Poultry

---

Orange Jerk Chicken Kabob with Mango Tequila Salsa
_____
​
Cumin Mojo Roasted Chicken Breast with Sautéed Onions
_____
​
Thai Curry Chicken Breast infused with Lemon Grass Broth
_____
​
Jamaican Brown Stew Chicken
_____
​
Pan Seared Chicken Breast in Caper Kalamata Glaze
_____
​

Schnitzel with Agave Mustard and Scotch Bonnet Ketchup
_____
​
Garlic Herb Baked Chicken
_____
​
Indian Tandoori Chicken
​_____
​
Chicken Marsala
_____
​
Moroccan Style Chicken with Brazilian Chimichurri
​_____
​

Meats

---

Chicken Saltimbocca with Tasso Ham and Sage Infused Gravy
_____
​
Jamaican Braised Oxtail Rice
_____
​
Grilled Yucatan Chicken on the Bone with Orange Guajillo Glaze
_____
​
Grilled Pollo Adobado
_____
​
Red Chile Marinated Pan Roasted Chicken Breast
_____
​
Grilled New York Steak with Mushrooms and Port Wine Gravy
_____
​
Slow Braised Boneless Beef Short Ribs
_____
​
Mojo Marinated Center Cut Pork Chop
_____
​
Pork Shank Osso Bucco with Fennel, Leeks and Orange
_____
​
Moroccan Lamb Tagine, Simmered with Dates, Lemon, Chickpeas and Green Olives
_____
​

Oven Roasted Salmon with Garlic, Cilantro and Lime
_____
​
Szechuan Glazed Salmon Fillet with Braised Bok choy
_____
​
Pan Roasted Branzino with Tomatillo Salsa
_____
​
Miso Glazed Filet of Black Cod
_____
​
Snapper Fillet with Sautéed Fennel, Tomatoes and Capers
_____
​
Grilled Mahi Mahi with Pineapple Scotch Bonnet Chutney
_____
​
Pan Seared Local Black Grouper with Warm Tomato Olive Vinaigrette
_____
​
Mahi Mahi Crusted in Thyme and Taragon with a Cream Sauce
_____
​