Coronation Tuna, Butteries and Scrambled Eggs

Guinea Fowl, Dauphinois Potatoes and Pak Choi

Salmon and Pate En Croute with Artichoke and Roasted Whole Garlic

Preserved Lemon Poussin with Couscous

Lemon Pepper Quail with Babaganoush and Pita Bread

Polenta Fried in Olive Oil with Fried Eggs and Tomatoes Sauted with Rosemary

Cheese Souffle

Tagliatelle in Turkey Bacon Carbonara

Orzo in Fish Stock, Seared Queso, Tomato & Green Onion