side
- Albondigas con Melocotones
- Broccoli Gratin with Mustard-Cheese Streusel
- Bruschetta BLT
- Brussels Sprouts and Pearl Onions in Horseradish Cream
- Butternut Squash Puree with Orange, Ginger and Honey
- Butternut Squash, Apple and Roasted Cipolline Onion Medley
- Coconut Cranberries
- Consommé “Andaluz”: Andalusian-Style Essence of Vine Tomato
- Corn and Winter Squash with Spinach and Bacon
- Country Bread Stuffing with Parmesan, Raisins and Pine Nuts
- Creamy Tomato Soup, Beecher’s and Basil Grilled Cheese Croutons
- Crema de Elote con Pollo y Poblano
- Dean’s Tortilla Soup with South of the Border Flavors
- Delicious Salmon Dip
- Dungeness Crab “Louie” Salad with Avocado, Deviled Egg and Crispy Bacon
- Ensalada de Arrachera con Lechugas Tibias, Jitomate, Aguacate y Limón
- Fennel with Shallots, Rosemary and Goat Cheese
- Fire Roasted Tomato and Olive Bruschetta
- Garden Pasta Salad
- Glazed Radishes
- Green Beans with Orange and Rosemary Gremolata
- Green Beans with Pancetta
- Grilled Asparagus with Meyer Lemon Butter and Kasseri Cheese
- Gruyère and Parmesan Cheese Soufflé
- Latin–Chinese Short Ribs
- Macaroni Salad with Balsamic Vinegar of Modena
- Mango-Black Bean Salsa
- Maple- and Tangerine-Glazed Carrots
- Mashed Potatoes with Sage and White Cheddar Cheese
- Mashed Potatoes, Pears and Leeks
- Melon with Balsamic Vinegar of Modena
- Organic Porcini, Roasted Fennel, Baby Red Mustard Greens and Parmigiano-Reggiano Cheese Salad
- Pastechis: Spicy Filled Pastries
- Peas and Turnips with Bacon and Dill Butter
- Potato Galette with Wild Mushrooms
- Red Cabbage with Apricots and Balsamic Vinegar
- Shrimp and Jasmine Rice Cakes with Mango-Ginger Coconut Sauce
- Shrimp Étouffée
- Southwest Corn, Chile and Cumin Sauté
- Spicy Chicken and Brown Rice Lettuce Wraps
- Spinach, Dill and Feta Baked in Phyllo Pastry (Spanakopita)
- Stuffed Olives with Ahi, Anchovy, Capers and Lemon
- Texan Red Salsa
- Tostones
- Tuna and Bread Salad with Tomatoes, Cucumber and Capers
- Wild Mushrooms with Chestnuts and Thyme