Cajun Parmesan crusted Fresh Atlantic Salmon served with Risotto Artichoke flare N organic crispy Brussels sprouts with the White Chardonnay beurre blanc cream
Pan seared salmon with an Orange teriyaki glaze on a bed roasted garlic couscous along side broccolini almandine made of carrots bell peppers & onions garnish with toasted almonds.
Friday, June 18
This entrée was inspired by: Chef Amanda.Schinstine
Three flour tortillas loaded with handed breaded shrimp top with a cabbage slaw & slices of avocado with a drizzle of chipotle lime aïoli complement it with corn chips