BEEF:
CHICKEN:
DESSERTS
DRINKS (Alcoholic)
FISH, SHELLFISH AND SEAFOOD:
- SWEET ANISE-FLAVORED SALMON IN A POUCH (SALMON EN PAPILLOTE)
- FETTUCCINE FRA’DIAVOLO WITH CRAB AND SHRIMP
- FRITO MISTO DI MARE (FRIED MIXED SEAFOOD AND VEGGIES)
- BREAD-CRUSTED FISH WITH LEMON-BUTTER SAUCE
- CLAMS WITH WHITE WINE AND CHORIZO
- SQUID WITH GOLDEN POTATOES
- COCONUT CHILI SHRIMP WITH ROASTED VEGGIE RICE
- WHOLE FRIED SNAPPER WITH GARLIC AND PARSLEY SAUCE
- SALAD NICOISE (Salad with Seared Tuna)
LAMB:
- LEBANESE-SPICED LAMB OVER CRISPY PITA WITH CHICKPEAS, PINENUTS, POMEGRANATE SEEDS SMOTHERED IN GARLIC YOGURT SAUCE
- WINE-BRAISED LAMB SHANKS WITH ROSEMARY AND THYME IN PRESSURE COOKER
- GROUND LAMB KABOBS (Lamb Kubideh)
PASTA:
- FETTUCCINE FRA’DIAVOLO WITH CRAB AND SHRIMP
- CREAMY LEMON PASTA
- PASTA (PERCIATELLI/BUCATINI OR SPAGHETTI) AL’AMATRICIANA (ROMAN CLASSIC PASTA DISH)
- PASTA WITH LEEKS, ASPARAGUS, MUSHROOMS AND GRUYERE, TOPPED WITH A FRIED EGG
- ORECCHIETTE WITH SAUSAGE AND KALE
- PASTA WITH LEFTOVER VEG IN A CREAMY WINE SAUCE
- PASTA (BUCATINI) WITH PISTACHIO SAUCE
- PASTA WITH TUNA (Pasta Con Tonno)
PORK:
- BRAISED PORK CHOPS WITH LIME AND OLIVES
- KOREAN-STYLE PORK RIBS IN PRESSURE COOKER
- ROASTED PORK SHOULDER (Pernil) – The Quicker Version
- ROASTED PORK SHOULDER (Pernil) – The Low and Slow Method
- SAUSAGE AND PEPPER SANDWICHES
- TOAD-IN-THE-HOLE (Sausages Nested in Batter)
SIDE DISHES, TOPPINGS, ETC.:
- MASHED YUCA WITH SOUR ORANGE AND ALLSPICE
- SPICY FRENCH FRIES
- CREAMY MUSHROOMS (OPTIONAL MEAT/CHICKEN OR PORK TOPPING)
- THAI-INSPIRED COCONUT RICE
- ROASTED VEGGIE RICE
- BLACK, RED OR PINTO BEANS WITH CHORIZO AND CUMIN
- AMY’S TOMATO SAUCE
- ROASTED GARLIC LEMON AIOLI
- MUSHY PEAS
SOUP AND STEW:
- LA RIBOLLITA (Tuscan Vegetable and Cannelini Bean Soup)
- AVGOLEMONO SOUP (Greek Lemon-Egg Chicken Soup w/ Orzo)
- POTATO AND LEEK SOUP
- TORTILLA SOUP
- LIVORNESE FISH STEW
- CHORIZO, CHICKPEA AND POTATO SOUP
- PAPPA AL POMODORO (Tuscan Tomato and Bread Soup)
VEAL:
- VEAL SAUSAGES WITH HERBED POLENTA AND ROASTED BEETS
- VEAL KIDNEYS WITH AVOCADO (ROGNONS DE VEAUX AVEC AVOCADO)
- VEAL KIDNEYS WITH MUSHROOMS AND COGNAC
- SAUSAGE AND PEPPER SANDWICHES
VEGETARIAN OR MEATLESS:
- LA RIBOLLITA (Tuscan Vegetable and Cannelini Bean Soup)
- POTATO AND LEEK SOUP
- LIVORNESE FISH STEW
- PAPPA AL POMODORO (Tuscan Tomato and Bread Soup)
- FETTUCCINE FRA’DIAVOLO WITH CRAB AND SHRIMP
- CREAMY LEMON PASTA
- PASTA WITH LEFTOVER VEG IN A CREAMY WINE SAUCE
- PASTA (BUCATINI) WITH PISTACHIO SAUCE
- PASTA WITH TUNA (Pasta Con Tonno)
- TORTILLA ESPANOLA (Spanish Potato Omelet)
- FRITO MISTO DI MARE (FRIED MIXED SEAFOOD AND VEGGIES)
- BREAD-CRUSTED FISH WITH LEMON-BUTTER SAUCE
- CLAMS WITH WHITE WINE AND CHORIZO
- SQUID WITH GOLDEN POTATOES
- COCONUT CHILI SHRIMP WITH ROASTED VEGGIE RICE
- WHOLE FRIED SNAPPER WITH GARLIC AND PARSLEY SAUCE
- SALAD NICOISE (Salad with Seared Tuna)
We Are Never Full 
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