PORK SCHNITZEL (Germany)
Breaded pork tenderloin sautéed to a golden brown, set atop kaese spaetzle & green beans, accompanied with a hunter’s sauce.
LAMB SAUSAGE & ORRICHIETTI (Greece)
Grilled lamb sausage, cut on a bias, tossed with sun-dried tomatoes, spinach, artichoke hearts, calamata olives & orrichietti pasta in a rich chicken broth teamed with Feta cheese crumbles.
AUSSIE RAINBOW RUNNERS (Australia)
Oven roasted Rainbow Runner fillet (aka. “Hawaiian Salmon”) set on lemon myrtle mashed potatoes, teamed with a Macadamia butter sauce infused with Riesling, garnished with sun-dried cherries.
STRIPED MARLIN (Mexico)
Char-grilled striped marlin fillet set atop jasmine rice blended with black beans, graced with a tequila infused cilantro butter sauce, crowned with a chipotle cactus salsa.
STEAK AU POIVRE (France)
Char-grilled peppercorn seasoned hangar steak teamed with roasted fingerling potatoes, accompanied with a brandy infused cream, topped with roasted mushrooms.
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