지리안즈

Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato and lime salsa

Fresh Dungeness crab meat layered between diced avocado, sweet tomato and toasted brioche

Grilled jumbo shrimp with Asian slaw, flavored with rice wine vinegar, sesame oil and garlic

Butter soft red green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts

Shaved Brussel sprouts, slivered radishes, Pecorino Romano cheese, toasted pumpkin seeds Chef Jorge's silvered dates with a light Dijon vinaigrette

Crisp Romaine lettuce tossed in a classic Caesar dressing with shaved Parmesan Reggiano, croutons and Anchovies

Homemade tubes of pasta filled with imported cheeses, spinach and sausage in an tomato-tinted cream sauce

Angel hair pasta tossed with fresh a tomato sauce, garlic, extra virgin olive oil and sautéed jumbo shrimp

Thin slices of quickly sautéed tenderloin, tossed with hand-cut wide fettuccine in a sauce of mushrooms, onions, tomatoes, Cabernet Sauvignon and a dash of sour cream

Homemade delicate spaghetti in an authentic sauce of ground veal, brunoise vegetables, a hint of tomato, with a splash of cream, perfumed with bay leaf

Crisply sautéed sea scallops, nestled atop creamy Italian short grain rice, with fresh sweet corn, baby tomatoes and chanterelle mushrooms

Hair of the Angels pasta with an array of seasonal forest mushrooms, fresh baby spinach, Heirloom tomatoes, perfumed with truffled butter

The most tender center cut, grilled, drizzled with cabernet demi glace topped with crisply fried onions

Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace

Sparkling fresh center cut swordfish, grilled, with black beans and aged sherry wine vinegar and a fresh tomato and lime salsa

Filet of organic Scottish salmon wrapped in parchment paper with julienne vegetables, crème fraiche and aromatic fresh herbs

Pan roasted organic boneless chicken breast, sliced, presented with a truffled mushroom essence

Grilled rib chop of pork stuffed with apples, sausage and Chef Jorge's dates, presented with a port wine demi glace

Thinly sliced, sautéed veal liver with pancetta, caramelized shallots and a splash of sherry wine vinegar

Luscious fresh pineapple cheesecake in a Macadamia nut crust with a dusting of coconut As featured in Gourmet Magazine

Fresh raspberries studded in a rich custard with a caramelized sugar crust

A tart cored apple filled with cinnamon and pecans, encased in puff pastry, baked, drizzled with a luscious caramel sauce, served with vanilla ice cream

Moist dark chocolate cake layered with Belgian semi-sweet chocolate mousse and raspberries, glazed with bittersweet chocolate, in a pool of fresh raspberry coulis

A steamed pudding made from Chef Jorge's locally grown Medjool dates warmed with a whiskey-laced butterscotch sauce, with vanilla ice cream

A recipe from June's native Scotland comprised of toasted oats and brown sugar with fresh strawberries and rhubarb, and vanilla ice cream

Warmed and glazed with a bittersweet chocolate sauce, drizzled with Grand Marnier

A variety of flavors served in a crisp, sweet handmade tulip shell made with pecans and almonds

Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato and lime salsa

Fresh Dungeness crab meat layered between diced avocado, sweet tomato and toasted brioche

Grilled jumbo shrimp with Asian slaw, flavored with rice wine vinegar, sesame oil and garlic

Butter soft red & green leaf lettuces with an imported Gorgonzola vinaigrette and toasted walnuts

Shaved Brussel sprouts, slivered radishes, Pecorino Romano cheese, toasted pumpkin seeds Chef Jorge's silvered dates with a light Dijon vinaigrette

Crisp Romaine lettuce tossed in a classic Caesar dressing with shaved Parmesan Reggiano, croutons and Anchovies

Homemade tubes of pasta filled with imported cheeses, spinach and sausage in an tomato-tinted cream sauce

Angel hair pasta tossed with fresh a tomato sauce, garlic, extra virgin olive oil and sautéed jumbo shrimp

Thin slices of quickly sautéed tenderloin, tossed with hand-cut wide fettuccine in a sauce of mushrooms, onions, tomatoes, Cabernet Sauvignon and a dash of sour cream

Homemade delicate spaghetti in an authentic sauce of ground veal, brunoise vegetables, a hint of tomato, with a splash of cream, perfumed with bay leaf

Crisply sautéed sea scallops, nestled atop creamy Italian short grain rice, with fresh sweet corn, baby tomatoes and chanterelle mushrooms

Hair of the Angels pasta with an array of seasonal forest mushrooms, fresh baby spinach, Heirloom tomatoes, perfumed with truffled butter

The most tender center cut, grilled, drizzled with cabernet demi glace topped with crisply fried onions

Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace

Sparkling fresh center cut swordfish, grilled, with black beans and aged sherry wine vinegar and a fresh tomato and lime salsa

Filet of organic Scottish salmon wrapped in parchment paper with julienne vegetables, crème fraiche and aromatic fresh herbs

Pan roasted organic boneless chicken breast, sliced, presented with a truffled mushroom essence

Grilled rib chop of pork stuffed with apples, sausage and Chef Jorge's dates, presented with a port wine demi glace

Thinly sliced, sautéed veal liver with pancetta, caramelized shallots and a splash of sherry wine vinegar

Luscious fresh pineapple cheesecake in a Macadamia nut crust with a dusting of coconut As featured in Gourmet Magazine

Fresh raspberries studded in a rich custard with a caramelized sugar crust

A tart cored apple filled with cinnamon and pecans, encased in puff pastry, baked, drizzled with a luscious caramel sauce, served with vanilla ice cream

Moist dark chocolate cake layered with Belgian semi-sweet chocolate mousse and raspberries, glazed with bittersweet chocolate, in a pool of fresh raspberry coulis

A steamed pudding made from Chef Jorge's locally grown Medjool dates warmed with a whiskey-laced butterscotch sauce, with vanilla ice cream

A recipe from June's native Scotland comprised of toasted oats and brown sugar with fresh strawberries and rhubarb, and vanilla ice cream

Warmed and glazed with a bittersweet chocolate sauce, drizzled with Grand Marnier

A variety of flavors served in a crisp, sweet handmade tulip shell made with pecans and almonds