Entrée

CACIO E PEPE

OKONOMIYAKI (JAPANESE SAVORY PANCAKE)

BAKED RIGATONI WITH ITALIAN SAUSAGE

RAINBOW CHICKEN KABOBS

LOBSTER RAVIOLI WITH SAFFRON CREAM SAUCE

BLACKENED TILAPIA

GARLIC HERB ROASTED SHRIMP AND CHERRY TOMATOES

NAM PRIK MAKHEUA YAO (THAI EGGPLANT DIP)

SWEET SRIRACHA ROSEMARY GLAZED SALMON