11/2:  beef satay, Szechuan peanut noodles, potstickers, egg drop soup, Mandarin beef with red peppers and snow peas in a flavorful brown sauce, stir fry of chicken, pears, figs, and raisins in a ginger sauce with white rice

 

11/9:    spicy hoisin ribs, crab rangoons with a blackberry ginger sauce, hot and sour soup, pearl meatballs with a chili sauce, orange beef with broccoli, Kung pao pork with peppers, baby corn, water chestnuts, and peanuts in a spicy sauce, and vegetarian fried rice

 

11/16:  lettuce wraps, chicken dumplings with a lime cilantro sauce, Hunan pork with black beans and vegetables, lemon chicken, vegetable lo mein, and deep fried fruit rolls for dessert

 

11/23:   egg rolls, pineapple fish, wonton soup, mu shu pork, shrimp and eggplant in a garlic sauce and General Tso's chicken with broccoli and rice

 

11/5:    marinated olives and cheese serve with crusty bread, spinach and chorizo empanadas, grilled shrimp in garlic and oil and served with a garlic mayonnaise, Spanish omelet with potatoes, onions, and Spanish ham, stuffed mushrooms, Paella (chicken, seafood, and saffron rice dish) and Sangria

 

11/7:    individual onion and cheese pies, fried zucchini and cheese patties with a yogurt and cucumber dip, gyros,  Moussaka with eggplant and ground beef, Greek salad with cucumbers, feta, tomatoes and green peppers, and a ricotta cheese and honey tart with dried fruit sauce for dessert

 

11/11:    beef and lamb appetizers in phyllo dough, minty tomato and cucumber salad, individual b'stilas (sweet chicken and nut pies), couscous with olives, scallions, mints, and preserved lemons, tagine of lamb with honey, apricots, and topped with a preserved lemon yogurt sauce, dried fruit tart with an orange cardamom whipped cream, and Moroccan mint tea