Entrees

Red Curry

Camp Fire Roast

Red Zin Drunken Spaghetti

Cast Iron Skillet Steak with Herb Butter and Garlic Pesto

Chipotle Dry Rubbed Pork Tenderloin

Ora King Salmon with Caramelized Cabbage Purée and Roasted Cauliflower Medley

Fennel-Cured Lamb Loin with Chimichurri and Warm Bacon Salad

Butternut Squash Risotto with Sage Breadcrumbs

Herb Roasted Leg of Lamb with Tahini Roasted Cauliflower

Asparagus Tart