Diver Scallop and Caviar Devilled Eggs Recipe Dec 08, 2008 ... Lamb Carpaccio with Tabbouleh and Hot Peppers Dec 01, 2008 Sameh Wadi, Chef/Owner, Saffron Restaurant and Lounge, Minneapolis... Piedmontese-Style Stuffed Veal Dec 01, 2008 From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings... Polenta-Encrusted Scallops and Roasted Exotic Mushrooms Dec 01, 2008 From: Chef Chris Nason, Sapphire Grill, Savannah. Yield: 24 servings... Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup Dec 01, 2008 From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings... Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries Dec 01, 2008 From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings... Mexican Cloud Dec 01, 2008 ... Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Lamb Carpaccio with Tabbouleh and Hot Peppers Dec 01, 2008 Sameh Wadi, Chef/Owner, Saffron Restaurant and Lounge, Minneapolis... Piedmontese-Style Stuffed Veal Dec 01, 2008 From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings... Polenta-Encrusted Scallops and Roasted Exotic Mushrooms Dec 01, 2008 From: Chef Chris Nason, Sapphire Grill, Savannah. Yield: 24 servings... Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup Dec 01, 2008 From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings... Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries Dec 01, 2008 From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings... Mexican Cloud Dec 01, 2008 ... Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Piedmontese-Style Stuffed Veal Dec 01, 2008 From: Chef Peter Schonman, Biaggi's, Bloomington, IL. Yield: 12 servings... Polenta-Encrusted Scallops and Roasted Exotic Mushrooms Dec 01, 2008 From: Chef Chris Nason, Sapphire Grill, Savannah. Yield: 24 servings... Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup Dec 01, 2008 From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings... Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries Dec 01, 2008 From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings... Mexican Cloud Dec 01, 2008 ... Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Polenta-Encrusted Scallops and Roasted Exotic Mushrooms Dec 01, 2008 From: Chef Chris Nason, Sapphire Grill, Savannah. Yield: 24 servings... Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup Dec 01, 2008 From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings... Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries Dec 01, 2008 From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings... Mexican Cloud Dec 01, 2008 ... Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Grilled Baby Artichokes with Mozzarella, Parma Prosciutto and Balsamic Syrup Dec 01, 2008 From: Chef Tony Baker, Montrio Bistro, Monterey, CA. Yield: 12 servings... Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries Dec 01, 2008 From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings... Mexican Cloud Dec 01, 2008 ... Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Grilled Halibut with Yellow Tomato Basil Sauce, Watercress, Feta and Strawberries Dec 01, 2008 From: Chef Jamie Lauren, Absinthe, San Francisco. Yield: 24 servings... Mexican Cloud Dec 01, 2008 ... Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Mexican Cloud Dec 01, 2008 ... Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Roquefort Tenderloin Filet on Sorriso Dec 01, 2008 Yield: 24 servings... Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More
Mediterranean Minis Dec 01, 2008 Small plates offer customers a flavor-packed Mediterranean menu experience, especially with so many items that can be combined to equal the portion size of an entree. These reduced portion sizes or appetizers also offer profit opportunities... Load More first previous … 546 547 548 549 550 551 552 553 554 … next last Load More