Grilled salmon served on a bed of chef’s greens sectioned with fresh green beans, cherry tomatoes, baby potato, Mezzetta olives, boiled egg, with a side tangy lemon vinaigrette complement it by crustiness
Cajun Parmesan crusted Fresh Atlantic Salmon served with Risotto Artichoke flare N organic crispy Brussels sprouts with the White Chardonnay beurre blanc cream