THE MENU - Recipes - Orange Roughy in Vine Leaves, Artichoke Mushroom Ragout, Ahi Tuna and Salmon, Tempura Sashimi, Grilled Veal Chop with Cantonese-Style Porcini Gravy, Almond Crusted Blue Point Oysters with Green Gazpacho Sauce, Honey Barbecued Salmon Satay, Grilled Pork Tenderloin with Herb Tomato-Bread Salad, Arugula, Anchovy Chips, and Jus, Thai-Style Pear Salad, and more
Restaurant hospitality ; 82 , 12
1998
Article (Journal)
English