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Entrées - Asian Peppered Chicken - Baby Back Ribs with Tangerine Maple Barbecue Sauce - Baked Fish with Shiitake Mushroom Sauce - Baked Tamarind and Coconut Spareribs - Basil, Scallops and Noodles with Shiitake Mushroom Sauce - Black Bean Curried Shrimp - Bow-Tie Pasta with Zucchini - Breast of Duck with Port Sauce - Caraway Coated Pork Cutlets - Cassava Sesame Crisp Basket with Lobster, Chorizo and Lobster Stock Emulsion - Cassava Sesame Crisp Tacos with Grilled Shrimp, Rice Noodles, Bean Sprouts and Tangy Dipping Sauce - Chicken Chow Mein - Chow Mein with Garlic Black Bean Sauce - Chow Mein with Garlic Scallion Sauce - Chutney Pork Chops - Dragon Fire Grilled Swordfish with Ginger Mint Papaya Salsa - Dragon Fire Salmon - Glazed Shrimp Kabobs - Grilled Island Snapper with Saffron Tangerine Sauce and Vegetable Couscous - Grilled Shrimp and Tropical Fruit - Grilled Swordfish Kebabs - Grilled Tandoori Rock Cornish Hens - Grilled Turkey Sizzler Burgers - Grilled Yellowfin Tuna - Grilled-Kaipen Wrapped Sea Bass with Somen Noodles and Cilantro Vinaigrette - Harvest Fruit-Stuffed Roast Pork Loin - Hawaiian Plantations Shrimp with Lilikoi Kaffir Dressing - Italian Meatloaf - Jamaican Style Pork Ribs - Jerked Shrimp - Kailijira Rice Risotto with Shrimp and Mussels - Kaipen Striped Bass - Korean Bul-Ko-Gi - Lamb Chops in Wine Sauce - Lamb Chops on the Grill - Lemon Parsley Risotto - Lemon Pasta with Chicken and Pine Nuts - Madras Chicken Curry - Marinated Boneless Breast of Chicken - Mattone Hens - Meatballs with Roasted Tomato Chutney - Orzo with Olives and Mozzarella - Pizza Dough - Pork Tenderloin with Goat Cheese and Olives - Prairie Chicken - Raspberry Hoisin Roasted Chicken - Red Rice Risotto with Cabbage and Pancetta - Roast Chicken with Stuffing - Roast Salmon on a Bed on Bhutan Rice Pilaf - Roasted (Baked) Kaipen Fish - Roquefort Cheese Stuffed Pork Chops - Rum-Roasted Pork Tenderloin with Mango Honey Mustard - Salmon or Swordfish Teriyaki - Sesame Lemon Chicken - Sesame Tofu Fry - Shrimp and Tomato in Sweet Vinaigrette - Sizzler Chicken - Sonoma Free Range Duck with Red Rice Pilaf, Armagnac Sauce, Dried Apricots, Cherries and Pears - Spaghetti - Spaghetti - Lasagne Style - Spicy Apricot Chicken - Stuffed Calamari - Tandoori Seasoned Rack of Lamb - Tangerine Glazed Ham - Venison Cutlets

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ANNIE CHUN'S
SOY GINGER WITH SHIITAKE MUSHROOM SAUCE

"... suggests the complex flavors of Nobu Matsuhisa's cooking..."

- Saveur

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Entrées