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Menu Ideas
Truffled Burrata- with roasted zucchini, fire roasted pasilla chili, yellow tomato, watercress, pumpkin seed and oil

BLT Appetizer

Crab Cakes- with fennel, onion, parsely with aioli mayo

Baked Halibut- on microgreens, topped with kalamata olive, baby tomato, basil, red onion balsamic salsa

Roasted Georgian Cauliflower- with fresh cilantro

Arugula, Treviso and Apple Salad- with hazelnuts tossed in a hazelnut Dijon vinaigrette

Vegan Butternut Squash Risotto

BBQ Dry Rub Roast Salmon- with mango, lime, avocado and cilantro salsa

Wild White Bass- on pasta with ginger and spicy mayo

Filet Mignon- on Dill pesto, yellow tomato and pea rice, drizzled with Hoisin Black Garlic Balsamic Butter Sauce

Paprika Dusted Halibut- on white bean, Italian parsley, baby tomato, olive salad tossed in lemon maple dressing

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

Chilean Bass- baked on truffled fennel with Lisa's Secret Spice

Ahi Poke- on chips
Baked Chilean Bass- on white pepper cauliflower and potato mash


Caviar- on shredded potato galette, sour cream and chives
Organic grass fed bufala Caprese Salad- with baby tomatoes and spinach, basil, lemon and olive oil


Vegan Gluten Free Peanut Chocolate Chunk Cookies

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