Gruyére stuffed Cremini Mushroom Caps
Stuffed Aubergine topped with grated parmesan and microgreens
Champignon en Crûte
Seared Salmon Fillet over Sauted Spinach with a Mustard-Cream Sauce
Champignon Burée
Grilled Watermelon with Balsamic Reduction
Annato-oiled Red Snapper over bed of Julienned Carrots and Celery Root with an herb sauce
Rib-eye roast with roasted-garlic mashed potatoes and glazed vegetables with a light jus
Tri-Color Salad in Endive Cups with a Creamy Lemon Vinaigrette
Apple-Pear Tart Tatin with Raspberry Sorbet
Duck Melokhia with Whole Wheat Pita Croutons
Mazza of Fava Bean Falafel, Garlic Hummus, Paprika Preserved Lemons, Traditional Tabouleh, Duck Confit Kibbeh, and a Parsley Tehina
Duck Confit Kibbeh over Traditional Tabouleh Salad
Paprika Preserved Lemons
Fava Bean Falafel Balls atop Garlic Hummus
Wine and Cognac Marinated Lamb Tagine
