A northern Brazilian specialty. Shrimp, scallops and tender morsels of veal sautéed with sesame oil, coconut milk, cream, mushrooms, red and yellow peppers, curry and shallots. Served over white rice.

Ground beef, veal and pork with Bavarian spices rolled into cabbage leaves topped with marinara sauce. Served with white rice.

Crabmeat with seasoned breadcrumbs, eggs, shallots and butter, sauteed to a golden brown. Served with roasted garlic potatoes.

The classic Hungarian Goulash. Tender beef and pork steamed with kraut, wine and Hungarian paprika. Very spicy. Served with boiled potatoes.

An Old Prussian specialty, these meatballs made from veal, pork and beef are steamed in a cream sauce with onions, capers and brandy.

Raw shaved filet steak with Dijon, onion and capers. Served with toast tips.

Paper thin sliced filet steak. Served with a Dijon cream sauce and crostini.

Skewered marinated meat served with a peanut sauce. This is a Singapore/Malaysian specialty. Accompanied by Basmati rice.

Marinated shrimp in a coconut milk sauce with garlic and spices. This is a traditional Philippine meal. Served with Basmati rice.

Sea Scallops marinated in lime juice with coconut milk, diced tomatoes, minced onions, garlic and ginger. This is the Philippine version of ceviche.

A Korean specialty, barbecued short ribs with garlic, ginger, soy, spring onions and sesame seeds. Served with Basmati rice.

This quintessential Brazilian meal combines country pork ribs, kielbasa, chorizo, Westphalian ham, bacon and black beans with fresh herbs and spices. Served with white rice.

This Greek type of lasagna layers sautéed eggplant with potatoes, ricotta cheese and a creamy bechamel sauce.

Braised veal shanks in tomato sauce with lemon and basil. Served with orzo. (Two weeks notice required).

A bit of Moroccan influence in Greek cooking. The lamb shanks are braised with beef broth, honey, prunes, tomatoes and fresh herbs and spices. Served with garlic roasted red bliss potatoes. (Two weeks notice required).