Main courses with vegetables and fruits

Coconut bean casserole, courgette, Nantes carrot, thyme and smoked paprika - Virtual Workshop Version

Scallop ceviche with Asian flavored soba noodle salad

Potato rösti, pulled duck confit, green onion whistle and lemon sour cream - Virtual Workshop Version

Seared salmon, roasted garlic and maple beets, cauliflower purée with butter and turmeric - Virtual Workshop Version --copy

Veal Saltimbocca with fresh mozzarella, sage and prosciutto- Virtual Workshop

Pancakes stuffed with ham, button mushrooms, spinach, emmenthal and smoked paprika béchamel sauce - Virtual Workshop Version

Beef Tartare, Dill Mayonnaise, sun-dried tomatoes and chips - Video Workshop Version

Tuna Tataki Poke bowl, spicy mayo, edamame, sesame seeds, green onion - Virtual Workshop Version

Beef empanadas, root vegetables and roasted zucchini, Chimichuri sauce - Virtual workshop version

Vegetable empanadas, root vegetables and roasted zucchini sticks, Chimichuri sauce - Virtual workshop version

Glazed sausages with maple syrup and fresh rosemary - Virtual Workshop Version

Maple braised ham, roasted garlic and thyme baby potatoes |

Farfalles with baked feta, cherry tomatoes and basil sauce

Gourmet beef hanger toast AAA cooked on charcoal; country bread, candied onion and arugula, Parmesan spicy mayo

BBQ grilled vegetables Salad , hazelnut virgin vinaigrette. - Virtual Workshop Version

Oven-roasted eggplant, tomato sauce, black olives and Parmesan - Virtual Workshop Version

Banh Bao, Asian rolls, shredded duck thigh confit glazed with maple syrup and soy, shiitake, grated carrots --copy

Kasha Risotto with roasted squash, Parmesan and green onions - Virtual Workshop Version

Korma chicken, creamy sauce with spices, indian pilaf - Virtual Workshop Version

Ratatouille confit, seared salmon and garlic cream - Virtual Workshop Version