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
