The flavors of India join forces with Mexico to create a unique adaptation of the classic taco. Tandoori yogurt marinated chicken is pan-seared, then sliced thin and piled on grilled flour tortillas with a cucumber, cabbage and basil slaw.
Juicy beef ribeye steaks are encrusted with black pepper, seared, then bathed in a rich and sassy green peppercorn cognac cream sauce with asparagus, fingerling potatoes and gorgonzola cream.
Fresh tuna steak is cut in half, marinated in a soy, lime juice, wasabi mixture, then pan-seared rare in a skillet. Hoisin sauce is brushed on all sides, then the steaks are coated with black sesame seeds and cut into slices. Served with curry coconut vegetables.
Fresh Chilean sea bass is pan-seared, basted with an apricot thyme glaze, then roasted with brussel sprout leaves and shiitake mushrooms, served with a curried apricot sauce.
Scrambled eggs are extra creamy when prepared in a double boiler. Add shredded gruyere cheese, fresh chives and pile them on toasted ciabatta slices with capicola and they become irresistible.