and Caramelized Onions

Beer-Battered Cod and Onion Rings

Mushrooms in Sherry Shallot Broth