Menu Ideas
Rack of Lamb- on harissa veggie pasta
BLT Appetizer
Crab Cakes- with fennel, onion, parsely with aioli mayo
Cold Cucumber Soup- with basil oil and dill
Arugula- with seared scallops on toasted fennel seed lemon yogurt and sunomono
Mixed Greens- with strawberries, blueberries, pecans with maple lemon dressing
Vegan Butternut Squash Risotto
Salmon- with black rice and veggies and wild greens on top tossed in a basil oil and lemon dressing
Wild White Bass- on pasta with ginger and spicy mayo
BBQ Tri-Tip- with grilled asparagus with baby tomatoes and pine nuts
Baked Green and Black Olive Chicken- with rosemary and garlic
Plank Baked Salmon- with dill garlic butter and citrus
Seared Sea Scallops- on yellow cauliflower rice and mashed potatoes with lemon honey butter
Baked Salmon- on Fire Roasted Pasilla Chili skin-on
mashed potatoes with rosemary truffle butter
Wild Bass Tacos- with crisp mini street corn tortilla, sour cream and avocado
Ahi Poke- on chips
Baked Chilean Bass- with red pepper bruschetta and herb butter, ratatouille and Peso rice with tomatoes and zucchini
Mini organic grass fed bufala caprese salad with baby spinach
Caviar- on shredded potato galette, sour cream and chives
Vegan Gluten Free Peanut Chocolate Chunk Cookies
