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Eric Ripert

Salmon with Pea-Wasabi Puree and Yuzu

Octopus with Black Bean-Pear Sauce

Monkfish and Chorizo Kebabs

Poached Red Snapper with Papaya and...

Pigeon Pea and Calabaza Stew

Roast Monkfish in Sake Broth

Rio-Style Ginger Beer Floats

Smoked-Salmon Carpaccio with Brioche and Caviar

Shrimp, Tomato and Basil "Pizzas"

Shrimp and Rice Pilaf, Indian-Style

Sereno Cocktails

Seared Tuna with Chimichurri Sauce and Greens

Seared Cod with Spicy Mussel Aioli

Sea Bass with Rice Noodles in Tomato-Pineapple

Scallops with Orzo, Tomatoes and Ginger

Sautéed Spanish Mackerel with Black-Eyed Pea Salad

Tostones with Smoked Salmon

Toasted Manioc Flour

Toasted Bread with Olive Oil, Garlic and

Zucchini Tagine

Banana Soufflés

Bahian Seafood Stew with Coconut and Tomato

Spiced Tuna Salad with Curry-Peanut Dressing

Red Snapper and Mixed Mushrooms In Port

Hamachi Tandoori with Pickled Cucumber and Mango

Asian Watercress Salad with Salmon

Asian Tuna Tartare

Caribbean Mango and Steamed Shrimp Salad

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