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dish:
Meat & Game Entree
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Szechuan Spicy Beef
4
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Tamarind and Chili Barbecued Rack of Lamb with Spicy Caribbean Ratatouille
6
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Tamarind-glazed Pork Chops with Sugar and Spice Sweet Potatoes
4
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Tandoori Quail with Sesame-Sage Vinaigrette
4
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Tea and Cassia Bark-smoked Chicken with Hunan Red Onion Pickle Garnish & Ma-La Cucumber Fans
4
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Tempura-battered Frog Legs with Arugula Creamy Tartar Sauce
4
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Tenderloin of Beef Pot au Feu Style
4
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Tenderloin of Pork St. John Garnished with Sweet Potato Rosette
4
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Terrine of Smoked Foie Gras and Apple Compote
4
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Terrine of Suckling Pig, Onion Confit & Foie Gras
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Terrine of Summer Vegetables and Guinea Fowl
Makes 1 terrine; 8 slices
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Thin Slices of Beef with Truffles and Spinach
4
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