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Sali Boti (Lamb with Apricots)Entrées
Chorizo and Shrimp with Palo CortadoEntrées
Butterflied Leg of LambEntrées
Pan Seared Vension Loin with Shiraz Reduction Sauce and Herb SpaetzleEntrées
Beggar's ChickenEntrées
Pot-Roasted Pork with Chorizo and ClamsEntrées
Mussels ProvençalEntrées
Stewed Quail with PolentaEntrées
Alubias Con Sacramentos (Tolosa-style Red Beans with Braised Meats)Entrées
Pastel de Jaibas (Chilean Crab Casserole)Entrées
Braised Rabbit and Fennel ParpardelleEntrées
Wild Pig (Pork) in Tahitian OvenEntrées
Garlic and Portobello Soup with Goat Cheese and White Truffle OilEntrées
Cambodian Style Prince Edward Island MusselsEntrées
Marinated Tandoori-style ChickenEntrées
Roast TurkeyEntrées
Vella’s Pasta alla CampagnaEntrées
Spaghetti ai Funghi (Spaghetti with Mushrooms, Garlic and Parsley)Entrées
Crispy Fried ArtichokesEntrées
Chilled Cucumber Water with Minted Crab SaladEntrées
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