ENTREES
ADOBO CHICKEN
BAKED SALMON WITH DILL BREAD CRUMBS
BASQUE SPICE RUBBED TENDERLOIN OF BEEF
BLACK BEAN SAUTE
BLACK BEANS
BOB’S BLEND #2 for crab cakes
BRACIOLA Italian Braised Beef Roulade
BRINED AND GRILLED SALMON
CARROT-GINGER SOUP
CHERMOULA HALIBUT & SAFFRON RISOTTO
CHICKEN IN BAROLO
CHILI WITH MEAT
CHILI WITH MEAT from our FRESH MENU
CHIVE CRUSTED RACK OF LAMB
CILANTRO PAPARADELLE with GINGER CLAMS
CLAM SAUCE
COCOA-SALT RUBBED BASQUE PORK
COCOA-SALT RUBBED BRAISED PORK (Basque style)
CORN TAMALE with fresh grilled corn
CORNED BEEF BRISKET from Scratch (12 days)
CRAB CAKES WITH GARLIC AIOLI
CURRIED RISOTTO
FENNEL CRUSTED RACK OF LAMB
FENNEL CRUSTED SALMON
FENNEL ROASTED PORK
FILET OF BEEF (PERUVIAN)
FISH IN A TOMATO JAM BROTH
FRESH BEEF SAUSAGE (with Flavors of the Middle East spice blend)
FRESH FISH IN A TOMATO JAM BROTH
FRIED RICE, ALMOND
FRIED RICE, BASIC using leftovers
Garbanzo Bean Cakes
GARBANZO FLOUR CREPES
GARLIC RUBBED BRUSCHETTA
GARLIC-HARISSA AIOLI
GREEN BEANS (ITALIAN POLE)
GROUND MEDITERRANEAN SAUSAGE CHEESE FILLING FOR RAVIOLI OR RAVIOLO
HERB RUBBED STRIP LOIN OF BEEF
HOT SMOKED SALMON block cut or whole side
LAMB SAUSAGE
LAMB WITH MUSTARD AND WINE
LENTIL CAKES
LENTILS & POTATOES
MEDITERRANEAN CHICKEN
BAKED SALMON WITH DILL BREAD CRUMBS
BASQUE SPICE RUBBED TENDERLOIN OF BEEF
BLACK BEAN SAUTE
BLACK BEANS
BOB’S BLEND #2 for crab cakes
BRACIOLA Italian Braised Beef Roulade
BRINED AND GRILLED SALMON
CARROT-GINGER SOUP
CHERMOULA HALIBUT & SAFFRON RISOTTO
CHICKEN IN BAROLO
CHILI WITH MEAT
CHILI WITH MEAT from our FRESH MENU
CHIVE CRUSTED RACK OF LAMB
CILANTRO PAPARADELLE with GINGER CLAMS
CLAM SAUCE
COCOA-SALT RUBBED BASQUE PORK
COCOA-SALT RUBBED BRAISED PORK (Basque style)
CORN TAMALE with fresh grilled corn
CORNED BEEF BRISKET from Scratch (12 days)
CRAB CAKES WITH GARLIC AIOLI
CURRIED RISOTTO
FENNEL CRUSTED RACK OF LAMB
FENNEL CRUSTED SALMON
FENNEL ROASTED PORK
FILET OF BEEF (PERUVIAN)
FISH IN A TOMATO JAM BROTH
FRESH BEEF SAUSAGE (with Flavors of the Middle East spice blend)
FRESH FISH IN A TOMATO JAM BROTH
FRIED RICE, ALMOND
FRIED RICE, BASIC using leftovers
Garbanzo Bean Cakes
GARBANZO FLOUR CREPES
GARLIC RUBBED BRUSCHETTA
GARLIC-HARISSA AIOLI
GREEN BEANS (ITALIAN POLE)
GROUND MEDITERRANEAN SAUSAGE CHEESE FILLING FOR RAVIOLI OR RAVIOLO
HERB RUBBED STRIP LOIN OF BEEF
HOT SMOKED SALMON block cut or whole side
LAMB SAUSAGE
LAMB WITH MUSTARD AND WINE
LENTIL CAKES
LENTILS & POTATOES
MEDITERRANEAN CHICKEN
MEDITERRANEAN STURGEON
MUSHROOM RISOTTO
NATURAL BREAD STARTER (taken from class at the CIA with author, CAROL FIELD)
OVEN ROASTED CHICKEN
PAN FRIED PACIFIC FISH FILLETS
PAN SEARED HALIBUT
PAN SEARED ROCKFISH with TOMATO, OLIVE AND ANCHOVY SAUCE
PAN SEARED TOURNEDOS OF BEEF
PANZANELLA SALAD (bread salad & sandwich in a bowl!)
PASTA FOR RAVIOLO (makes approximately 10 raviolo)
PASTA PRIMAVERA
PASTA WITH CLAM SAUCE assembly
PASTA WITH HERBS
PERUVIAN SPICE CRUSTED OREGON LAMB CHOPS (4-6 servings)
PRIME RIB OF BEEF
RISOTTO FOR CAKES
RISOTTO, BUTTERNUT SQUASH & SAGE CREAM
ROASTED VEGETABLE POT PIE
ROASTED VEGETABLES
SAKE LEES MARINATED STURGEON OR SALMON
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
SAUTE OF BEEF WITH WINE SAUCE (as Bourguignonne only quicker) 4-6
SAUTEED PRIMAVERA VEGETABLES
SEARED SCALLOPS (w. leroux)
SMOKED FILET OF BEEF
SMOKED LOIN OF PORK WITH POMEGRANATE GLAZE
SMOKED TENDERLOIN OF BEEF
SMOKED TENDERLOIN OF BEEF
SOY BRINED SMOKED SALMON
SPICY BEEF TENDERLOIN BROCHETTES
SPICY BLACK BEAN CAKES
SPRING VEGETABLES & CANNELINI BEANS
STANDING RIB ROAST ROASTED with Flavors of Southern Spain
SUMMER VEGETABLE RAGU
SWEET CORN-ROJA PEPPER SALAD
SWEET POTATO FILLING FOR RAVIOLO
SYRAH BRAISED LAMB
TENDERLOIN OF BEEF, RUBBED WITH TOASTED CUMIN SEEDS
THE FRENCH OMELET
TILLAMOOK CHEDDAR CHILI TAMALE makes 6-10
TOMATO PEPPER RAGOUT
TOURNADOS OF BEEF (tender center cut filet mignon)
VEGETABLE RAGU
WILD KING SALMON
WORCESTERSHIRE SEARED SALMON
MUSHROOM RISOTTO
NATURAL BREAD STARTER (taken from class at the CIA with author, CAROL FIELD)
OVEN ROASTED CHICKEN
PAN FRIED PACIFIC FISH FILLETS
PAN SEARED HALIBUT
PAN SEARED ROCKFISH with TOMATO, OLIVE AND ANCHOVY SAUCE
PAN SEARED TOURNEDOS OF BEEF
PANZANELLA SALAD (bread salad & sandwich in a bowl!)
PASTA FOR RAVIOLO (makes approximately 10 raviolo)
PASTA PRIMAVERA
PASTA WITH CLAM SAUCE assembly
PASTA WITH HERBS
PERUVIAN SPICE CRUSTED OREGON LAMB CHOPS (4-6 servings)
PRIME RIB OF BEEF
RISOTTO FOR CAKES
RISOTTO, BUTTERNUT SQUASH & SAGE CREAM
ROASTED VEGETABLE POT PIE
ROASTED VEGETABLES
SAKE LEES MARINATED STURGEON OR SALMON
SALAD TERRINE OF AVOCADO, CUCUMBER AND MANGO with or without Dungeness crab
SAUTE OF BEEF WITH WINE SAUCE (as Bourguignonne only quicker) 4-6
SAUTEED PRIMAVERA VEGETABLES
SEARED SCALLOPS (w. leroux)
SMOKED FILET OF BEEF
SMOKED LOIN OF PORK WITH POMEGRANATE GLAZE
SMOKED TENDERLOIN OF BEEF
SMOKED TENDERLOIN OF BEEF
SOY BRINED SMOKED SALMON
SPICY BEEF TENDERLOIN BROCHETTES
SPICY BLACK BEAN CAKES
SPRING VEGETABLES & CANNELINI BEANS
STANDING RIB ROAST ROASTED with Flavors of Southern Spain
SUMMER VEGETABLE RAGU
SWEET CORN-ROJA PEPPER SALAD
SWEET POTATO FILLING FOR RAVIOLO
SYRAH BRAISED LAMB
TENDERLOIN OF BEEF, RUBBED WITH TOASTED CUMIN SEEDS
THE FRENCH OMELET
TILLAMOOK CHEDDAR CHILI TAMALE makes 6-10
TOMATO PEPPER RAGOUT
TOURNADOS OF BEEF (tender center cut filet mignon)
VEGETABLE RAGU
WILD KING SALMON
WORCESTERSHIRE SEARED SALMON